This chocolate lamington trifle is a lovely modern twist on the traditional with a layer of cherry jelly, chocolate mousse and cubes of homemade chocolate lamingtons!

CHOCOLATE LAMINGTON TRIFLE

Serves 8-10

CHERRY JELLY

500g fresh or frozen cherries, pitted

200g (250ml) white sugar

375ml water

30ml Amaretto liqueur (optional)

Juice of ½ lemon

4 x 2g gelatine leaves, soaked in cold water (or 8g gelatine powder bloomed in 60ml of the water mentioned above) 

LAMINGTON SPONGE

500ml water

250g brown sugar

100g The Kate Tin Dark Baking Chocolate Drops, chopped

120ml vegetable oil

60g The Kate Tin Cocoa Powder, sifted

2 large eggs

160g cake flour

5ml (1 tsp) baking powder

pinch of salt

5ml (1 tsp) bicarbonate of soda

200g desiccated coconut, for coating

CHOCOLATE MOUSSE

250g The Kate Tin Dark Baking Chocolate Drops, melted and cooled

500ml cream, plus extra, whipped, for topping 

Fresh cherries, to garnish

 

METHOD

Preheat oven to 160°C (140°C fan-forced), Grease and line a 30 x 20cm baking tin with baking paper. 

To make the jelly, place the pitted cherries, sugar, water, Amaretto and lemon juice in a saucepan and simmer gently over low heat for 5 minutes. Place the mixture in a blender and blend until smooth then strain into the pot and add the soaked gelatine. Allow to dissolve then pour into a trifle dish 22cm wide and 22cm deep. Refrigerate until set. 

To make the lamingtons, place a medium-sized pot on the stove with the water along with the sugar. Stir over low heat until the sugar is dissolved and then pour over the chopped chocolate. Add the oil and stir until smooth. Whisk eggs lightly then stir in the chocolate mixture. Fold in the combined dry ingredients. Allow the mixture to stand, covered, for 1 hour. Pour the batter into the prepared tin and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean.  Allow to cool completely. Slice the cake into 5x5cm blocks then roll into the coconut to coat. Arrange half the lamington blocks on top of the set jelly. 

To make the mousse, make sure the chocolate is cooled to room temperature.  Whip the cream to soft peak stage then gently fold it into the chocolate. Immediately pour the mousse onto the lamington layer. Top with extra whipped cream, the remaining lamingtons and fresh cherries to garnish. 

OR GET THE PRINTABLE VERSION OF THE RECIPE HERE:

Chocolate Lamington Trifle
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Ingredients
  1. CHERRY JELLY
  2. 500g fresh or frozen cherries, pitted
  3. 200g (250ml) white sugar
  4. 375ml water
  5. 30ml Amaretto liqueur (optional)
  6. Juice of ½ lemon
  7. 4 x 2g gelatine leaves, soaked in cold water (or 8g gelatine powder bloomed in 60ml of the water mentioned above)
  8. LAMINGTON SPONGE
  9. 500ml water
  10. 250g brown sugar
  11. 100g The Kate Tin Dark Baking Chocolate Drops, chopped
  12. 120ml vegetable oil
  13. 60g The Kate Tin Cocoa Powder, sifted
  14. 2 large eggs
  15. 160g cake flour
  16. 5ml (1 tsp) baking powder
  17. pinch of salt
  18. 5ml (1 tsp) bicarbonate of soda
  19. 200g desiccated coconut, for coating
  20. CHOCOLATE MOUSSE
  21. 250g The Kate Tin Dark Baking Chocolate Drops, melted and cooled
  22. 500ml cream, plus extra, whipped, for topping
  23. Fresh cherries, to garnish
Instructions
  1. Preheat oven to 160°C (140°C fan-forced), Grease and line a 30 x 20cm baking tin with baking paper.
  2. To make the jelly, place the pitted cherries, sugar, water, Amaretto and lemon juice in a saucepan and simmer gently over low heat for 5 minutes. Place the mixture in a blender and blend until smooth then strain into the pot and add the soaked gelatine. Allow to dissolve then pour into a trifle dish 22cm wide and 22cm deep. Refrigerate until set.
  3. To make the lamingtons, place a medium-sized pot on the stove with the water along with the sugar. Stir over low heat until the sugar is dissolved and then pour over the chopped chocolate. Add the oil and stir until smooth. Whisk eggs lightly then stir in the chocolate mixture. Fold in the combined dry ingredients. Allow the mixture to stand, covered, for 1 hour. Pour the batter into the prepared tin and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean.  Allow to cool completely. Slice the cake into 5x5cm blocks then roll into the coconut to coat. Arrange half the lamington blocks on top of the set jelly.
  4. To make the mousse, make sure the chocolate is cooled to room temperature.  Whip the cream to soft peak stage then gently fold it into the chocolate. Immediately pour the mousse onto the lamington layer. Top with extra whipped cream, the remaining lamingtons and fresh cherries to garnish.
The Kate Tin https://thekatetin.com/