Why not add this yummy chocolate, berry trifle to your Easter menu. It's easy to make and great for family gatherings.


125g butter

125ml castor sugar

100g dark chocolate

5 extra-large eggs

250ml cake flour

10ml baking powder


125ml castor sugar

45ml cocoa powder

60ml cornflour

300ml milk

250ml cream

4 egg yolks

300g dark chocolate, chopped

50g butter

5ml vanilla extract


60ml cocoa powder

60ml icing sugar

500ml cream

300g raspberries

300g strawberries


To make the cake:

Place the butter, sugar and chocolate into a medium saucepan and melt gently over a low heat.

Remove and cool for about 5 minutes, then pour into a large mixing bowl.

Add the eggs, one at a time, whisking well after each addition.

Sift the flour and baking powder and mix into the chocolate mixture.

Pour into a deep 20cm ring cake pan sprayed with non-stick cooking spray and bake in a preheated oven at 180°C for 25-30 minutes. Remove and cool. Cut the cake into cubes.

To make the custard

Combine the castor sugar, cocoa and cornflour and mix well. Add enough of the milk to mix toa smooth paste.

In a pot heat the remaining milk and cream. Add the cornflour mixture and bring to the boil, stirring constantly.

Add a little of this mixture to the egg yolks, then return the mixture to the pan and bring just to the boil, stirring constantly. Remove from the heat and add in the chocolate, butter and vanilla. Stir until smooth. Cover with cling wrap and set aside to cool completely.

To make the cream, sift the cocoa and icing sugar. Beat the cream until soft peaks form, then beat in the cocoa mixture.

Then place half the cake cubes in the base of a large trifle bowl. Pour over half the custard mixture. Spread with half the cream. Cover with a layer of raspberries and strawberries. Repeat the layers.

Refrigerate for a few hours before serving.

Note: You could use a bought chocolate cake instead of making your own cake.