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McKenzies Foods logo Recipe photo of Red Velvet & Chocolate Cream Trifle
Serves
12
Prep
645
hrsmins
Cooking
40
mins
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Home » Recipes » Christmas Baking » Red Velvet & Chocolate Cream Trifle

Red Velvet & Chocolate Cream Trifle

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  • Prep time includes 6 hours refrigeration time post cooking and assembly.


Directions
Step 1

Pre-heat oven to 180°C (160°C fan-forced). Lightly oil the base and sides of 2 x 20cm cake pans. Line the bases with baking paper.

Step 2

For the cake, place butter and sugar into the large bowl of an electric mixer. Beat until pale and well combined. Add eggs one at a time, ensuring well incorporated prior to adding the next. Add the oil and mix well.

Step 3

Reduce mixer speed and gradually add the combined flour, cocoa and bi-carb soda, alternating with the buttermilk until smooth. Add food colouring, vinegar and vanilla, mixing until combined. Pour batter evenly between prepared pans and cook for 35-40 minutes, or until an inserted skewer comes out clean. Cool in pan for 10rnminutes, before removing to a cake rack to cool completely.

Step 4

For the shards, place chocolate buttons in a heatproof bowl, over a saucepan of gently simmering water. Heat until melted and smooth. Remove from heat. Pour chocolate onto a large piece of baking paper and spread thinly to approximately a 25 x 20cm rectangle. Sprinkle with coconut and freeze-dried raspberries. Refrigerate until set, then break or cut into shards.

Step 5

For the cream, combine ½ cup of the cream with the chocolate in a heatproof bowl, over a saucepan of gently simmering water. Heat until melted and smooth. Allow to cool slightly. Beat cream cheese and sugar in the large bowl of an electric mixer untilrnsmooth, add remaining cream and continue beating until thickened and smooth. Gradually pour in the cooled chocolate mix, mixing until smooth.

Step 6

For assembly, trim the cakes with a serrated knife to fit your serving dish. Place one cake into the base of the serving dish, pour over half of the cream mixturernand top with half of the berries. Repeat layering, omitting the final layer of berries. These can be added just prior to serving. Cover the trifle and refrigerate for at least 6 hours. Add final berries and decorate with chocolate shards.

Tips

  • This trifle is best made the day prior. It will keep in the refrigerator for several days.
  • Chocolate shards can be made in advance and stored in an airtight container in the refrigerator. Cakes can be made in advance and stored wrapped in the refrigerator for 1-2 days prior.
  • Freeze dried raspberries are available at specialist cake decorating stores, online or smaller gourmet supermarkets.

Ingredients
  • Red Velvet Cake
  • 125g butter, diced and softened
  • 1 1/2 cups caster sugar
  • 2 extra large eggs
  • 1/3 cup sunflower oil
  • 2 1/2 cups plain flour
  • 2 tbs cocoa
  • 1 tsp McKenzie's Bi-Carb Soda
  • 3/4 cup buttermilk
  • 1 tbs red food colouring
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Chocolate Shards
  • 100g white chocolate buttons
  • 1 1/2 tbs McKenzie's Shredded Coconut
  • Freeze dried raspberries (pieces or dust), for decoration
  • White Chocolate Cream Cheese
  • 500ml thickened cream
  • 100g white chocolate buttons
  • 500g cream cheese, diced and softened
  • 1/4 cup caster sugar
  • 250g fresh raspberries
  • 250g strawberries, halved

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Related Products


  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Shredded Coconut 215g

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