Orange Chocolate Trifle

Instructions

1. 1

   Preheat the oven to 180°C. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the butter, sugar, and eggs. Add the flour mixture to the wet ingredients and mix until just combined. Stir in the ginger and vanilla extract. Pour the batter into a 20cm springform tin and bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

2. 2

   In a large bowl, whip the heavy cream until stiff peaks form. Set aside. In a separate bowl, whisk together the orange juice, orange marmalade, and a pinch of salt. Stir in the orange zest. Add the whipped cream to the orange mixture and mix until well combined.

3. 3

   In a small saucepan, melt the dark chocolate over low heat, stirring occasionally. Remove from heat and stir in the unsalted butter until smooth. Add the melted chocolate mixture to the whipped cream mixture and mix until well combined.

4. 4

   Cut the cooled bread into 2.5cm cubes and place half of the bread cubes in the bottom of a large serving dish. Drizzle with half of the orange mixture and sprinkle with half of the dark chocolate mixture. Repeat the layers, starting with the bread cubes, then the orange mixture, and finally the dark chocolate mixture.

5. 5

   Cover the trifle and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Slice and serve.

6. 6

   To make the whipped cream topping, whip the heavy cream until stiff peaks form. Add a pinch of salt and a drizzle of orange marmalade to the whipped cream and mix until well combined.

7. 7

   Spoon the whipped cream topping over the trifle and sprinkle with orange zest.

8. 8

   Chill the trifle in the refrigerator for an additional 30 minutes to allow the flavors to meld.