Triple choc raspberry trifle

Triple chocolate raspberry trifle

Shame you can’t see the bottom layers well here! Imagine the jelly and sponge parts.

I had a dream about making a chocolate trifle, and since I’ve never made one before, I decided to literally follow my dream.

The layers, from the bottom to top, are raspberry jelly, vanilla sponge with real raspberry bits, chocolate custard, white chocolate cream and flaked dark chocolate on top. It’s dairy-free and egg-free, as always.


  • 1 packet vegetarian jelly crystals (Just Wholefoods, from health food shop)
  • sponge cake mix (please excuse the mix of metric and imperial)
    • 3.5 oz self-raising flour
    • 1.5 oz fruit sugar
    • 0.5 level tsp bicarbonate of soda
    • 115 ml water
    • 43 ml sunflower oil
    • 1 tsp vanilla extract
    • handful frozen raspberries, crushed
  • 1 carton chocolate soya dessert (Alpro, like custard)
  • 160 g dark chocolate (Bournville in my case)
  • 100g bar white chocolate (Organica, non-dairy kind from health food shop, or bags of non-dairy white chocolate buttons from supermarket free-from section)
  • 3 tblsp soya cream
  • grated chocolate for the top (I had some Hotel Chocolat shavings for making hot chocolate drink that worked well)


  1. Make the sponge first. Preheat the oven to 180 degrees C, and mix the dry cake ingredients together, then slowly mix in the wet ones, stirring in a figure-8 motion. Bake the cake in a tin the same size and shape as the trifle dish; mine was about 20cm square.  It should take 15-30 minutes, depending on how thin your sponge is.
  2. When the sponge comes out of the oven, cut it into roughly 1 inch squares while still in the tin, and pop it back in the oven for 3-5 minutes to slightly crisp up the newly cut edges.  Then let the cake cool.
  3. Transfer the cut pieces of cake to the trifle dish. Make the jelly as per the instructions on the packet, which will be to make 1 pint, then pour it over the sponge.  Be aware that the jelly will flow under the sponge and soak it up. Put it all in the fridge to set for 2 hours.
  4. Once the jelly has set, melt the dark chocolate bar in the usual careful way, then stir in the chocolate custard/dessert in.  Pour this over the jelly and sponge, then return to the fridge for another hour until it firms up a bit.
  5. Melt the white chocolate and stir in the soya cream, then spread that over the chocolate custard layer. You may wish to bulk this up with more soya cream, or use almond cream for a better, complementary flavour. You could add melted marg and icing sugar then pipe it on, for a very naughty version.
  6. Finally, sprinkle on the grated or flaked chocolate, and return to the fridge for another 45-60 minutes to set.

4 thoughts on “Triple choc raspberry trifle

  1. The layers you placed on this are so mouth-watering! I have not tried making one yet, so I’ll be following your recipe to the letter. I know my husband would enjoy this.

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