Chocolate Orange Trifle

Oven Temperature: 160c(fan)/180c/Gas Mark 4.

Cooking Time: 45 minutes.

Serves: 8


Chocolate Orange Cake:

90g butter, softened
165g caster sugar
Zest of 1 large orange
2 eggs, large
40g self raising flour
120g plain flour
40g cocoa powder
½ tsp bicarbonate of soda
120ml milk
15ml vinegar (malt or white wine)
2 x 135g packets of orange jelly


Chocolate Custard:

500ml ready made custard
100g dark chocolate, chopped
300ml double cream
2 tbsps icing sugar
20g grated dark chocolate
1 x 298g tin of Mandarin segments, drained



  • Make the cake for the base.  Preheat the oven to 160c(fan)/180c/Gas Mark 4. Grease and line the base of an 8” cake tin.
  • Measure the milk into a jug and add the vinegar.  Stir and set to one side.
  • Cream together the butter, sugar and orange zest until light and fluffy.
  • Beat in the eggs one at a time until fully incorporated.
  • Sift over the plain and self raising flours, bicarbonate of soda and cocoa powder and fold into the mixture using a spatula.
  • Add the milk mixture, again stirring well to combine.
  • Place the cake batter into the prepared tin and bake in the oven for 45 minutes or until a skewer, when inserted, comes away clean.
  • Allow to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool completely.
  • Mix up the orange jelly according to the instructions on the packet.  Add half the jelly to the trifle dish and transfer to the fridge to set.
  • Split the cake into two thin layers.  Add one layer to the dish and then gently ladle in the remaining jelly mixture.  Set in the fridge.
  • Once set add in the remaining cake layer.
  • Place the custard in a pan along with the chopped dark chocolate.  Heat very gently stirring frequently until the chocolate has melted and the mixture is even.  Remove from the heat and allow to cool.
  • Add the cooled custard to the trifle.
  • Softly whip 300ml double cream  with 2 tbsps icing sugar and add to the trifle to create the final layer.
  • Decorate the top with mandarin segments and grated chocolate

Equipment Needed:

Large trifle dish, 8” deep sided cake tin, large mixing bowl, jug, zester, spatula, electric hand mixer, grater, sieve.

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