White Knight Trifle

For white chocolate lovers, this trifle contrasts tart raspberries with sweet cake and chantilly cream.

Serves: 10Hands-on: 35 minutesTotal: 1 hourDifficulty: Easy

Serves: 10

Ingredients

  • 4 oz. white chocolate, finely chopped
  • ½ cup heavy cream, room temperature
  • ½ cup whole milk, room temperature
  • 2 cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 2 tsp. vanilla extract, divided
  • 3 large eggs, at room temperature
  • 2 cups heavy cream, chilled
  • ¼ cup confectioners’ sugar
  • 3 Tbsp. raspberry liqueur
  • 3 cups fresh raspberries
  • 1 cup milk chocolate curls

Directions

  • Preheat the oven to 350°F. Grease 2 round cake pans (9") with butter. Line the bottoms with parchment paper. Lightly coat again with butter and flour.
  • Melt the chocolate, cream, and milk in the top of a double boiler over hot, not simmering water, stirring continuously. Set aside to cool to room temperature. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream together the butter and granulated sugar until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating until thoroughly blended. Blend in the chocolate mixture. Slowly fold in the flour until blended.
  • Pour into the prepared pans and bake for 25 minutes, or until a toothpick comes out clean when inserted in the center of the cakes. Set on a wire rack to cool to room temperature. When cool, wrap and freeze one layer for another use. Cut the other layer into bite-sized cubes.
  • Whip the chilled cream until soft peaks form. Sprinkle in the confectioners’ sugar and vanilla, beating until stiff peaks form.
  • Place a layer of cake cubes in a straight-sided trifle bowl or clear serving bowl. Lightly sprinkle with raspberry liqueur. Add a layer of cream and a layer of raspberries. Sprinkle with chocolate curls. Repeat 2 to 3 times more, filling the bowl. Finish with the whipped cream and serve.

Recipe Information

Serves: 10

Ingredients

  • 4 oz. white chocolate, finely chopped
  • ½ cup heavy cream, room temperature
  • ½ cup whole milk, room temperature
  • 2 cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 2 tsp. vanilla extract, divided
  • 3 large eggs, at room temperature
  • 2 cups heavy cream, chilled
  • ¼ cup confectioners’ sugar
  • 3 Tbsp. raspberry liqueur
  • 3 cups fresh raspberries
  • 1 cup milk chocolate curls

Directions

  • Preheat the oven to 350°F. Grease 2 round cake pans (9") with butter. Line the bottoms with parchment paper. Lightly coat again with butter and flour.
  • Melt the chocolate, cream, and milk in the top of a double boiler over hot, not simmering water, stirring continuously. Set aside to cool to room temperature. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream together the butter and granulated sugar until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating until thoroughly blended. Blend in the chocolate mixture. Slowly fold in the flour until blended.
  • Pour into the prepared pans and bake for 25 minutes, or until a toothpick comes out clean when inserted in the center of the cakes. Set on a wire rack to cool to room temperature. When cool, wrap and freeze one layer for another use. Cut the other layer into bite-sized cubes.
  • Whip the chilled cream until soft peaks form. Sprinkle in the confectioners’ sugar and vanilla, beating until stiff peaks form.
  • Place a layer of cake cubes in a straight-sided trifle bowl or clear serving bowl. Lightly sprinkle with raspberry liqueur. Add a layer of cream and a layer of raspberries. Sprinkle with chocolate curls. Repeat 2 to 3 times more, filling the bowl. Finish with the whipped cream and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories670
Total Fat40g
Saturated Fat26g
Cholesterol165mg
Sodium300mg
Total Carbohydrate66g
Dietary Fiber4g
Sugars40g
Protein8g