Ingredients

Scale

For the Chocolate Sponge Cake (or 1 pre-baked chocolate sponge cake, about 8-inch round):
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups granulated sugar
¾ cup vegetable oil
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup hot brewed coffee (or hot water)
For the Spiced Orange Elixir:
1 cup freshly squeezed orange juice
½ cup granulated sugar
1 cinnamon stick
3 star anises
¼ teaspoon ground ginger
Pinch of cayenne pepper (optional)
For the Chocolate Custard:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
4 ounces dark chocolate, finely chopped
For the Spiced Chocolate Ganache:
1 cup heavy cream
6 ounces dark chocolate, finely chopped
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of cayenne pepper
For the Vanilla Whipped Cream:
2 cups cold heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Chocolate shavings or curls
A dusting of cocoa powder or edible gold glitter (optional)

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Instructions

Prepare the Chocolate Sponge Cake (if baking from scratch): Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, combine sugar, oil, eggs, buttermilk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee until the batter is smooth. Pour batter into the prepared pan(s) and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan, then carefully remove and cut into cubes.
Make the Spiced Orange Elixir: In a small saucepan, combine orange juice, sugar, cinnamon stick, star anise, ginger, and cayenne (if using). Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for 15 minutes. Strain the syrup to remove spices and let cool completely.
Prepare the Chocolate Custard: In a medium saucepan, whisk together milk, sugar, and cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove a small amount of the hot milk mixture and gradually whisk it into the egg yolks to temper them. Pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking continuously. Cook for another 1-2 minutes, stirring constantly, until very thick. Remove from heat, stir in vanilla extract and chopped dark chocolate until melted and smooth. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and chill completely (at least 2 hours).
Make the Spiced Chocolate Ganache: In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate, cinnamon, nutmeg, and cayenne. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly to a spreadable consistency.
Whip the Vanilla Cream: In a large bowl, using an electric mixer, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Trifle: In a large trifle bowl (3-4 quart capacity), arrange one-third of the chocolate cake cubes at the bottom. Drizzle generously with one-third of the cooled Spiced Orange Elixir.
Spread half of the chilled Chocolate Custard evenly over the cake layer.
Add another layer of chocolate cake cubes, drizzle with more Spiced Orange Elixir, and then spread half of the Spiced Chocolate Ganache over it.
Repeat with the remaining chocolate cake cubes and Spiced Orange Elixir.
Finish with the remaining Chocolate Custard, then top with the remaining Spiced Chocolate Ganache.
Finally, spread the Vanilla Whipped Cream over the top.
Garnish & Chill: Decorate with chocolate shavings or curls and an optional dusting of cocoa powder or edible gold glitter. Cover the trifle bowl loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the trifle to set.
Serve: Scoop generous portions into individual serving dishes and enjoy your bold and decadent Phoenix Ember Spiced Chocolate Trifle!

Notes

For a quicker preparation, use store-bought chocolate pound cake or brownies. Adjust the cayenne pepper in the spiced elixir and ganache to your preferred level of ‘fiery’ kick; start with a tiny pinch! Ensure all components (elixir, custard) are completely cooled before assembling to prevent the whipped cream from melting. The trifle tastes even better the next day, after the flavors have had time to fully develop. Experiment with adding a layer of fresh raspberries or orange segments for a fruity contrast.

Author: Cook Reel
Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Layering and Chilling
Cuisine: Fantasy-Inspired Modern European

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 70g
Sodium: 280mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 9g
Cholesterol: 150mg