Prep time (excluding cooling time): 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 8 mini trifles
Ingredients
For the Cake:
3 eggs
1/3 cup (80ml) cold brew coffee
1/3 cup (80ml) coconut oil, melted and slightly cooled
1 tbsp vanilla extract
1 box Simple Mills Chocolate Muffin and Cake Mix
For the Whipped Cream:
1 cup (60g) whipping cream or chilled coconut cream
1 tsp vanilla extract
2 tbsp maple syrup
For the Cherry Sauce:
2 cups (450g) pitted cherries (fresh or frozen), chopped
2 tbsp maple syrup
2 tsp lemon juice
390g Chocolate Frosting, melted
Instructions
Make the cake: Preheat oven to 350F/180C (160C Fan) and grease an 8"round cake pan with coconut oil.
Preparation: Whisk the eggs, coffee, oil and vanilla in a large bowl. Add the cake mix and blend well.
Pour the batter into your pan and bake in the oven for 30-35 minutes or until a toothpick comes out clean.
Remove from the oven and let cool for 10 minutes before inverting on a wire rack, removing from the pan and letting cool completely.
Transfer to a cutting board and cut up into ½-in cubes.
For the Cherry sauce: In a saucepan add cherries, maple syrup and lemon juice. Whisk until combined. Bring to a boil. When bubbling, reduce heat to medium and cook for 5-7 minutes or until the sauce has thickened, stirring occasionally. Taste the cherry sauce and adjust sweetness and acidity as desired by adding more maple syrup or lemon juice. Remove from heat and let cool completely.
For the Whipped cream: In a medium bowl, whip the heavy cream using a hand mixer until soft peaks form. Add vanilla extract and maple syrup. Beat once more to incorporate. Refrigerate until assembling the trifles.
Assemble the trifles: In trifle cups, start by laying pieces of chocolate cake, top with melted frosting, followed by whipped cream and cherry sauce. Repeat once more.
Repeat with your other glasses. Garnish with chocolate shavings.
