Layered Chocolate and Vanilla Trifle
Ingredients
- 1/2 packet vanilla pound cake
- 1/2 packet chocolate pound cake
- 1 cup grated chocolate
- 100 grams soft cream cheese
- 1 cup clotted cream
- 1 cup liquid cream
- 2 large packets caramel cream
Garnish
- whipped cream
- cocoa powder
Chocolate sauce
- 1/2 cup clotted cream
- 100 grams chocolate
Preparation
Prepare a silicone or regular 9-inch square mold and line it with nylon, leaving some outside.
Cut the cake into medium-sized cubes and place them in the mold.
In a mixer bowl, combine cream cheese, clotted cream, liquid cream, caramel powder, and caramel sauce from the caramel cream packet. Use a whisk attachment and mix on medium speed until creamy and smooth.
For the chocolate sauce: In a thick-bottomed pan, heat clotted cream on medium heat, add chocolate, and stir until melted and smooth.
Spread the chocolate sauce over the cake cubes in the mold, then spread the cream mixture.
Cover with nylon and refrigerate for several hours until fully set.
Remove from the refrigerator, invert onto a serving plate, and remove the nylon.
Garnish with whipped cream, cocoa powder, and sprinkle with grated chocolate, then serve immediately.
