Chocolate Raspberry Trifle

I know this is a little late, but for Valentine's Day I wanted to show everyone how to make Chocolate Raspberry Trifle.

You'll need a few saucepans, two 8 inch round cake pans, and one eight inch round trifle dish.

The Cake:
2 eggs
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 cup milk
2 Tbsp butter

In a large bowl, beat the eggs with an electric mixer for 4 minutes. Add sugar and beat for another 4 minutes. Sift in flour and baking powder, and beat just until combined. In a small saucepan, heat the milk and the butter until the butter melts. Add the milk mixture to the bowl, and beat until combined.

Divide the batter evenly between two greased and floured 8 inch cake pans. Bake at 350F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for ten minutes, then remove the cakes from the pans.

The Custard:
3 eggs
3 cups milk
1/4 cup sugar
2 Tbsp cornstarch
dash of salt
1/2 cup semi-sweet chocolate chips

Combine eggs, milk, sugar, cornstarch and salt in a heavy saucepan. Cook and stir over medium heat until the mixture is just about to boil. Remove from heat and stir in chocolate chips.

The Raspberry Sauce:
1/2 cup raspberry jam
1 1/2 cups water
1/3 cup sugar
1 envelope Knox gelatin
1 12oz package of frozen raspberries

Combine raspberry jam, water, and sugar in a medium saucepan. Sprinkle Knox gelatin over the mixture and let dissolve for one minute. Heat and stir until steamy but not boiling. Remove from heat and add frozen raspberries.

If you want to CHEAT you can use raspberry jello instead of jam and Knox, but then your trifle will taste like artificial raspberry flavor.

So here is everything ready to assemble the trifle:
Tuck one of the cake layers into the bottom of the trifle dish:
Ladle about half of the raspberry sauce over the cake:
Then about half of the chocolate custard:
Then place the other cake layer on top of that:
And finish off with the rest of the raspberries and then the rest of the custard:
Cover the trifle with plastic wrap and refrigerate it overnight:
When you're ready to serve it, whip one cup of whipping cream with two tablespoons of sugar. Spread that over the top, and there's your masterpiece:
Tastes as sweet as Valentine's Day!