Description
Delight in this elegant Black Forest Trifle featuring layers of rich chocolate cake, luscious cherry pie filling, smooth chocolate pudding, and fluffy whipped cream. Perfect for a festive dessert, this trifle combines classic flavors in a beautifully presented dish that’s easy to assemble and sure to impress.
Ingredients
Scale
Cake
- One 9×13 chocolate cake or brownie baked according to package or homemade recipe directions
Cherry Filling
- 30 ounces cherry pie filling (approximately 2 cups), store bought or homemade
Liquor
- 4 ounces kirsch or cherry brandy, any cherry liqueur or amaretto, or cherry juice for non-alcoholic version
Pudding
- 2 boxes chocolate pudding (90 grams each), prepared according to directions or homemade version
Whipped Cream
- 1 ½ cups cold heavy whipping cream or double cream
- 2-4 tablespoons (15-30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Garnishing
- Fresh cherries
- Shaved chocolate
- Chocolate sprinkles
- Icing sugar or cocoa powder for dusting
Instructions
- Prepare the Cake: Bake the chocolate cake according to the package instructions or your homemade recipe. Once baked, allow it to cool completely, then cut into 1-inch cubes.
- Prepare the Pudding: Make the chocolate pudding by following the package directions or your homemade recipe. Let it cool completely before assembling.
- Make the Whipped Cream: In a large mixing bowl or stand mixer fitted with a whisk attachment, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase to medium-high once the mixture begins to thicken, whipping until stiff peaks form.
- Assemble the Trifle: Place half of the cubed cake into the bottom of a 9-inch medium trifle bowl and gently press down. Drizzle with half of the kirsch or cherry juice. Layer half of the pudding over the cake, then half of the cherry pie filling, followed by half of the whipped cream.
- Repeat Layers: Repeat the layers with the remaining cake cubes, kirsch or cherry juice, pudding, cherries, and whipped cream, ending with the whipped cream layer on top.
- Chill and Garnish: Cover the assembled trifle and refrigerate for 1 to 4 hours, or preferably overnight, to allow flavors to meld. Before serving, garnish with fresh cherries, shaved chocolate, chocolate sprinkles, and a dusting of icing sugar or cocoa powder as desired. Serve chilled.
Notes
- Use cherry juice instead of kirsch or brandy for a non-alcoholic version.
- To save time, use store-bought chocolate cake or brownie instead of baking from scratch.
- For lighter whipped cream, use whipped topping as a substitute.
- Make pudding and cake a day ahead to allow easier assembly and better flavor infusion.
- Garnish creatively with different types of chocolate or fresh mint leaves for added visual appeal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
