- Prep:
- 50 min + chilling
- Cook:
- 55 min
- Serves:
- 12-14
Ingredients
Jelly
- 1 x 85g sachet raspberry jelly
- 125g raspberries
- 200g strawberries
Guinness Chocolate Cake
- 1 cup (250ml) Guinness Beer
- 250g unsalted butter
- 2/3 cup (80g) cocoa powder
- 1 ¾ cups (385g) caster sugar
- 2 large eggs
- 1 tsp Queen Organic Vanilla Essence
- 150ml buttermilk
- 2 cups (300g) plain flour
- 2 tsp bicarbonate of soda
- ½ tsp baking powder
Baileys Mousse
- 2 tsp Queen Gelatine Powder
- ¼ cup boiling water
- ½ cup (110g) caster sugar
- ¼ cup (30g) cocoa powder
- 1 ½ cup (375ml) thickened cream, cold
- ½ cup (125ml) Baileys Irish Cream, cold
- 1 tsp Queen Madagascan Vanilla Bean Extract
Baileys Caramel
- 1/3 cup caramel, homemade or store bought *see note
- 1 tbsp Baileys
To finish
- 4 tbsp (80ml) Baileys Irish Cream (optional)
- 400ml thickened cream
- Fresh berries
- Fresh mint (optional)
Method - Jelly
-
Step 1
Prepare jelly as per pack directions. Pour into 20cm trifle bowl, add berries and allow to set.
Method - Guinness Chocolate Cake
-
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.
-
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.
-
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
-
Step 1
In a small bowl, combine boiling water and Gelatine. Stir until completely dissolved. Set aside.
-
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
-
Step 1
Mix together caramel and Baileys. Set aside.
Method - To finish
-
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).
-
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).
-
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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