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
- 4 oz. white chocolate, finely chopped
- 1⁄2 cup heavy cream, room temperature
- 1⁄2 cup whole milk, room temperature
- 2 cups cake flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1⁄4 tsp. salt
- 1⁄2 cup butter, softened
- 3⁄4 cup granulated sugar
- 2 tsp. vanilla extract, divided
- 3 large eggs, at room temperature
- 2 cups heavy cream, chilled
- 1⁄4 cup confectioners’ sugar
- 3 Tbsp. raspberry liqueur
- 3 cups fresh raspberries
- 1 cup milk chocolate curls
- Preheat the oven to 350°F. Grease 2 round cake pans (9 inches) 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.