Chocolate Orange Trifle With Zesty Custard and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes (includes chilling)

Quick Ingredients

• 1 cup (200 g) granulated sugar
• 1 cup (125 g) all-purpose flour
• 1/3 cup (35 g) unsweetened cocoa powder
• 1 tsp baking powder + 1/2 tsp baking soda + 1/2 tsp salt
• 2 large eggs, 1/2 cup (120 ml) whole milk, 1/3 cup (80 ml) neutral oil
• 1 tsp vanilla + 1/2 cup (120 ml) hot coffee or hot water
• 2 cups (480 ml) whole milk
• 4 large egg yolks, 1/2 cup (100 g) sugar, 3 tbsp (24 g) cornstarch
• 1 tbsp finely grated orange zest + 2 tbsp orange juice
• 2 tbsp (30 g) unsalted butter
• 2 cups (480 ml) heavy cream, 1/4 cup (30 g) powdered sugar
• 1 tsp vanilla, optional 1 tbsp orange liqueur
• 2 oz (60 g) dark chocolate (about 70%), for shavings
• Extra orange zest, for garnish

Do This

• 1. Bake chocolate cake: Whisk dry ingredients, add eggs, milk, oil, vanilla, then hot coffee/water. Bake in greased 23 × 33 cm (9 × 13 in) pan at 175°C / 350°F for 20–25 minutes. Cool completely.
• 2. Make orange custard: Whisk yolks, sugar, and cornstarch. Heat milk with orange zest. Temper into yolks, return to pan, cook until thick. Off heat, stir in orange juice, vanilla, and butter. Chill 1 hour.
• 3. Whip cream: Beat cold cream, powdered sugar, and vanilla (plus orange liqueur if using) to soft-medium peaks. Keep chilled.
• 4. Prep components: Cut cooled cake into 2–3 cm cubes. Shave dark chocolate with a vegetable peeler.
• 5. Assemble trifle: In a clear glass bowl, layer cake cubes, orange custard, whipped cream, and chocolate shavings. Repeat to fill bowl, ending with whipped cream.
• 6. Finish and chill: Top with extra chocolate shavings and orange zest. Cover and chill at least 1 hour before serving.

---

Why You’ll Love This Recipe

• Classic chocolate and orange flavors in a show-stopping layered dessert that looks far fancier than the effort it takes.
• Make-ahead friendly: perfect for holidays, dinner parties, or anytime you want dessert ready in the fridge.
• Great texture contrast: moist chocolate cake, silky orange custard, and pillowy whipped cream in every spoonful.
• Flexible: use homemade components or swap in store-bought cake to save time.

Grocery List

• Produce: 2 large oranges (for zest and juice)
• Dairy: Whole milk, heavy whipping cream, unsalted butter, 6 large eggs
• Pantry: Granulated sugar, powdered sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, cornstarch, fine salt, vanilla extract, neutral oil (canola or vegetable), dark chocolate bar (about 70% cocoa), coffee or instant coffee (optional), orange liqueur (optional)

Full Ingredients

Chocolate Cake Layer

• 1 cup (200 g) granulated sugar
• 1 cup (125 g) all-purpose flour
• 1/3 cup (35 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/3 cup (80 ml) neutral oil (such as canola or vegetable oil)
• 1 tsp pure vanilla extract
• 1/2 cup (120 ml) hot coffee or hot water

Orange-Zested Custard

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 3 tbsp (24 g) cornstarch
• Pinch of fine salt
• 1 tbsp finely grated orange zest (from about 1 large orange)
• 2 tbsp (30 ml) freshly squeezed orange juice
• 1 tsp pure vanilla extract
• 2 tbsp (30 g) unsalted butter, cut into small pieces

Lightly Sweetened Whipped Cream

• 2 cups (480 ml) heavy whipping cream, very cold
• 1/4 cup (30 g) powdered sugar
• 1 tsp pure vanilla extract
• 1 tbsp orange liqueur, such as Cointreau (optional, for an adult version)

Assembly & Garnish

• All of the cooled chocolate cake, cut into 2–3 cm (1 in) cubes
• All of the chilled orange custard
• All of the whipped cream
• 2 oz (60 g) dark chocolate (about 70% cocoa), shaved or finely chopped
• Extra finely grated orange zest or thin strips of zest, for garnish

Step-by-Step Instructions

Step 1: Bake the chocolate cake base

Preheat your oven to 175°C / 350°F. Lightly grease a 23 × 33 cm (9 × 13 in) baking pan and line the bottom with parchment paper for easy removal (optional but helpful). In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until no streaks remain. Add the eggs, milk, oil, and vanilla. Whisk until the batter is smooth and well combined; it will be thick at this stage.

Carefully pour in the hot coffee or hot water and whisk again. The batter will become quite thin—that is exactly what you want for a moist, tender cake. Pour the batter into the prepared pan and tap it gently on the counter to release any large air bubbles.

Step 2: Bake and cool the cake

Place the pan on the center rack and bake for 20–25 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Check at 20 minutes, as ovens vary.

Let the cake cool in the pan on a wire rack for at least 20–30 minutes. For faster cooling, once it is warm but not hot, you can transfer the cake (parchment and all) to the rack. Cool completely before cutting; warm cake will crumble more and may steam the custard in the trifle.

Step 3: Prepare the orange-zested custard

While the cake bakes or cools, make the custard. In a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture is smooth and slightly paler. Set aside. In a medium saucepan, combine the milk and orange zest. Warm over medium heat until the milk is steaming and small bubbles form around the edges, but do not let it boil.

Slowly pour about one-third of the hot milk into the yolk mixture while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking as you go. Return the pan to medium heat and cook, whisking constantly, until the custard thickens and just begins to bubble, 3–5 minutes. It should be thick enough to coat the back of a spoon.

Step 4: Finish and chill the custard

Once thickened, remove the pan from the heat. Immediately whisk in the orange juice, vanilla extract, and butter pieces until the butter melts and the custard is glossy and smooth. Taste and add a pinch more zest if you want a stronger orange flavor.

Pour the hot custard through a fine-mesh sieve into a clean bowl to remove any tiny bits of cooked egg and excess zest. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator until completely cold and set, at least 1 hour. For faster chilling, spread the custard in a shallow dish.

Step 5: Whip the cream

When the custard is almost fully chilled and the cake is cool, make the whipped cream. In a large, chilled mixing bowl, combine the cold heavy cream, powdered sugar, vanilla, and orange liqueur (if using). Using a hand mixer or stand mixer with the whisk attachment, beat on medium speed until the cream thickens, then increase to medium-high and whip to soft-medium peaks. The cream should hold its shape but still look smooth and billowy, not grainy.

Be careful not to overwhip; if you go too far and the cream looks slightly grainy, you can gently fold in 1–2 tablespoons of additional liquid cream to smooth it out. Keep the whipped cream in the refrigerator until ready to assemble.

Step 6: Prep the cake and garnishes

Use a sharp knife to cut the cooled chocolate cake into 2–3 cm (about 1 in) cubes. The pieces do not need to be perfect; a little irregularity gives the trifle a rustic, appealing look. If there are particularly crusty edges, you can trim them off for a softer texture, but it is not essential.

For the chocolate garnish, use a vegetable peeler to shave curls off the side of the dark chocolate bar. Hold the bar over a plate or parchment-lined tray and peel away from you to create ribbons and shards. Alternatively, finely chop the chocolate with a sharp knife for a more speckled look. Grate or zest a little extra orange zest for a final garnish, if desired.

Step 7: Assemble the chocolate-orange trifle

Choose a large clear glass trifle bowl or a deep glass salad bowl so the layers are visible. Start with a layer of chocolate cake cubes, using about one-third of the cake. Arrange them in an even layer, gently pressing down to fill gaps but not compacting them too tightly.

Spoon about one-half of the orange custard over the cake layer and spread it into an even layer with the back of the spoon. Next, add about one-third of the whipped cream, dolloping it over the custard and smoothing gently. Sprinkle a generous handful of dark-chocolate shavings on top. Repeat the layers: cake, remaining custard, whipped cream, and chocolate shavings. Finish with a final layer of cake and a thick, fluffy layer of the remaining whipped cream on top. Reserve some chocolate shavings for the final garnish.

Step 8: Garnish, chill, and serve

Just before covering, scatter the remaining dark-chocolate shavings over the top layer of whipped cream. Add a little extra finely grated orange zest or a few thin strips of zest for a bright pop of color and to hint at the flavor inside.

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 24 hours before serving. This resting time allows the flavors to meld and the cake to absorb some of the custard for a luscious, spoonable texture. To serve, dip a large spoon straight down so each portion includes all the layers: cake, custard, cream, and chocolate.

Pro Tips

• Chill everything well: Cold custard and cold whipped cream make cleaner, more defined layers and prevent the trifle from becoming soupy.
• Use room-temperature ingredients for the cake: Eggs and milk at room temperature help the cake batter mix evenly and bake up more tender.
• Do not rush the custard: Cook it over medium heat while constantly whisking. If it boils hard, it can become grainy; gentle bubbles are enough.
• Layer thoughtfully: Keep the cake cubes toward the edges neat and press them lightly against the glass so the layers look attractive from the outside.
• Make it easier: In a pinch, you can substitute a store-bought chocolate sponge cake or brownies instead of baking from scratch.

Variations

• Extra-chocolate trifle: Stir 60 g (about 1/3 cup) of finely chopped dark chocolate into the hot custard until melted for a chocolate–orange custard layer, then keep the whipped cream plain.
• Orange liqueur soak: For an adults-only dessert, sprinkle the cake cubes with 2–3 tbsp of orange liqueur (or a mix of liqueur and orange juice) before layering.
• Individual trifles: Assemble the dessert in small glasses or jars for single servings. This is especially nice for parties and helps keep the layers tidy.

Storage & Make-Ahead

The assembled trifle keeps well, covered and refrigerated, for up to 2 days. The cake will soften more over time but still tastes delicious. For the best texture, assemble the trifle 4–24 hours before serving. You can make components ahead: bake the cake up to 2 days in advance (store tightly wrapped at room temperature), and make the custard up to 2 days ahead (refrigerate with plastic wrap pressed directly on the surface). Whip the cream and assemble the trifle on the day you plan to serve it. Leftover portions should be kept refrigerated and enjoyed within 2 days; the whipped cream may start to deflate after that.

Nutrition (per serving)

Approximate values for 1 of 10 servings: about 550 calories; 35 g fat (22 g saturated); 55 g carbohydrates; 3 g fiber; 38 g sugars; 7 g protein; 220 mg sodium. These numbers are estimates and will vary based on specific ingredients and portion sizes.