Chocolate Trifle Cake

A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.

As I lately have some time, I had been looking on the internet a few days ago. In need of fresh, challenging thoughts, inspirational dishes that We have never tested before, to surprise my family with. Looking for a while yet couldn’t discover lots of interesting things. Right before I wanted to give up on it, I found this fabulous and easy dessert by luck at Suncakemom. The dessert seemed so yummy on its pic, that required urgent actions.

It had been not difficult to imagine how it’s created, its taste and just how much boyfriend might enjoy it. Mind you, it is quite simple to please the guy in terms of puddings. Anyhow, I visited the blog and simply used the comprehensive instuctions that were coupled with impressive graphics of the procedure. It just makes life much easier. I could suppose it is a slight hassle to shoot snap shots in the midst of baking in the kitchen as you may usually have gross hands thus i sincerely appreciate the time and effort she put in for making this blogpost .

With that in mind I’m encouraged presenting my own dishes similarly. Thanks for the thought.

I had been fine tuning the initial formula create it for the taste of my loved ones. I’ve got to mention it was an awesome outcome. They prized the flavour, the structure and enjoyed having a treat such as this in the middle of a busy week. They basically demanded even more, more and more. Thus the next time I’m not going to commit the same mistake. I’m gonna double the quantity to make them pleased.

For more Chocolate Trifle Recipe check out SunCakeMom

Cake base:

Preheat oven to 350°F / 180°C and grind almond if not in flour form.

Mix ground almond flour, cocoa powder and baking powder.

Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.

Beat egg whites until peaks form.

Add yolks into the egg whites one by one whilst keep beating it.

Mix in the sweetener, baking powder, cocoa powder and the almond flour.

Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.

When it is baked, leave it on a rack to cool down.

For more detailed instruction check out this Keto Chocolate Cake

Chocolate Mousse:

Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.

Break and separate the eggs.

Beat egg whites until hard peaks form.

Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.

Fold in cooled chocolate carefully until combined.

In a separate bowl, whip cream until thickened about 2-3 minutes.

Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.

For more detailed instructions check out this Low carb chocolate mousse.

Whipped cream layer:

Whip the cream with the vanilla essence and agave until thickened.


Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.

Let it sit in the fridge for an hour to cool properly or just gobble it up right away.

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