Chocolate Trifle Lorraine

Chocolate Trifle Lorraine

from Kristen Pruett

For the cake:
4 oz unsweetened baking chocolate, broken into pieces
4 T. (1/2 stick) unsalted butter
1 2/3 c. boiling water
2 1/3 c. unbleached all-purpose flour
2 c. sugar
½ c. sour cream
2 large eggs
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract

For the chocolate fudge:
4 T. (1/2 stick) unsalted butter
1 ½ c. chocolate chips
¾ c. heavy cream
2 ½ c. sifted confectioners’ sugar
1 tsp. vanilla extract

For the filling and decoration:
1 ½ c. raspberry preserves
Fresh raspberries
Heavy cream

1. Preheat the oven to 350 degrees F. Butter and flour a 13x9x2 inch cake pan.
2. In a bowl, combine the chocolate, butter, and boiling water and stir until smooth.
3. With an electric mixer set on low speed, add the remaining ingredients until just combined. Do not over beat.
4. Pour batter into prepared cake pan and bake for 40-50 minutes or until a cake tester inserted in the center comes out clean.
5. Let cake cool in the pan on a rack for 10 minutes. Invert the cake onto the rack and let it cool completely.
6. Cut the cake into cubes and let dry at room temperature for a few hours.

To make the chocolate fudge:
7. In a saucepan set over low heat, combine all the ingredients and whisk until smooth. Keep warm.

To assemble the trifle:
8. In a large bowl, arrange 1/3 of the cake cubes in a layer, spread 1/3 of the raspberry preserves over the cake in a thin layer, and drizzle 1/3 of the fudge. Repeat with 2 more layers of cake, raspberry preserves, and fudge, decoratively swirling fudge over final layer. Chill for 4-6 hours.
9. Before serving, decorate the top of the trifle with fresh raspberries. Serve with a pitcher of heavy cream.