Mango and Dark Chocolate Trifle | Quick Dessert Ideas | Party Dessert

Hi All!

Last week the kid turned 14 and he had a wish list of food items that he wanted me to cook. Topping in the list was a cake baked and frosted by me. In addition to that he wanted daal makhani and momos. I requested him that I would bake him a cake after the summers but he didn’t budge.

So I baked him an eggless dark chocolate cake with a dark chocolate Ganache filling and frosted with whipped cream. Finally I topped the cake with chocolate curls and fresh cherries. For the cake I used my eggless sponge cake with home made cream recipe. I removed 3tbsp of flour from theoriginal recipe and replaced it with 3tbsp of dark cocoa powder and also reduced the sugar in the cake, as the cake had a ganache filling and frosting too.




I frosted the cake with whipped cream sweetened mildly with icing sugar. I had a tough time frosting the cake as the cream would lose it’s stiffness in the heat and humidity, but some how I sailed through it. The cake did not have the finesse that I had wanted but the layering and flavour were distinct and appreciated by all. The kid loved his cake. Here’s a view to the cake and a slice of it. I would share the momo’s soon and the recipe to daal makhani can be checked here, the pic of which I must update soon

 

  

After finishing the cake I was left with the chocolate ganache and whipped cream. I was not too sure if the whipped cream could be kept in the freezer for later use, so consulted my dear blogger friend Deepasri who does a lot of baking and she suggested that I could freeze it up to 20 days. She had suggested that I could use the cream after I thaw it but when I thawed the cream, it lost it’s firmness, so I put it back in the chiller for some time and then beated it lightly to get soft peaks. I did not overbeat with the fear that the cream might turn buttery. Any one who has more experience on whipped creams please do enlighten me.

I used the left over cake crumbs, ganache and cream to make a trifle and to compliment the two ingredients I used the fruit of the season, Mango. I have posted a Coffee trifle recipe earlier. Trifle is a layered English dessert which has layers of sponge cake, fruits, custard or cream and  some times jelly. The trifle is sometimes also called a Fool/Foole. I used an Alphonso mango to make the trifle and I did not use any jelly. I love the flavour of the Alphonso and I’m glad that  used it as the sweet alphonso was married well with the dark chocolate and mildly sweet cream in the Trifle.

I used  wide juice glasses to make the trifle and made it for three of us. The trifle was loved by all and we all wished if only we could have more of it as it had a perfect blend of flavours and a balanced sweet taste. This dessert is so easy to make and assemble that even children can make this. These are perfect for family get together, party, kitty party and anytime. I loved it as helped me beat the heat.

Mango & Dark Chocolate Trifle

आम और डार्क चोकोलेट का ट्राइफ़ल

Preparation Time: 15mins | Cooking Time: Nil | Serves: 3-4 | Difficulty Level: Easy

Ingredients (in the Order Of Use)

5-6tbsp chocolate cake crumbs

a few spoons mango juice

2cups whipped cream

3mangoes finely chopped

3/4 cup of dark chocolate ganache

cherries to garnish

also piping bags and

Star nozzle

 

Method

Take the glasses and wipe them clean.

First make a layer of chocolate crumbs at the base. And moisten the crumbs with mango juice.

Get the piping bags ready. Fill one with whipped cream and the other with cold chocolate ganache.

First make a layer of whipped cream.

Spread a layer of chopped mangoes over the whipped cream.

Repeat the layer of cream over the mangoes.

Then spread a layer of ganache. Top it with cut mangoes, garnish with fresh cherries.

Serve chilled.

Sending the trifle to my event ‘Only’ Summer Food and Drinks guest hosted by Shailaja.