• 10servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Unsalted butter - at room temperature

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 1 1/4 cups 247g / 8.7oz Sugar

  4. 4 cups 792g / 27oz Eggs (large)

  5. 1/2 cup 55g / 1.9oz Cocoa powder

  6. 1 teaspoon 5ml Baking powder

  7. 1 pinch Salt

  8. 1 teaspoon 5ml Pure vanilla extract

  9. 2 Fresh Cranberry Compote II - (see recipe)

  10. 1 Chocolate Pastry Cream - (see recipe)

  11. 1 cup 237ml Heavy cream - whipped

  12. Chocolate shavings - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Butter and flour a 9- by 5- by 3-inch loaf pan.

  2. In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs, one at a time and beat until smooth. Sift the remaining flour, cocoa powder, baking powder, and salt. Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well.

  3. Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack. Slice the cake into 1/2-inch slices.

  4. To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the Cranberry Compote over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries. Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve.


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