The ultimate Nutella Trifle - Layers of hazelnut liqueur-soaked chocolate-hazelnut sponge drizzled with gooey Nutella and crunchy roasted hazelnuts, all topped with sumptuous vanilla custard and lightly whipped Nutella Cream.
1x 8 inchchocolate hazelnut sponge cakeor alternative plain chocolate sponge (gluten free as required)
5 to 6tbsphazelnut liqueur (Fratello/Frangelico)approx - depending on how boozy you want it – or substitute with hazelnut syrup, slightly watered down for children
3tbsptoasted chopped hazelnutsapprox
5 to 6tbspNutellaor alternative chocolate hazelnut spread
750mlvanilla custard approx weight - fresh (shop-bought or home made) - Likely to need less if making single layer trifle(s).
Nutella Whipped Cream
500ml/gdouble cream heavy cream (approx)
1½tbspNutellaor alternative chocolate hazelnut spread
1½tbspchopped/grated/shards dark chocolate
1tbsptoasted chopped hazelnuts
Cut the chocolate sponge into smallish chunks and place randomly as a layer in the bottom of your chosen serving dish(es). Allow room for an additional trifle-cake layer (or work to proportions for a single layer as you choose/dependent on the size of the serving dish(es)).
Drizzle hazelnut liqueur (or slightly watered-syrup) to taste over the chocolate sponge and allow to soak in.
Warm the Nutella/chocolate hazelnut spread in a glass bowl in the microwave or over a bowl of boiling water until liquid enough to drizzle.
Drizzle the spread over the cake layer randomly (remembering to save half for a second layer if you are adding one).
Sprinkle chopped hazelnuts over the sponge.
If adding a second cake layer, spread half the custard over the first layer of cake and then repeat the layering process of cake, liqueur, Nutella and nuts (leaving room for a further layer of custard and cream).
Spoon the (remaining) custard over the top, evenly.
Whip the double cream with the additional Nutella/spread until you have soft, lightly whipped peaks.
Gently spoon the cream over the custard.
Decorate with a sprinkling of toasted hazelnuts and grated/chopped/shards of dark chocolate.
Store in the fridge until ready to eat.
If making this recipe with alcohol, it is only suitable for adults. * Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Recipe for Gluten Free Chocolate Hazelnut Cake can be found in the same blog post as attached to this recipe (LINK)If you prefer not to make your own chocolate cake, simply use bought plain chocolate sponge.