Chocolate Raspberry Trifle

By Joelene

Ingredients

• 1 box (16.25 oz) chocolate cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• 4 large egg yolks
• 1/2 cup plus 5 tbsp sugar
• 1/4 cup (1/2 stick) unsalted butter, cut up
• 4 ounces bittersweet chocolate, chopped
• 2 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 2 pkgs (6 oz each) fresh raspberries
• Chocolate curls or cocoa powder, for garnish

Preparation

Step 1

Heat oven to 350 degrees . Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Line bottom with wax paper; coat paper with spray. Prepare cake mix as per package directions with eggs, oil and 1 1/4 cups water. Bake at 350 degrees for 35 minutes or until cake springs back when pressed. Cool 10 minutes in pan on a wire rack; invert directly onto rack, remove paper and cool completely.
While cake cools, in a large metal bowl, combine egg yolks, 1/2 cup sugar, 1/4 cup water and butter. Place bowl over a pot of simmering water. Cook, whisking constantly, until mixture is pale and thickened and registers 160 degrees on an instant-read thermometer, about 7 minutes. Remove bowl from saucepan and whisk in chocolate until smooth. In a separate bowl, beat 1 cup of the cream with 2 tbsp of the sugar and the vanilla until mediumfirm peaks form. Fold whipped cream into chocolate mixture until no white remains. Cover surface directly with plastic and refrigerate at least 1 hour.
Once cake has cooled, cut into 1 1/2-inch cubes. Whip remaining 1 1/2 cups cream with remaining 3 tbsp sugar to medium-firm peaks. Begin layering trifle: Spoon half the cake cubes into a 4-quart glass bowl or dish. Compress slightly. Spread half the chocolate mousse (about 1 1/2 cups) over cake cubes. Top mousse with 1 pkg of the raspberries and half the whipped cream (about 1 1/2 cups). Repeat layering and garnish with chocolate curls or cocoa powder. Serve immediately or refrigerate up to overnight until serving.