1 cup regular or decaffeinated coffee, room temperature
For the cherry filling:
⅔ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon almond extract
1 pinch of kosher salt
5 cups fresh or frozen pitted sweet cherries
For the chocolate pudding:
3 cups whole milk
4 ounces dark unsweetened chocolate, chopped
¾ cup granulated sugar
¼ cup cornstarch
¼ cup cocoa powder
1 tablespoon instant espresso powder (optional)
¼ teaspoon kosher salt
4 egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
For the plain whipped cream:
1 cup 35% cream
For the mocha whipped cream:
1½ cups 35% cream
¼ cup granulated sugar
1 teaspoon instant espresso powder (optional)
¼ cup cocoa powder
To serve:
regular whipped cream
chocolate shavings
fresh cherries, if available
fresh mint
Takes ,
serves 8-12.
Instructions
To make the chocolate cake: Preheat oven to 350°F with the rack in the middle position. Grease and flour a 9 x 13-inch baking pan or line it with parchment paper.
Add the dry ingredients in the order listed to a large bowl. Whisk them together after the addition of the cocoa powder. Then add the wet ingredients in the order listed. Whisk or stir everything together to thoroughly combine.
Pour batter into pan. Tap pan two or three times on work surface to eliminate air bubbles.
Transfer to oven and bake for 40 minutes, rotating the pan at the 20-minute mark. Bake until a cake tester comes away clean. Cool cake completely then cover until use.
To make the cherry filling: Combine sugar, cornstarch, lemon juice, salt and almond extract in a large saucepan.
Mix until cornstarch has dissolved, then add cherries. Bring to a boil over moderate heat, stirring as the filling thickens.
Remove from heat. Cover with plastic wrap, tight to the surface. Cool completely then refrigerate.
To make the chocolate pudding: Place milk and chocolate in a medium saucepan. Heat over moderate temperature, stirring occasionally until chocolate is melted.
In a separate saucepan, stir sugar together with cornstarch, cocoa powder, espresso powder (if using) and salt. Add the chocolate-milk mixture slowly and thoroughly combine. Add egg yolks, stirring continuously to combine.
Place pot on stovetop over moderate heat and stir continuously for 8 minutes until mixture thickens. Once thickened, reduce heat to low and cook gently, stirring continuously for two minutes more. Remove from heat and add butter and vanilla, stirring until butter melts.
Place plastic wrap directly on to surface and let filling cool completely. Refrigerate until use.
To make the plain whipped cream: Add 35% cream to a large liquid measure or stainless steel bowl. Whip on moderate until it becomes light and billowy. Set aside.
To make the mocha whipped cream: Place sugar, cocoa powder and espresso powder, if using, in a large liquid measure or stainless steel bowl. Add heavy cream, stirring to dissolve. Whip on low to blend, then increase speed to moderate and mix until it becomes a light, billowy whipped cream.
To assemble the trifle:
Cut cake into 1-inch cubes. Place a layer of the cake cubes into the bottom of a trifle bowl.
Add a few heaping spoonfuls of cherry filling over the layer of cake cubes. Then add spoonfuls of the chocolate pudding, spreading to an even layer, followed by a few dollops of the mocha whipped cream, spreading in the same fashion.
Repeat layers. NOTE: Reserve a half-layer of cake cubes, some mocha whipped cream plus a cherry and some of its liquid for the garnish.
Spread the final layer of pudding to the top of the trifle. Add a few cubes of the cake in a ring around the edge. Add the remaining mocha whipped cream in the centre. Sprinkle the chocolate curls over the mocha whipped cream.
Add a generous dollop of plain whipped cream at the centre. Decorate with a sprinkle of chocolate shavings, a reserved cherry or fresh cherries, a drizzle of the cherry filling and a sprig of fresh mint.
Serve by spooning trifle into cups or bowls. Store leftovers in an airtight container in the fridge for up to 3 days.
Black Forest Trifle
Ingredients
For the chocolate cake:
2 cups unbleached all-purpose flour
2 cups granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup cocoa powder
1 cup vegetable oil
1 cup homogenized milk
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup regular or decaffeinated coffee, room temperature
For the cherry filling:
⅔ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon almond extract
1 pinch of kosher salt
5 cups fresh or frozen pitted sweet cherries
For the chocolate pudding:
3 cups whole milk
4 ounces dark unsweetened chocolate, chopped
¾ cup granulated sugar
¼ cup cornstarch
¼ cup cocoa powder
1 tablespoon instant espresso powder (optional)
¼ teaspoon kosher salt
4 egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
For the plain whipped cream:
1 cup 35% cream
For the mocha whipped cream:
1½ cups 35% cream
¼ cup granulated sugar
1 teaspoon instant espresso powder (optional)
¼ cup cocoa powder
To serve:
regular whipped cream
chocolate shavings
fresh cherries, if available
fresh mint
Directions
To make the chocolate cake: Preheat oven to 350°F with the rack in the middle position. Grease and flour a 9 x 13-inch baking pan or line it with parchment paper.
Add the dry ingredients in the order listed to a large bowl. Whisk them together after the addition of the cocoa powder. Then add the wet ingredients in the order listed. Whisk or stir everything together to thoroughly combine.
Pour batter into pan. Tap pan two or three times on work surface to eliminate air bubbles.
Transfer to oven and bake for 40 minutes, rotating the pan at the 20-minute mark. Bake until a cake tester comes away clean. Cool cake completely then cover until use.
To make the cherry filling: Combine sugar, cornstarch, lemon juice, salt and almond extract in a large saucepan.
Mix until cornstarch has dissolved, then add cherries. Bring to a boil over moderate heat, stirring as the filling thickens.
Remove from heat. Cover with plastic wrap, tight to the surface. Cool completely then refrigerate.
To make the chocolate pudding: Place milk and chocolate in a medium saucepan. Heat over moderate temperature, stirring occasionally until chocolate is melted.
In a separate saucepan, stir sugar together with cornstarch, cocoa powder, espresso powder (if using) and salt. Add the chocolate-milk mixture slowly and thoroughly combine. Add egg yolks, stirring continuously to combine.
Place pot on stovetop over moderate heat and stir continuously for 8 minutes until mixture thickens. Once thickened, reduce heat to low and cook gently, stirring continuously for two minutes more. Remove from heat and add butter and vanilla, stirring until butter melts.
Place plastic wrap directly on to surface and let filling cool completely. Refrigerate until use.
To make the plain whipped cream: Add 35% cream to a large liquid measure or stainless steel bowl. Whip on moderate until it becomes light and billowy. Set aside.
To make the mocha whipped cream: Place sugar, cocoa powder and espresso powder, if using, in a large liquid measure or stainless steel bowl. Add heavy cream, stirring to dissolve. Whip on low to blend, then increase speed to moderate and mix until it becomes a light, billowy whipped cream.
To assemble the trifle:
Cut cake into 1-inch cubes. Place a layer of the cake cubes into the bottom of a trifle bowl.
Add a few heaping spoonfuls of cherry filling over the layer of cake cubes. Then add spoonfuls of the chocolate pudding, spreading to an even layer, followed by a few dollops of the mocha whipped cream, spreading in the same fashion.
Repeat layers. NOTE: Reserve a half-layer of cake cubes, some mocha whipped cream plus a cherry and some of its liquid for the garnish.
Spread the final layer of pudding to the top of the trifle. Add a few cubes of the cake in a ring around the edge. Add the remaining mocha whipped cream in the centre. Sprinkle the chocolate curls over the mocha whipped cream.
Add a generous dollop of plain whipped cream at the centre. Decorate with a sprinkle of chocolate shavings, a reserved cherry or fresh cherries, a drizzle of the cherry filling and a sprig of fresh mint.
Serve by spooning trifle into cups or bowls. Store leftovers in an airtight container in the fridge for up to 3 days.
Black Forest Trifle
4.8 / 5. 5
Our decadent chocolate slab cake layered with a homemade chocolate pudding, cherry filling and two types of whipped cream…
This BLACK FOREST TRIFLE delivers festive flavours with every bite!
Think of this decadent holiday dessert idea as the Black Forest cake we didn’t make. Hopefully, you’re viewing this post because you have fond memories of a tall slice of that legendary cake. Also known as a Black Forest gateau, the dessert features layers of moist chocolate sponge cake sandwiched between cherry filling and whipped cream. That got us thinking: how can we make the process even simpler, and is there a way we can make it taste better than a layer cake?
Answer, yes and YES!
Here’s why this BLACK FOREST TRIFLE recipe works:
Instead of making a layer cake, we’ll be making an easy-to-assemble, layered trifle.
There are 5 components: chocolate slab cake, chocolate pudding, cherry filling, whipped cream and mocha whipped cream.
We suggest making the cake, pudding and cherry filling a day or two before you intend to serve. You’ll be able to assemble and serve day-of in under 10 minutes.
Back to the BLACK FOREST TRIFLE. Here are a few tips:
INGREDIENTS
We created this trifle recipe based on the classic Black Forest torte. As mentioned above, the dessert is made of five components. Here’s the breakdown for making each:
CHOCOLATE CAKE
Traditionally, the chocolate sponge cake used in a torte or gateau is light in texture. As lovely as that sounds, we decided this dessert needed big chocolatey flavours without making the cake as dense as, say, chocolate brownies. In thinking through options, only one came to mind: our CHOCOLATE SLAB CAKE. You can click that link to view that cake post, but full details on making this quick, easy, delicious cake are also listed down below.
Part of the ease of preparation goes to the ingredients we use to make it. The cake is made with flour, granulated sugar, eggs, oil, milk, vanilla, lots of cocoa powder and brewed coffee – yes, the chocolate cake has a subtle mocha flavouring. Another easy thing about the cake component of the recipe: only one bowl and a whisk or spoon are needed to make it. Final “this cake is easy to make” moment: we pour the batter into a rectangular baking pan and bake the cake as one large slab. No fiddling with numerous pans or cutting layers.
The last detail about the chocolate cake is to make it a day or two before you intend to serve. Cover and refrigerate until you go to assemble. Prepping the cake for the trifle makes for light work; simply cut the slab into 1-inch square cubes. Imagine those cubes will soon be gathered to mimic the layers of chocolate cake. Nice!
FROZEN CHERRIES
We really wanted to make the cherry filling using fresh cherries. We drove to a number of stores, we called friends, we asked for favours. Then we remembered, if we couldn’t find fresh cherries in the cold weather months, then most probably neither would you. In the end, we found frozen pitted sweet cherries work perfectly. Instead of bottled or canned sour cherries, it is perfect to use them or fresh cherries for this recipe. Simply thaw the frozen cherries for about an hour before you make this portion of the recipe.
CHERRY FILLING
In thinking about the cherry filling for a Black Forest-style dessert, we stayed away from cherry pie filling and cherry compote. Instead, we focused on the goal of making this dessert all about the flavour. The cherry filling needs to boast big flavours too.
Making this filling is easier than you might think, and the ingredients needed are easy to source too. Sugar, cornstarch, lemon juice and a pinch of salt are usually always on hand. Then two important flavour enhancers: almond extract and cherries.
Adding almond flavouring to this cherry filling is this recipe’s game-changer; the flavours are off the charts. We wanted to keep this dessert kid-friendly, so we purposely didn’t use kirsch or amaretto liqueurs. Cooking up the filling requires no special technique or instructions. The only suggestion is to stay close to the stove and your saucepan, stirring the cherry filling often. It’ll thicken before you know it, just keep stirring.
Last point about the filling is to make it a day or two in advance. Then, as we did with the cake, simply wrap and refrigerate until use.
CHOCOLATE PUDDING
PLOT TWIST! Here’s where this dessert graduated from a cake to a trifle. Traditionally a trifle is made with cake, custard and whipped cream. It can also be made using fresh fruit as we did with this MIXED BERRY TRIFLE. For our BLACK FOREST TRIFLE, we needed a custard. Enter the chocolate pudding, the same pudding we used to fill this CHOCOLATE PUDDING PIE.
Just like the chocolate slab cake and cherry filling, you can make the chocolate pudding in advance too. Made with melted dark unsweetened chocolate, butter, egg yolks, milk, sugar, espresso and vanilla extract, we think it tastes like a creamy chocolate custard. Being able to make the cake, pudding and filling in advance makes assembling the trifle much easier.
WHIPPED CREAMS
Now, the whipped creams. So we know Black Forest cake has whipped cream between the layers. But since whipped cream acts as a binder between the layers of the trifle, we figured the whipped cream needed to taste chocolatey too. Oh, and then we added espresso powder!
Making the whipped creams happens moments before you assemble. By whipped creams (yes, plural), we mean the MOCHA WHIPPED CREAM and also a plain whipped cream. We suggest whipping the plain cup of 35% heavy whipping cream first, and reserving it to the side. Then in the same bowl, add the sugar, cocoa powder, espresso powder and a pinch of salt. Add the cream and whip. My goodness, this is so easy we didn’t even clean the beaters in between.
TRIFLE BOWL
If you can, try to recreate this recipe using a glass trifle bowl. We love how the clear glass showcases the layered effect of the dessert. The footed base of this trifle dish elevates it, giving it top marks for presentation. Let’s say you don’t have a trifle bowl, try using a large glass bowl, or something that allows the layers to be visible.
CHOCOLATE SHAVINGS AND MINT
Right before assembling this dessert, have the following at the ready: fresh mint, a dark chocolate bar and a vegetable peeler. Start by using the vegetable peeler to draw shavings from the side of the chocolate, reserve them to sprinkle on the top of the trifle. Pluck a sprig or two of mint – these along with some reserved cherries will be added to the very top of the trifle to complete the presentation.
ASSEMBLE
Assembling this BLACK FOREST TRIFLE is easy. Begin by dropping a layer of the cake cubes into the dish followed by spoonfuls of filling, then pudding. Then add the mocha whipped cream. Repeat layers.
For the top of the trifle, get creative. We did a circle of more cake cubes and then filled in the centre with the mocha whipped cream mixture. Then, the plain whipped topping is added for the texture of its soft peaks and contrast. Sprinkle some chocolate shavings on the whipped creams right before tucking a cherry for garnish and a sprig of mint into the centre.
This dessert is a showstopper and, in our experience, everyone always wants to dig right in. An attractively assembled and decorated trifle is often the highlight of a holiday or celebratory meal.
But as good as it looks in the dish, it’s perhaps the most forgiving dessert when you serve. Simply dig in with a large spoon adding a dollop or two of trifle onto dessert plates, cups or festive bowls. Having more chocolate shavings to sprinkle after every helping if another fun, festive touch.
Here’s a question we sometimes hear: “What do you do with trifle leftovers?” Well, don’t count on any leftovers from our scrumptious treat, LOL! But, on the off-chance there are some, gently transfer the trifle to a storage container and cover it with an airtight lid. It will keep in the refrigerator for up to 3 days.
THE SPICE IS RIGHT!
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WEEKEND ESSENTIALS: The whole shebang, 1 packet of everything! A packet of POULTRY & PORK RUB, BUTCHER’S BLEND, POTATO & VEGGIE SEASONING and a GARLICKY SUN-DRIED TOMATO DIP. Go HERE to order.
This dessert idea is so tasty, we suggest you PIN the recipe to a favourite trifle, dessert or holiday sweets board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
One last thing, and I’m adding this to the post almost as a final thought because we’ve all been there. Yes, of course you can make this dessert using a cake mix, two boxes of instant chocolate pudding mix and a can of cherry pie filling. Won’t taste nearly as good, but, I got your back! XO
Enjoy our show-stopping, scrumptious, sensational BLACK FOREST TRIFLE. Yum!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the chocolate cake:
2 cups unbleached all-purpose flour
2 cups granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup cocoa powder
1 cup vegetable oil
1 cup homogenized milk
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup regular or decaffeinated coffee, room temperature
For the cherry filling:
⅔ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon almond extract
1 pinch of kosher salt
5 cups fresh or frozen pitted sweet cherries
For the chocolate pudding:
3 cups whole milk
4 ounces dark unsweetened chocolate, chopped
¾ cup granulated sugar
¼ cup cornstarch
¼ cup cocoa powder
1 tablespoon instant espresso powder (optional)
¼ teaspoon kosher salt
4 egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
For the plain whipped cream:
1 cup 35% cream
For the mocha whipped cream:
1½ cups 35% cream
¼ cup granulated sugar
1 teaspoon instant espresso powder (optional)
¼ cup cocoa powder
To serve:
regular whipped cream
chocolate shavings
fresh cherries, if available
fresh mint
Directions
To make the chocolate cake: Preheat oven to 350°F with the rack in the middle position. Grease and flour a 9 x 13-inch baking pan or line it with parchment paper.
Add the dry ingredients in the order listed to a large bowl. Whisk them together after the addition of the cocoa powder. Then add the wet ingredients in the order listed. Whisk or stir everything together to thoroughly combine.
Pour batter into pan. Tap pan two or three times on work surface to eliminate air bubbles.
Transfer to oven and bake for 40 minutes, rotating the pan at the 20-minute mark. Bake until a cake tester comes away clean. Cool cake completely then cover until use.
To make the cherry filling: Combine sugar, cornstarch, lemon juice, salt and almond extract in a large saucepan.
Mix until cornstarch has dissolved, then add cherries. Bring to a boil over moderate heat, stirring as the filling thickens.
Remove from heat. Cover with plastic wrap, tight to the surface. Cool completely then refrigerate.
To make the chocolate pudding: Place milk and chocolate in a medium saucepan. Heat over moderate temperature, stirring occasionally until chocolate is melted.
In a separate saucepan, stir sugar together with cornstarch, cocoa powder, espresso powder (if using) and salt. Add the chocolate-milk mixture slowly and thoroughly combine. Add egg yolks, stirring continuously to combine.
Place pot on stovetop over moderate heat and stir continuously for 8 minutes until mixture thickens. Once thickened, reduce heat to low and cook gently, stirring continuously for two minutes more. Remove from heat and add butter and vanilla, stirring until butter melts.
Place plastic wrap directly on to surface and let filling cool completely. Refrigerate until use.
To make the plain whipped cream: Add 35% cream to a large liquid measure or stainless steel bowl. Whip on moderate until it becomes light and billowy. Set aside.
To make the mocha whipped cream: Place sugar, cocoa powder and espresso powder, if using, in a large liquid measure or stainless steel bowl. Add heavy cream, stirring to dissolve. Whip on low to blend, then increase speed to moderate and mix until it becomes a light, billowy whipped cream.
To assemble the trifle:
Cut cake into 1-inch cubes. Place a layer of the cake cubes into the bottom of a trifle bowl.
Add a few heaping spoonfuls of cherry filling over the layer of cake cubes. Then add spoonfuls of the chocolate pudding, spreading to an even layer, followed by a few dollops of the mocha whipped cream, spreading in the same fashion.
Repeat layers. NOTE: Reserve a half-layer of cake cubes, some mocha whipped cream plus a cherry and some of its liquid for the garnish.
Spread the final layer of pudding to the top of the trifle. Add a few cubes of the cake in a ring around the edge. Add the remaining mocha whipped cream in the centre. Sprinkle the chocolate curls over the mocha whipped cream.
Add a generous dollop of plain whipped cream at the centre. Decorate with a sprinkle of chocolate shavings, a reserved cherry or fresh cherries, a drizzle of the cherry filling and a sprig of fresh mint.
Serve by spooning trifle into cups or bowls. Store leftovers in an airtight container in the fridge for up to 3 days.
Until Cottage Season
