Black Forest Trifle
This black forest trifle has all the components of a black forest cake - moist chocolate sponge, smooth chocolate pudding, tart and sweet cherry pie filling and light and fluffy whipped cream. All completely homemade!
Servings 12 servings
Calories 590 kcal
Chocolate Cake 1 ¾ cups all purpose flour 1 ½ cups sugar ½ cup unsweetened cocoa powder ¼ cup dark unsweetened cocoa powder 2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt ¾ cup buttermilk ½ cup sour cream ½ vegetable oil 2 large eggs 1 teaspoon vanilla extract ½ cup coffee Chocolate Pudding 2 tablespoon corn starch ½ cup sugar ¼ cup cocoa powder 2 cups whole milk 1 pinch salt 5 ounces semi sweet chocolate chopped ⅓ cup butter 1 teaspoon vanilla Cherry Pie Filling ⅔ cup sugar 4 tablespoon corn starch 2 tablespoon lemon juice 1 pinch salt 5 cups cherries ½ teaspoon kirsch liquor Whipping Cream 2 cups heavy cream cold ⅔ cup confectioners sugar 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter and line two 7-inch round cake pans.
In a medium bowl whisk flour, sugar, cocoa powders, baking soda, baking powder, and salt until combined.
In a medium bowl combine buttermilk, sour cream, vegetable oil, eggs, and vanilla.
Slowly add flour mixture into the wet mixture and stir until just combined. Add in the coffee and stir until incorporated.
Pour batter into prepared pans and bake for 25-28 mins, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 mins and then turn out onto a wire rack to cool completely.
In a medium saucepan over medium heat, combine corn starch, sugar, cocoa powder, salt, and milk. Whisk until mixture has thickened and coats the back of a spoon.
Take saucepan off of heat and immediately add in chocolate, butter, and vanilla. Whisk until smooth.
Pour the pudding through a fine mesh sieve into a fresh bowl. Cover the surface of the pudding with plastic wrap and store in the refrigerator until needed.
Cherry Pie Filling
In a large saucepan, combine the sugar, corn starch, lemon juice, and salt. Mix until cornstarch has dissolved, then add cherries. The cherries will slowly release their juices.
Bring to a boil and stir constantly until thickened. Remove from heat and add in kirsch. Stir to combine and set aside.
In a medium bowl with an electric mixer, whisk heavy cream, confectioners sugar, and vanilla extract, until stiff peaks. Set aside.
Cut cake layers into 1-2-inch cubes. Place half of the cake cubes into the bottom of a trifle bowl.
Place half of the chocolate pudding over the cake layer. Follow with half the cherry pie filling and half of whipped cream.
Place the rest of the cake cubes on top of the whipped cream. Place the rest of the chocolate pudding over the cake and follow with the rest of the cherry pie filling.
Decorate the top with whipped cream, whole cherries, and shaved chocolate.
Serving: 12 g | Calories: 590 kcal | Carbohydrates: 95 g | Protein: 9 g | Fat: 25 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 95 mg | Sodium: 496 mg | Potassium: 475 mg | Fiber: 5 g | Sugar: 61 g | Vitamin A: 838 IU | Vitamin C: 5 mg | Calcium: 161 mg | Iron: 3 mg