Place the chocolate, maple syrup and and two tablespoons of coconut oil over a double boiler and melt the chocolate over gentle heat. When the chocolate is melted, add the Coconut Cream. Stir the mixture until well combined. Pour into the bottom of your trifle dish. Cool completely and cover with cling film.

Preheat oven to 180 °C & line the bottom of an 18 cm round baking tin with baking paper. Mix the flour, corn starch (Maizena), sugar, cocoa, baking powder and salt in a mixing bowl. Add oil and sparkling water & mix with a whisk to combine, add the baking soda and apple cider vinegar last. Fill the batter into the baking tin and bake for about 25 minutes, or until a toothpick comes out clean. Allow to cool completely then cut into small blocks.

Place sugar and water in a small pan and stir for 3 minutes over medium heat. Remove from the heat, let cool slightly and then add the liqueur. Sprinkle the syrup over your cake.

Drain the liquid from the pitted black cherries. Add to a medium sized pot. Stir in the corn flour & heat over medium heat until it thickens then add the (tinned) cherries & stir in the cherry liqueur. Remove from heat & let this mixture cool down.

Whip the Orley Whip until it is completely stiff.

Check that your trifle bowl is clean & without any finger marks before starting. Also clean up any drops or splatters after adding a new layer. Aim for as neat layers as possible!

Start with the chocolate mousse layer at the bottom – it will need a couple of hours to set. Now add a cream layer. Top with cherry compote. Next add some chocolate cake blocks. Add another layer of cherry compote, then cream & end off with loads of fresh cherries.

Grate more dark chocolate & sprinkle liberally over the trifle before serving.