Makes 6-8 servings
If you like the espresso martini cocktail you will love this dessert!
I’ve been thinking of transforming one of my favourite cocktails into a dessert for a while; so I finally made this trifle for my actual birthday this year. This espresso martini trifle turned out better than I imagined and I thought the world needs this!
Definitely a dessert for grown ups with rich chocolate, coffee, booze and some whipped cream to balance it all.
Unlike my gin, lemon and raspberry trifle (which is to die for!), this one is fairly simple and easy to make. Also, this is an excellent dessert to make in advance, so you can enjoy your big day without spending time in the kitchen.
For what special occasion would you make this dessert? Remember to tag @apinchofzing on Instagram if you give it a try.
Trifle elements
1 x chocolate sponge layer
1 x Espresso martini cocktail (or two if you fancy a glass)
1 x chocolate ganache layer
1 x whipped cream layer
Cocoa powder for dusting
Step 1. Make the chocolate sponge
Ingredients
1 teaspoon vegan spread and 1 teaspoon flour to coat the cake tin
3/4 cup soy milk
1 teaspoon cider vinegar or lemon juice
1 & 1/3 cups plain flour
1 tablespoon cocoa powder
1 teaspoons baking powder
¼ teaspoon baking soda
1/3 cup sugar
a pinch of salt
1/4 cup rapeseed oil
1 teaspoon vanilla extract
Method
1. Preheat the oven to 190C. Grease with vegan spread and coat in flour, a 20cm round cake tin.
2. In a medium bowl mix the dry ingredients (flour, cocoa powder, baking powder, baking soda, sugar, salt).
3. Add in the wet ingredients (curdled milk, oil and vanilla) and mix together until combined. Don’t overmix.
4. Pour the batter in the cake tin and bake for 20 minutes. Remove from the oven and leave to sit in the cake tin for 5 minutes. After 5 minutes, remove from the cake tin and leave to cool on a wire rack.
Step 2. Make the espresso martini cocktail(s)
Ingredients
100ml vodka
50ml espresso coffee
50ml coffee liqueur
Method
Mix all the ingredients in a glass or bowl.
Step 3. Make the chocolate ganache
Ingredients
200g dark chocolate
200ml coconut milk (from a can)
1 teaspoon instant coffee
Method
1.Use a microwave safe medium size bowl. Break the chocolate into chunks and add it to the bowl with the coconut milk and instant coffee. Heat in the microwave for 30 second intervals and mix with a spoon after every 30 seconds, until melted and combined. It took me about 3-4 30 second intervals. Do not over heat the mixture as the chocolate could burn and that will ruin the ganache.
2. Leave the resulting chocolate ganache to cool down completely and set. You could also place it in the fridge to speed up the process.
3. Use a hand/stand mixer to whip the chocolate ganache until it becomes fluffy and light (2-3 minutes). Store at room temperature, or else it will become too hard to work with it.
Step 4. Make the whipped cream
Ingredients
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract
Method
Add all the ingredients in a large bowl and whisk with an electric mixer on high speed until the cream thickens and forms stiff peaks. Cover and store in the fridge until ready to use.
Step 5. Layer the trifle
You are now ready to assemble the trifle.
1. Cut the chocolate sponge in small squares and layer like a puzzle on the bottom and sides of the trifle dish.
2. Pour the espresso martini cocktail over the sponge.
3. Put the chocolate ganache in a piping bag and pipe the ganache over the chocolate sponge.
4. Put the whipped cream in a piping bag and pipe over the chocolate ganache layer.
5. Cover and leave in the fridge overnight to set.
6. Dust with cocoa powder before serving. Enjoy 😊
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