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Chocolate Trifle

  • 30 minutes prep, 2 hours bake/fridge
  • 12
  • Beginner


For the cake:

  • 1 cup Self-raising Flour
  • 3 tbsp Koko Black Cocoa Powder
  • 250g Butter
  • ½ cup Caster Sugar
  • 1 tsp Vanilla Essence
  • 2 Eggs

For the trifle:

  • 600ml Thickened Cream
  • ¼ cup Caster Sugar
  • 2 tbsp Vanilla Essence
  • 250g Koko Black Salty Cashew Crunch
  • ½ cup Koko Black Milk Chocolate Shavings


  1. To make your cake, preheat the oven to 180 degrees Celsius,and line a 9x13 pan with baking paper or spray with cooking oil.
  2. In a bowl, add Koko Black Cocoa Powder and sifted flour. Pour in vanilla and melted butter. Mix to combine.
  3. Add in eggs one by one, mixing between each egg until a batter is formed. Pour into tin and bake for approx. 30 minutes or until a skewer comes out clean.
  4. Once cooked, remove from tin and cut into cubes.
  5. To assemble your trifle, place cream in a mixing bowl and whip for approx. 2 minutes. Gradually add in sugar and vanilla essence, until your cream is stiff.
  6. Crumble up approximately half of your Koko Black Salty Cashew Crunch.
  7. Line the bottom of your trifle dish with cubes of chocolate cake. Top with some Salty Cashew Crunch, and a generous spread of whipped cream. Repeat this process until your trifle dish is full or you’ve used all your mixture.
  8. Top with more Koko Black Salty Cashew Crunch and Koko Black Milk Chocolate Shavings.
  9. Set in fridge for around 2 hours before serving