I will do anything for the love of cake! Call me crazy but I had a cake in my purse. Yes, a cake inside my purse, and not just an ordinary cake. A cake with smooth and creamy vanilla, chocolate and caramel mousseline cream and fresh fruits. In my purse, and they stayed intact, unharmed and still beautifully pack after tumbling and moving inside my purse. How so? All because of my new obsession on the go cake dessert, in mason jar!
I am head over heels in love with them. I’m blaming it on the hot weather again, sorry Summer but you are my fall guy again, but in a good way. Summer is one of the most awaited season in Vancouver. We don’t get much snow in Vancouver, instead we get out share of rain. Dot be scared, it’s not the kind of rain that falls heavily and creates flooding. At least not like what we have in the Philippines. We only have 3 months of summer, you know the full sunny bright days, so I make sure to enjoy the most of the summer time.
Part of enjoying it is going out for a bike ride, or a walk on a weekend and finding a nice spot to spread my blanket, where I can read my book and enjoy my on the go dessert, like this one. This on the go Chocolate Trifle is amazing, not to mention they look so cute and neatly packaged. I love the idea of being able to carry dessert in my purse, not just granola bars but real cake dessert like this. They are perfectly portioned too, so I don’t worry of eating too much, although sometimes I don’t mind doing that.
This Chocolate Trifle in mason jar are just as good as making the trifle in bigger bowl like my Boston Cream Trifle. You can do that as well, if you want to serve it at home. I have done that quite a few times, it is so good that I cannot bring myself to just leave it a home. So I decided to take it with me, in my purse. Let me show you how easy it is. Let’s get started!
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (60 ml) water
- 1/4 cup + 3 tbsp granulated white sugar
- 1/4 cup (60 ml) flavorless oil
- 1 eggs
- 3/4 tsp (3.75ml) vanilla
- ¼ cup + 3 tbsp cup (90g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- Click Mousseline Cream for the recipe
- Banana – sliced
- Click Chocolate Ganache for the recipe
Note: For larger batch, simply double the measurements. Double batch will yield 12 medium size muffin, or one 8-inch round cake or a you can make a Boston Cream Trifle which is a big batch recipe.
Other Chocolate Cake Options:
- Chocolate Cake with Chocolate Ganache – You can make this and use the leftover to make the trifle, or just make the base cake and use that for the trifle.
- One Bowl Chocolate Cake, No Egg and No Butter – For larger batch, you can use this chocolate cake recipe, especially if you do not want to use egg or butter in the cake. Use less custard or chocolate ganache when you arrange the trifle as this cake is already moist as it is.
- One Bowl, Eggless and Butterless Orange Chocolate Cake – For a large orange flavored trifle, you can use this cake recipe. Use less custard or chocolate ganache when you arrange the trifle as this cake is already moist as it is.
- Preheat oven to 350F/(175C).
- In a large bowl combine the cocoa powder with the hot water and whisk up with a wire whisk until smooth. The hot water will bring out the best flavor of cocoa powder.
- Then add the sugar, vegetable oil, eggs and vanilla and whisk until smooth. Set Aside.
- In a smaller bowl, whisk together dry ingredients: flour, salt and baking powder.
- Combine the dry ingredients to the wet ingredients, slowly whisking until combined.
- Spray with oil a 6-cup muffin tin and fill each well 3/4 way full. There is no need for cup cake liners as you will cut the cupcakes into cubes. Bake for 20-22 minutes until a toothpick comes out clean. Alternatively, you can also use a 6-inch pan or square pan.
- Cut cake into small cubes.
- Pour Mousseline Cream as the base layer for each mason jar. I used a combination of small and big mason jar and 3 variations of mousseline cream.
- Scatter cubed cakes.
- Scatter sliced banana.
- Spread Mousseline Cream or Chocolate Ganache or combination of both.
- Repeat steps 2 – 5 until the bowl is full. You can change the order of how you layer it as well as to what variation of cream you want to use.
- Chill for few hours, much better if overnight so that the cake will time to absorb the Mousseline Cream and Chocolate Ganache.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community on board for on the go dessert!♥