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1 chocolate cake (mix or homemade), cubed
1/4 cup orange juice
4 cups (1 liter) whipping cream
8 oz semisweet chocolate, chopped
2 tsp espresso powder or instant coffee
3 tbsp custard powder (or 1 vanilla pudding, not instant)
3 tbsp sugar (don't use with pudding mix)
2 1/2 cups milk
Place custard powder (or pudding mix) in a medium saucepan with sugar (if using) and milk. Cook and stir over medium heat until boiling and thick. Remove from heat and add vanilla. Let cool.
Put cake in a large mixing bowl; fold in the orange juice and let soak.
To make the ganache, place chocolate in a medium bowl. Heat 1 1/2 cups of cream just to scalding (bubbles around the edge. Stir in espresso powder and pour over chocolate, letting it sit for 5 minutes before whisking until smooth.
Beat the remaining whipping cream until stiff and fold in 1 cup of the ganache.
Place 1/3 of the cake in the bottom of a trifle bowl or other clear glass serving dish. Cover with 1/3 of the cooled custard, drizzle with some of the remaining ganache, and cover with 1/3 chocolate whipped cream. Repeat layers with remaining quantities and drizzle with left over ganache. Make sure that some of each layer is visible on the sides of the bowl.
Chill for at least two hours before serving.
1/4 cup orange juice
4 cups (1 liter) whipping cream
8 oz semisweet chocolate, chopped
2 tsp espresso powder or instant coffee
3 tbsp custard powder (or 1 vanilla pudding, not instant)
3 tbsp sugar (don't use with pudding mix)
2 1/2 cups milk
Place custard powder (or pudding mix) in a medium saucepan with sugar (if using) and milk. Cook and stir over medium heat until boiling and thick. Remove from heat and add vanilla. Let cool.
Put cake in a large mixing bowl; fold in the orange juice and let soak.
To make the ganache, place chocolate in a medium bowl. Heat 1 1/2 cups of cream just to scalding (bubbles around the edge. Stir in espresso powder and pour over chocolate, letting it sit for 5 minutes before whisking until smooth.
Beat the remaining whipping cream until stiff and fold in 1 cup of the ganache.
Place 1/3 of the cake in the bottom of a trifle bowl or other clear glass serving dish. Cover with 1/3 of the cooled custard, drizzle with some of the remaining ganache, and cover with 1/3 chocolate whipped cream. Repeat layers with remaining quantities and drizzle with left over ganache. Make sure that some of each layer is visible on the sides of the bowl.
Chill for at least two hours before serving.
