It `tis but a trifling matter, though trifles are not to be trifled with!
Working in the kitchen fills the soul and the stomach, so it
s a pretty good skill set to work on. So thats what I like to do- bake, cook, and eat something that looks truly glamorous. Actually, I just hate baking. It involves precision, and I
m really random when Im trying to make stuff. It
s a great skill that comes in handy for my cooking, as Ill add new things and try stuff out on the fly and always leave with something wonderful. But baking? Too many times have I left the kitchen with hard cakes and soupy brownies. It
s very tiring, let me tell you! Its a good thing a trifle can always be used as plan B.
I love trifles. Whenever you screw up a little with a cake, whether by making it crumbly or a little extra crunchy, you can solve all your problems by layering some whipped cream and fruit in a cute glass and saying it was all done on purpose. Beyond the practical uses, though, they are just plain tasty.
So, here is my recipe for a trifle. And if you manage to bake the cake exactly to the directions and skip putting it in too wide a pan and baking it for too long (tasted more like chocolatey breadcrumbs than cake!) and your cake end up being, well, a cake, then have no fear! Cake tastes good baked properly in a trifle as well, and it means you don
t have to mess with icing or fondant or anything bothersome like that. See? It makes all bakers look good. Maybe youll become a trifle convert too!
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
1.) Preheat the oven to 350 degrees and lightly grease the bottom of a 9×13 baking pan.
4.) Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. 5.) Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
This cake has a texture similar to dense flourless-chocolate cake, but with less hassle. This cake recipe is from food.com, and a great gourmet flourless chocolate cake recipe (which is not really suitable for a trifle, but is tasty by itself) is at allrecipes.
- You`ll also want either fresh cherries, or a can of cherry pie filling. I don`t have an exact amount, but I guess about 16 oz.s would work.
- You`ll want a cake. Crispy, perfectly baked, or whatever. Unfrosted cupcakes would work too.
- Almond Fudge sauce.
- You can also top it with whipped cream! You can use a can of it, or make your own fresh. For a fun twist, you can replace the vanilla with almond extract so that it works better with your almond sauce!
You`ll want to cube or rip apart the cake you have. Layering cake, then cherries, then cake, fill up a nice glass cup. A tumbler or wine glass works beautifully. Then you top it with your whipped cream and drizzle the hot almond sauce on top. Pretty simple and straight forward, right?