Today, I'm excited to share a new concoction from my favorite cake baker and frequent guest blogger, Erin Lippitz.
Erin was recently talking about how she had extra cupcakes and cake pieces after baking a wedding cake for some friends. She also had extra ingredients for a whipped ganache that calls for Biscoff spread.
The solution? Cake-and-Ganache Trifle. I mean, really, even the name makes my mouth water. It can also be assembled in a variety of ways, which means you could delight the guests at your next party and have a build-your-own-trifle bar. Plus, it tasted awesome.
By the way, you may have seen Erin's name in the news lately - she will soon become the new executive director of the Champaign Center Partnership. Even though she won't be working at The News-Gazette anymore, I hope to still feature her cake and other baked recipes on my blog from time to time.
1 pint whipping cream, whipped into cream (you can sweeten it with two tablespoons granulated or powdered sugar as you whip it, but considering the sugar content of the rest of the ingredients, you don't really need to)
1 batch whipped ganache (recipe below)
about 3 cups leftover cake, or as much as you prefer, broken up. Erin's leftover cake was from her tried and true white cake recipe.
1 pint fresh raspberries
Assemble these ingredients in layers in either a large goblet or wine glass for personal-sized trifles. Or, you could combine them in the layers of your choosing in a large trifle bowl.
4.5 ounces bittersweet chocolate, chopped
4.5 ounces milk chocolate, chopped
one 14-ounce jar Biscoff spread (or you can substitute Nutella - Erin did for our wedding cake and it was just as delicious as it sounds.)
1 2/3 cups heavy cream, cold
Melt chocolates together over a double-boiler. Take off heat and whisk in the Biscoff spread. Whip your cream using a mixer and then carefully fold in to chocolate mix. Chill well before using.