50 min + chilling
55 min



  1. 1 x 85g sachet raspberry jelly
  2. 125g raspberries
  3. 200g strawberries

Guinness Chocolate Cake

  1. 1 cup (250ml) Guinness Beer
  2. 250g unsalted butter
  3. 2/3 cup (80g) cocoa powder
  4. 1 ¾ cups (385g) caster sugar
  5. 2 large eggs
  6. 1 tsp Queen Organic Vanilla Essence
  7. 150ml buttermilk
  8. 2 cups (300g) plain flour
  9. 2 tsp bicarbonate of soda
  10. ½ tsp baking powder

Baileys Mousse

  1. 2 tsp Queen Gelatine Powder
  2. ¼ cup boiling water
  3. ½ cup (110g) caster sugar
  4. ¼ cup (30g) cocoa powder
  5. 1 ½ cup (375ml) thickened cream, cold
  6. ½ cup (125ml) Baileys Irish Cream, cold
  7. 1 tsp Queen Madagascan Vanilla Bean Extract

Baileys Caramel

  1. 1/3 cup caramel, homemade or store bought *see note
  2. 1 tbsp Baileys

To finish

  1. 4 tbsp (80ml) Baileys Irish Cream (optional)
  2. 400ml thickened cream
  3. Fresh berries
  4. Fresh mint (optional)

Method - Jelly

  1. Step 1

    Prepare jelly as per pack directions. Pour into 20cm trifle bowl, add berries and allow to set.

Method - Guinness Chocolate Cake

  1. Step 1

    Preheat oven to 150°C (fan-forced). Grease and line the base and sides of a deep 20cm round cake tin with baking paper.

  2. Step 2

    Combine Guinness and butter in a large saucepan and gently heat until melted. Remove from heat and stir in cocoa and sugar. Whisk together the eggs, Vanilla Essence and buttermilk by in a separate jug, then add to the mixture in the pan. Add remaining ingredients and mix until just combined.

  3. Step 3

    Pour batter into the prepared cake tin and bake for 45-55 minutes or until an inserted skewer comes out clean. Allow to cool for 10 minutes in tin, before inverting out onto wire rack to cool completely.

Method - Baileys Mousse

  1. Step 1

    In a small bowl, combine boiling water and Gelatine. Stir until completely dissolved. Set aside.

  2. Step 2

    Combine sugar, cocoa and cream in a large mixing bowl. Whip to firm peaks using a hand or stand mixer, then add Baileys, Vanilla Extract, and gelatine mixture. Whip again until you reach soft peaks. Place in fridge to chill for 10 minutes.

Method - Baileys Caramel Sauce

  1. Step 1

    Mix together caramel and Baileys. Set aside.

Method - To finish

  1. Step 1

    Cut cake into two layers, place one half into trifle bowl on top of set jelly, drizzle cake layer with 2 tbsp of baileys (optional).

  2. Step 2

    Spoon mousse over cake layer then chill for 1 hour before placing the other cake layer on top and top cake layer with 2 tbsp of Baileys (optional).

  3. Step 3

    Whip cream to firm peaks them spoon on top of trifle. Drizzle with baileys caramel sauce to serve.

Recipe note: 

Store bought caramel such as Bonne Maman or Top ‘n’ Fill

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