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Coffee Trifle with Coffee Custard and Chocolate Ganache

coffee trifle in a glass.
Author: Farwin Simaak
A light, airy sponge cake soaked in coffee and fruit syrup, layered with rich coffee custard and topped with smooth chocolate ganache. Every bite is packed with coffee flavour, making it the ultimate treat for coffee lovers.
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Ingredients
 

For the Sponge Cake

  • 3 eggs
  • ½ cup castor sugar
  • ¾ cup cake flour
  • 1 tbsp butter melted
  • 1 tbsp milk
  • ½ tsp vanilla essence
  • 1 canned fruit mix in syrup drained and juice reserved

For the Custard

  • 2 cups milk
  • 2 egg yolks
  • ⅓ cup sugar
  • 3 tbsp flour
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 2 tbsp coffee

To assemble

  • 1 cup coffee 1 tsp instant coffee mixed with 1 cup hot water
  • 50 g dark chocolate
  • 4 tbsp heavy cream

Instructions
 

*For the sponge cake

  • Preheat the oven to 170C(330F). Sift the flour. Place the eggs and sugar in a heat-resistant bowl and beat for a minute.Place the bowl in simmering hot water and keep beating on high speed for 2 to 5 mins until the mixture comes to a soft peak stage like in a whipped cream.
  • Remove it from hot water, whisk it a little bit and fold the flour gently. Add the melted butter, milk and vanilla extract to the flour mix. Fold gently until all the ingredients are well combined.
  • Line a 8”inch square pan, dust it with flour, pour the cake mixture and pick and drop the pan twice to release air bubbles trapped inside. Bake for 25 minutes. Once removed from the oven, pick and drop the pan again to avoid the cake shrinking and cool it on a wire rack. Cut the cake in half horizontally.

*For the custard

  • Whisk egg yolks and sugar in a bowl. Add the flour and whisk to remove any lumps. Add in 1 cup of milk.
  • Separately, heat the remaining cup of milk. Don’t let it boil. Add the egg yolk mixture to the simmering milk and keep on whisking till the mixture becomes custardy or thick. Remove from fire and add butter, vanilla extract and 2 tbsp coffee mixture.

*Assembling

  • Place one half of cake in a serving dish,or pieces of cake if you’re serving in a cup, soak the cake with coffee and then the drained fruit syrup till you’ve covered the cake.
  • Next smooth half of the custard mixture on top of the soaked cake, place the fruit pieces on top and place the other half. Soak the cake with coffee and fruit syrup then the custard.
  • Melt the dark chocolate and cream in a bowl in microwave. Add the ganache on top and finish off with dark chocolate shavings.

Notes

  • Use store bought sponge cake broken into pieces.
  • Store in the fridge in airtight container for upto 5 days.
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Course Dessert
Cuisine Global