Chocolate Cake Trifle

Ingredients

• 1 ready made chocolate pound cake, like Sara Lee (10 oz or 300 g)
• 6 mars bars (or milky way) (51 g (1.8oz) each bar)
• 1/2 cup heavy cream (whipping cream)
• 1 can nestle cream (or table cream, see post for info) (anything between 6 oz (170g) to 8 oz (225g) is fine!)
• 1 cup warm milk
• 1 tbsp cocoa powder
• handful chopped chocolate topping of your choice, I used digestive nibbles, flake would be great, kit kat bites, whoppers, etc.

Instructions

1. 1

   Slice the thawed pound cake (shouldn't take long to thaw at all on the kitchen counter) into 1/2inch thick slices, and place the slices in one layer of a pyrex serving dish. You can use anything from a 9x7 inch pan, to an 8x8 inch pan, a round pan, it will all be fine. Fill in any gaps in the cake layer with smaller cake slices.

2. 2

   Mix together the warm milk and cocoa powder, and spoon the chocolate milk over the cake slices evenly until each slice has been coated with a drizzle of milk. You may have some of the milk mixture left over.

3. 3

   Make the chocolate cream by melting the chocolate bars with the heavy cream, either in a double boiler or carefully in the microwave. Mix until smooth and combined, then add nestle table cream and mix until combined.

4. 4

   Pour chocolate cream evenly over the top of the cake slices, and decorate with chopped up chocolate of choice. Refrigerate for several hours or overnight- this is even better the next day!