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Eggless Raspberry Chocolate Trifle

Eggless Raspberry Chocolate Trifles

Raspberries and chocolate are just so good together, truly a match made in heaven! The Eggless Raspberry Chocolate Trifles hold the promise of being addictive good in every bite, moist, bursting with berry berry goodness and ever so satisfying.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American, British
Servings 2 servings

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.
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