Moist Chocolate Genoise used to be my favorite chocolate cake. It has since been replaced by Miette Tomboy. Nevertheless, I was looking forward to this trifle. What's not to love? Chocolate genoise + chambord infused sugar syrup + creme anglaise + fresh raspberries = yummyness (this is a new word I made up.) And just when you think it could not possibly get any better, add raspberry flavored whipped cream to it = heavenly yummyness.
This trifle - like the Saint Honore Trifle, feeds 16-20 people. I don't have that many people to feed, so naturally I want to halve the recipe. But there's still the question of what to use as a serving dish. When I made the Saint Honore Trifle, I baked the cake in a cupcake pan and used wine glasses. It worked pretty well. But we have since then broken almost all our wine glasses, except for one. So I went to Walmart over the weekend to get more wine glasses. I found a set of 4 goblets for $5. As I walked away from the aisle, I saw some small plates and stuff that caught my attention. I stopped to check them out, and then I saw these cute mini trifle dish for less than $2. SCORE! I grabbed two of them and abandoned the goblets.