With Christmas almost upon us, I am thinking about what second dessert to serve on Christmas Day alongside my more traditional Christmas Pudding.
I was recently asked to participate in the Persil Christmas Cooking Blogger Challenge which is a collaboration with the very talented food blogger and Great British Bake Off runner up, Ruth Clemens from The Pink Whisk . Ruth has created some delicious festive inspired recipes which all look and sound fantastic and I would happily eat any of her culinary offerings to be honest, look at these
Candy Cane Meringues how festive do they look?!
Candy Cane Meringues how festive do they look?!
To take part in the challenge, I can either recreate one of her Christmas recipes or come up with one of my own. Ruth made a Chocolate Orange Trifle which got me thinking and seeing as though I am partial to jaffa cakes and all things chocolate and orange, I thought I would create my own version of this yummy recipe.
I decided to turn a trifle on its head – literally – and make a Chocolate Orange Trifle Cake and this is how I did it.
Serves 10
Ingredients
For The Sponge
200g unsalted butter
200g caster sugar
180g self raising flour
4 eggs
zest of 1 orange
juice of 1/2 an orange
20g cocoa powder
For The Rest Of The Trifle
2 packets of jelly
1 tin of mandarin segments (298g)
1 packet of chocolate flavoured angel delight*
1/2 pint semi skimmed milk
300ml double cream
1 pack of Terrys Chocolate Orange
*or you could of course use chocolate custard
Method
Grease and line a medium sized rectangular baking tray
(approx 30cm x 15cm)
and pre heat the oven to 180oC / 160oC fan
Cream the butter and sugar together until pale and creamy
Add the flour and eggs and mix until combined
Then divide the cake batter into two bowls
In 1 bowl add the orange zest and stir through
In the 2nd bowl ad the cocoa powder and orange juice and combine
Pour the batter, one bowl at a time, in to each cake tin and using a knife swirl both batters together a bit to make a marble pattern
Bake for about 20-25 minutes until risen and cooked right through
Once cooled completely, use a medium sized scone/cookie cutter and cut out rounds from the sponge.
Take a 2 pint sized bowl and grease with butter, and then line with cling film, ensuring that the cling film hangs over the rim quite a way down.
Take about 12 rounds and place in a tub with a lid to use later.
Then simply add your sponge circles around the inside of the bowl, starting at the bottom and working all the way around to the rim. Making sure there are no gaps
Place both packets of jelly in a bowl and make up according to the instructions
Pour the mandarin segments into the sponge lined bowl and then pour over the jelly and place in the fridge for a few hours to set completely.
Once set – about three hours later – remove from the fridge
Then using the milk and angel delight mix make up according to the packet and then pour over the jelly and return to the fridge for about 30 minutes to set
Then whip the cream until peaks form and then taking the bowl back out of the fridge, pour the cream over the angel delight
For extra decadence and calories I then added the chocolate orange segments to the top of the cream layer
Then you need to cover the cream and chocolate with the remaining sponge pieces to completely cover the base – again no gaps on show
Then pull all the over hanging cling film back on to the base to cover it and place a small side plate on the top and return to the fridge to set. I left it in over night but it would probably only need another hour or two.
Very carefully remove the dessert from the fridge and get your serving plate and place upside down over the bowl and then turn over and remove the bowl and cling film and – fingers crossed – your chocolate orange trifle cake will turn out perfectly
Unfortunately, once the knife cuts into it and a slice is removed, the cake collapsed!
But it still tasted yummy!
This does take a while to make with all its elements, BUT I think the finished result and look of this Chocolate Orange Trifle Cake is great and has a bit of a ‘wow!’ factor about it. Perfect for serving guests this Christmas 🙂
With all the different bowls and utensils I had to use to make this dessert, thank goodness for Persil’s Warm Winter Spice washing up liquid to help me get them all clean again.
The fragrance is very Christmassy and will help make the task of washing up all those pots and pans on Christmas Day a little better. Mind you, it will be better still if you can get out of it, and get your family to use it to wash up as a thank you to you for getting the Christmas Dinner instead!
For further information about Persil Warm Winter Spice Fragranced washing up liquid, and recipe details from Ruth Clemens please check out http://www.persildishwash.co.uk
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Thank you xx
Thank you xx
Wow, that looks amazing!!! x
That looks completely gorgeous and I am definitely going to be making it. I wonder if the weight of the jelly pushing down on the cream and angel delight contributed to it collapsing? Do you think somehow it could work if the layers were done in reverse? Maybe the cream layer would need to go into the freezer? Hmmm. Pinning, stumbling and *will* be making.
after i made it i thought about reversing the layers. another idea would be to add sponge between the layers maybe? it still tasted delicious but shame it collapsed! please do have a go and let me know how you get on x
Another ingenious idea of yours, I wonder how I can copy and modify this one!
OMG that looks AMAZING!! I’m not a lover of regular trifle, but I’d sure have a dollop of that!
Chocolate and orange are tow flavours that should never be mixed. However you make it look damn fine ! 😉
Love this idea for an inside out trifle! x
Ooh my favourite flavours. Think I might try this just normal way up as a standard trifle (saves the collapsing). Would be great for a kids party.
What I really love most about this wonderful pudding is the Terry’s chocolate orange segments. This is so good, I doubt that I would notice the collapsed bit, when you are serving it all the flavours would mix and combine to make a yummy dessert perfect as an alternative for those that aren’t keen on the traditional pudding!
Thanks very much for linking to One Ingredient xx
what a great ideas – kids would love this.