Chocolate Raspberry Trifle

Very decadent, with rich chocolate cake and custard. This trifle is a bit more complicated to make, but well worth it.

Chocolate Raspberry Trifle

Photo: images by kerri Photography


Chocolate Raspberry Trifle


  • 1 chocolate pound cake (recipe below)
  • 1/2 cup wildberry jam
  • 4 cups chocolate custard (recipe below)
  • 1 can raspberry pie filling
  • 1 cup 35% cream
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • fresh raspberries
  • Chocolate Pound Cake
  • 3/4 cup cocoa
  • 1/2 cup boiling water
  • 1 cup salted butter (room temperature)
  • 1 1/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 5 eggs
  • 1 1/4 cups all-purpose flour
  • Chocolate Custard
  • 4 ounces semi-sweet chocolate
  • 1 1/3 cups milk
  • 1 1/2 cups 35% cream
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/3 cup cocoa
  • 1/3 cup milk
  • 2 tbsp cornstarch


  1. Make pound cake. Heat the oven to 350F. Butter a 9” x 5” loaf pan. Place cocoa in small bowl and add boiling water. Stir and set aside.
  2. With an electric mixer, beat butter and sugar until creamy. Add cocoa mixture and vanilla and beat to combine.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in flour until just incorporated. Pour mixture into prepared pan.
  5. Bake for 50-60 minutes until fork inserted in the middle comes out clean. Cool.
  6. Make chocolate custard. Melt chocolate in top of double boiler on medium heat. Combine, milk, cream and sugar in medium saucepan and heat through.
  7. Combine egg yolks and cocoa in large bowl. Whisk in milk mixture til fully combined. Stir in melted chocolate.
  8. Pour egg/milk mixture back into the saucepan and cook over medium heat, stirring constantly, until mixture thickens.
  9. Combine cornstarch and 1/3 cup milk in a small bowl and add to saucepan. Cook for 1-2 minutes until custard is quite thick.
  10. Pour into a bowl, cover with wax paper to prevent skin for forming and cool in fridge.
  11. Make whipped cream. Using an electric mixer, beat together the cream, sugar and vanilla until the cream forms soft peaks.
  12. Assemble: Thinly slice the pound cake and spread jam on each slice. Make jam sandwiches and cut into thirds. Line bottom of trifle bowl with these. Add a layer of raspberry pie filling, and then a layer of chocolate custard. Repeat, ending with custard. Top with whipped cream and fresh raspberries.

Author: LocalParent

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