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Chocolate Strawberry Trifles
unsweetened cocoa powder
fresh California strawberries
Preheat the oven to 325°F.
Place water in a small saucepan and place over medium heat. Bring to a boil, then remove from heat.
Stir in cocoa powder, whisking with a hand whisk constantly until the cocoa is well combined and smooth. Set aside.
Sift together the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl.
Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl.
Add the wet ingredients to the dry while mixer is on medium. Mix until combined.
Add the chocolate and mix until combined.
Pour the batter evenly into a 9x9 baking pan or a sheet cake pan.
Bake for 20-25 minutes until the cake is firm and no longer jiggly in the center.
While the cake is baking, make the homemade whipped cream. Using an electric mixer fitted with the whisk attachment, add 2 cups heavy cream and 3 tablespoons confectioners’ sugar.
Whip on medium speed until the cream thickens. About 5 minutes.
Once the chocolate cake is baked, take it out of the oven and let it cool completely.
Cut the chocolate cake into small squares, about 1” each.
In mini trifle dishes, layer the whipped cream, chocolate cake squares and sliced strawberries. You will use about ½ cup whipped cream, 6-8 chocolate cake squares and 3 strawberries sliced per trifle.
You can assemble these trifles in a mason jar or any other cup if you don’t have trifle dishes
Chocolate Strawberry Trifles | https://www.californiastrawberries.com/chocolate-strawberry-trifles/