March 30, 2026

Black Forest Trifle Cake

Serves:

Cooking Time:

< 30 min

Ingredients:

Cake:
125 g butter, soft
125 ml strong black coffee
30 ml coffee granules dissolved in 125 ml boiling water
115 g self-raising flour
20 g cocoa powder
125 g castor sugar
2 ml baking powder
2 large egg(s)
2.5 ml vanilla essence

Cherries:
350 g frozen blackberries
125 ml sugar
125 ml brandy
45 ml lemon juice

Chocolate mousse:
80 g dark chocolate, melted & slightly cooled
750 ml LANCEWOOD® Double Cream Vanilla Yoghurt
60 ml cocoa powder

To finish:
125 ml cream
45 ml castor sugar
fresh cherries

Method

Cake:

Preheat the oven to 180°C. Grease and line a 20 cm in diameter cake pan.
Beat the butter, coffee, self-raising flour, cocoa powder, castor sugar, baking powder, eggs and vanilla essence together until smooth and free of lumps.
Spoon into the prepared pan and bake for 20 – 25 minutes or until a skewer inserted comes out clean.
Cool slightly in the pan and turn out onto a wire rack. Cut into 2 cm cubes.

Cherries: Simmer the cherries, sugar, brandy and lemon juice together until the sauce becomes syrupy. Set aside.

Chocolate mousse: Beat the chocolate, yoghurt and cocoa together until smooth.

To assemble & finish: