Chocolate Marble Raspberry Trifle Cake

Ferro KryskoCake

Mirage Chocolate Marble Raspberry Trifle Cake

Prepared with a marble pound cake, easy chocolate filling, whipped cream and fresh raspberries, this show-stopping holiday trifle is the perfect sweet finish for Christmas dinner. Makes a beautiful, and edible, holiday dinner centrepiece.

Prep Time: 1 hour
Bake Time: 1 hour
Total Time: 2 hours (+6 1/2 hours standing time)
Serves: 12


For the cake
  • 2/3 cup (150 mL) Mirage Margarine, at room temperature and divided
  • 1/3 cup (75 mL) cocoa powder
  • 2 tbsp (30 mL) brown sugar
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) baking soda
  • 1 cup (250 mL) granulated sugar
  • 2 eggs, at room temperature
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) sour cream, at room temperature
  • 3 1/2 cups (875 mL) raspberries, divided
  • 1/3 cup (75 mL) raspberry jam
  • 2 tbsp (30 mL) orange juice
  • 2 cups (500 mL) prepared chocolate pudding
  • 1/2 cup (125 mL) sour cream
  • 2 cups (500 mL) 35% whipping cream
  • 1/2 cup (125 mL) icing sugar
  • 1 tsp (5 mL) vanilla extract
  • 1 bar (100 g) dark chocolate, shaved


  1. Preheat oven to 350°F (180°C). Grease and flour 9- x 5-inch (23 x 12.5 cm) loaf pan; set aside.
  2. In small microwavable bowl, microwave 2 tbsp (30 mL) margarine until melted. Stir in cocoa powder and brown sugar; set aside. In separate bowl, whisk together flour, baking powder, salt and baking soda; set aside.
  3. Using electric mixer, beat together remaining margarine and granulated sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla. With mixer on low, beat in flour mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream (do not overmix).
  4. Transfer half of the batter into separate bowl; stir in cocoa mixture. Using 2 spoons, alternate large dollops of vanilla and chocolate batters into prepared loaf pan. Swirl together using skewer or tip of a knife.
  5. Bake for 50 to 60 minutesor until tester comes out clean when inserted into centre of cake. Let stand in pan on rack for 2 hours; turn out directly onto rack and let cool completely. Cut into 1-inch (2.5 cm) cubes; set aside.
  1. In large bowl, toss together 3 cups (750 mL) raspberries, jam and orange juice; set aside. Stir together pudding and sour cream; set aside. Beat cream until stiff peaks start to form; beat in icing sugar and vanilla.
  2. In 10-cup (2.5 L) trifle dish, layer one-third of the pudding mixture, 1/4 cup (60 mL) of the shaved chocolate, one-third of the cake cubes, one-third of the raspberry mixture and one-third of the whipped cream. Repeat layers twice. Refrigerate for at least 4 hours or up to overnight.
  3. Garnish with remaining raspberries and shaved chocolate just before serving.

Tip: Spike cake cubes with a drizzle of rum, brandy, bourbon, raspberry or chocolate liqueur if desired.