Boozy Baileys Trifle with Chocolate Guinness Cake

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

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

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 Extract and buttermilk by in a separate jug, then add to the mixture in the pan. Add remaining ingredients and mix until just combined.

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.

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

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.

Mix together caramel and Baileys. Set aside.

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).

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).

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