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 a little time, I had been browsing on the internet a few days ago. In search of new, interesting tips, inspiring recipes that I’ve never used before, to surprise my family with. Looking for quite some time but couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this fabulous and easy dessert by chance. The dessert looked so yummy on its image, that required prompt action.

It absolutely was easy to imagine how it is created, its taste and how much boyfriend will probably enjoy it. Actually, it is rather simple to impress him when it comes to cakes. Anyways, I got into the blog: Suncakemom and simply followed the comprehensive instuctions that had been combined with superb shots of the method. It just makes life much simpler. I can imagine that it’s a bit of a inconvenience to shoot photographs in the midst of baking in the kitchen as you typically have sticky hands thus i sincerely appreciate the time and energy she devote to make this post .

With that in mind I am inspired to present my personal recipe in a similar fashion. Appreciate your the thought.

I had been tweaking the main formula create it for the taste of my loved ones. I have to mention it had been an incredible success. They prized the flavour, the consistency and enjoyed getting a delicacy like this during a hectic week. They quite simply requested more, a lot more. Hence next time I’m not going to commit the same miscalculation. I’m gonna multiply the quantity to make them happy.

This was inspired by Chocolate Trifle Recipe from 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.