Ingredients:

  • 1 cup (120g) all-purpose flour, sifted
  • ½ cup (60g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) hot coffee
  • 8 ounces (225g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 large eggs, separated
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 3 cups (720ml) whole milk
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 4 ounces (110g) semi-sweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) coffee liqueur (optional)
  • 4 ounces (110g) dark chocolate, shaved or grated, for garnish
  • Fresh Raspberries (optional, for garnish)

Instructions:

  1. Bake the Chocolate Cake: Preheat oven, prepare cake pan, mix dry ingredients, combine wet ingredients, combine wet and dry, add hot coffee (it's key!), bake until a toothpick inserted comes out clean, and let cool completely.
  2. Make the Chocolate Mousse: Melt chocolate, whip heavy cream to soft peaks, beat egg yolks and sugar, gently fold chocolate into yolk mixture, whip egg whites with salt, gently fold egg whites into chocolate mixture, chill for at least 1 hour.
  3. Prepare the Chocolate Custard: Heat milk, whisk egg yolks and sugar, whisk in cornstarch, temper the egg mixture with hot milk, cook over medium heat until thickened, remove from heat and stir in chocolate and vanilla, let cool, stirring occasionally to prevent a skin from forming.
  4. Assemble the Trifle: Cut the cooled chocolate cake into cubes. If using, drizzle coffee liqueur over the cake cubes. In the trifle bowl, layer cake cubes, chocolate mousse, and chocolate custard. Repeat layers.
  5. Garnish and Chill: Top with chocolate shavings and fresh raspberries (optional). Chill for at least 2 hours to allow the flavors to meld. This is crucial!