It’s no secret that one of the best things about birthdays is the cake – and you can’t go wrong with a Colin the Caterpillar one from Marks & Spencer.
The chocolate cake has been made by the brand for 30 years and as a celebration of the sweet treat, M&S have shared an epic Colin creation.
In a post on Instagram, the company’s food wizards have shown chocolate lovers how they can whip up a Colin the Caterpillar trifle – with chocolate custard, chocolate mousse, a white chocolate ganache and whipped cream.
They wrote: “Two words: Colin. Trifle. We’ve turned our Colin the Caterpillar cake into an EPIC chocolate trifle using the NEW Mini Colin Faces in honour of his 30th birthday celebrations (you’re welcome).”
So how do you go about making your own?
Well first you’ll want to nip down to your nearest Marks & Spencer store and pick up a few items.
Ingredients wise, you’ll need:
- Six slices of a Colin the Caterpillar cake (sliced roughly one inch thickness)
- 1 x 500g tub of chilled custard
- 300g of milk chocolate broken into small pieces
- 1 x 300ml tub of whipping cream
- 300g of white chocolate chunks
- Jazzie sprinkles
- A packet of mini Colin faces and to top it all off, the giant face from the Colin cake.
And here’s a look at the recipe’s method…
To assemble, start by arranging your cake slices in a deep glass trifle bowl, placing two on the bottom and four around the sides – so you can see the swirl.
The next step is to make chocolate custard, which you do by putting the custard and 100g of the milk chocolate into a pan over a low heat.
Stir gently until the chocolate has melted and remove from the heat, before setting aside to cool.
Following this comes the chocolate mousse, which is made by putting the remaining 200g of milk chocolate in the microwave to melt, stirring occasionally to avoid burning.
While this is melting, semi-whip 300ml of the cream until soft peaks form, then mix in the melted chocolate until fully incorporated. Pour evenly into the trifle bowl, over the slices and pop in the fridge to chill.
Now to whip up a white chocolate ganache.
Soften the white chocolate chunks by microwaving for one minute on a medium heat.
Heat 100ml of the whipping cream in a pan on a low heat until simmering. Immediately pour over the softened white chocolate then leave to stand for five minutes. Beat with a fork until the mixture is smooth and coming together.
Spread over the mousse in the trifle bowl and return to fridge to chill.
When the mousse has set, remove the trifle from the fridge and add the chocolate custard, leaving enough room to add cream on top.
To complete the decadent dessert, whip the remaining cream until fully whipped and spread over the custard layer, then decorate with sprinkles and the Colin faces.
Et Voilà – one Colin the Caterpillar trifle.
M&S also shared a top baking tip in their post, which was that if you cover the chocolate custard with cling film while it’s cooling, pressing it down onto the surface, this should prevent it from forming a skin.
Many people liked the post and commented that they wanted a Colin trifle immediately.
One said: “Just look at that! Yum.”
Another wrote: “OMG! THIS NEEDS TO BE MADE!!!”
A third added: “Now this looks like a trifle I would enjoy.”
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