This chocolate, caramel and whipped cream trifle topped with chopped Mars bars will give you all the feels in all the places.
100g cocoa powder
350g all-purpose flour
1 tsp salt
1 tsp bicarbonate of soda
450g caster sugar
350g unsalted butter, softened
4 large eggs, at room temperature
Quick Caramel Sauce
300g soft caramel chew candies
300g sweetened condensed milk
1 pinch sea salt
800ml of whipping cream
2 tsp vanilla extract
chopped mars bars
Let's get Cooking...
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin (4 inches tall) with oil spray and line the bottom with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill three 8” cake tins with batter.
Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height. You’ll get 3 layers.
Quick Caramel Sauce
To make caramel sauce add caramels, salt and sweetened condensed milk to a large microwave safe bowl. Microwave for 30 seconds at a time, mixing each time until smooth. Set aside to cool.
Add the cream and vanilla extract to a large mixing bowl and whip to stiff peaks.
To assemble trifle, drizzle some caramel at the bottom of the trifle bowl. Place the first layer of cake. Add some more caramel followed by cream, followed by the second layer of cake, repeat finishing with a drizzle of caramel. Fit the end of a piping bag with a Wilton 8B tip and frost little blobs of cream around the outside of the trifle. And sprinkle the centre with chopped mars bar candies. Drizzle with more caramel if you’ve had a good workout that morning!