Chocolate Brownie Trifle

Get inspired and enter the Golden Baker Search 2023!

Recipe by: Thando Manyoni
Serves: 6-8
Time: 1 hour 15 minutes


  • For the brownie:
  • X2 sachets Golden Cloud Chocolate Cake Mix
  • 6 eggs
  • 360ml sunflower oil
  • 160g Beacon Heavenly Milk Chocolate
  • For the chocolate mousse:
  • 80g Beacon Heavenly Midnight Velvet Chocolate
  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 tbsp cocoa powder
  • 1 tsp vanilla essence
  • Salt
  • Whipped cream:
  • 1 cup whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla essence
  • To decorate:
  • 125g Toff choc original
  • 80g Beacon Heavenly Midnight Velvet Chocolate
  • 150g Beacon Heavenly Hazelnut & Shortbread Slab, roughly chopped
  • 150g Beacon Heavenly Hazelnut & Caramel Crunch Slab

How To Make 

  1. For the brownie: Preheat the oven to 170C and line a baking tray with parchment paper
  2. In a mixing bowl, add the eggs and oil and whisk.
  3. In a separate bowl, add two sachets of the Golden Cloud Chocolate Cake Mix, add the egg mixture and combine with a spatula.
  4. Add the chopped chocolate and mix to combine.
  5. Add the brownie mixture to the prepare baking tin, spread evenly and bake for 25-35 minutes.
  6. For the chocolate mousse: Roughly chop the chocolate and place in a medium size bowl. Melt in the microwave in 30 second intervals and set aside.
  7. Boil ¼ cup of water, then stir the cocoa powder and vanilla. Stir the mixture into the melted chocolate until combined.
  8. Whip the cream, sugar and pinch of salt to medium peaks.
  9. Gradually fold the cream into the chocolate mixture until the thoroughly combined. Be gentle when folding to avoid knocking the air out the mixture.
  10. Place in the fridge to chill slightly.
  11. For the whipped cream: Place the cream in bowl and whip until soft peaks.
  12. Add the icing sugar and vanilla essence, whip till stiff peaks.
  13. To assemble; Break the brownie into pieces and arrange a layer at the bottom of the trifle dish.
  14. Add layer of chocolate mousse, followed by a layer of whipped cream.
  15. Sprinkle the chopped hazelnut and shortbread chocolate over the cream.
  16. Repeat the layering process.
  17. To decorate, top with the toff choc original and garnish with grated chocolate.
  18. Place in the fridge until ready to serve.

Leave a Comment

Your email address will not be published. Required fields are marked *