Eggless Chocolate Raspberry Trifles … simple, delicious, pretty too. HNY!!

Eggless Chocolate Raspberry Trifles … simple & delicious, pretty too. How can you go wrong with chocolate and raspberries, how can you possibly go wrong with desserts as pretty and as delicious as these! The Eggless Chocolate Raspberry Trifles hold the promise of being addictive good in every bite. Moist, bursting with berry berry goodness and just so satisfying, these colourful desserts might be a great choice for a new year dessert!

Pick your prettiest stem glasses for these trifles. They are desserts that call for a celebration, desserts that can be made ahead of time since they get better and better as the flavours mature, and are complete eye candy! The elements of these Eggless Chocolate Raspberry Trifles are quite basic … a simple, one bowl eggless sponge, a handful of berries, a dash of Cointreau to moisten the sponge and lift the flavours, a dark chocolate ganache as filling, then the same ganache firmed up to pipe over the top! Bookmark this for the holidays because sometimes special desserts don’t get simpler than this!


It’s no secret that I love creating desserts, thinking up different combinations and forms. These are desserts of my dreams, ones I absolutely love to make. Fuss free, make ahead, single or small serve mostly, eggless of course. The very thought of creating them makes my heart sing, makes me proud to serve them, and it makes me tremendously happy when folk dig in & enjoy them. That now they’re all eggless feels like quite an achievement where they taste even better yet are much easier to bring together.

- Chocolate – I have soooooo many firsts in my love for desserts, and it always begins with chocolate. No secret there! It’s quite rare to find someone who doesn’t like/love or look forward to a good, deep chocolate dessert. I see immense possibilities, endless flavour pairings, infinite presentation ideas, so much inspiration!

- Raspberries – A close second is berries yet let’s begin with raspberries, the prettiest of the lot, definite eye candy, ruby red and very photo worthy. In season, raspberries are just too delicious. I tend to reach out for them a lot, and am happy to say whether I get them fresh from the UK or sourced locally from the Himalayas or Mahabaleshwar, raspberries always make me happy.



- Berries – Then of course berries in general are just magical and in my opinion are made for desserts. I have the most fun creating with them and you can find so much dessert inspiration on my blog! That berry pop of colour that draws the eye in, the sweet and tart appeal, the nutritive value, the colours … win, win win!

4. Nuts & seasonal fruit – I’m getting a little carried away but my love for ingredients is never ending. Trying to wrap up this thread as soon as possible, I’m just going to throw nuts and seasonal fruit in here, things that inspire me no end. Colour, flavour, texture, bite … so much joy!

- Small desserts – Coming around to servings, while I absolutely love doing desserts of all sorts … cakes, cookies, puddings, tray bakes etc, my heart belongs to small desserts.

Glass desserts or stand alone desserts, these Eggless Raspberry Chocolate Trifles are a fine example. Easy to create, beautiful to decorate, stunning to look at and such fun to style and shoot, these get my vote every single time! I’d love for you to try the recipe and tell me what you think!
Happy New Year. I hope you have a fantastic 2026!

Eggless Raspberry Chocolate Trifles
Equipment
- 1 Oven
- 2 5" round dessert rings/baking tin
- 1 Bowl
- 1 Electric hand beater
- 1 Knife
- 1 Offset spatula
- 1 Piping bag
- 1 Open star piping nozzle
- 2 Serving glasses / dessert bowls
Ingredients
Eggless chocolate sponges {two 5″ cakes}
- 165 g buttermilk plain chaas
- 45 g oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp apple cider vinegar
- Pinch salt
- 15 g cocoa powder
- 120 g all purpose flour maida
To moisten
- 25 ml Cointreau or a simple sugar syrup
Dark chocolate ganache
- 200 g cream 25% fat
- 150 g 54% couverture chocolate chopped
Fruit layer
- 150 g fresh raspberries save a few for garnish
Instructions
Eggless chocolate sponges
- Preheat the oven to 180C. Lightly grease and line two 5″ tins/dessert rings.
- Add all the ingredients to a large bowl and using an electric beater, whisk until smooth and lump free. Divide between two tins {about 230g each}.
- Bake for approximately 25-30 minutes until the tester comes out clean.
- Cool completely, then trim the tops and slice into 2 layers each.
- Dark chocolate ganache
- Heat the cream and add the chocolate to it. Cover until chocolate melts, then stir until smooth.
- Chill half the ganache to get to piping consistency for the top, leave the remaining spoonable.
- Assemble – See reel on @passionateaboutbaking
- Gently fit one layer of cake into a wide round stem glass.
- Moisten the layer with Cointreau, top with chocolate ganache, then fresh raspberries.
- Top with the second layer of cake, pressing gently into place. Moisten with Cointreau.
- Pipe over with ganache and garnish with fresh raspberries, mint, edible flowers.
- Chill for an hour before serving.










