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Lancewood Black Forest Trifle Cake
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Lancewood Black Forest Trifle Cake

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:
Arrange the cake cubes in a deep trifle dish. Pour the cherries and sauce over.

Whip the cream with the castor sugar. 

Top with the chocolate mousse, whipped cream and finish with cherries on top.

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