Description
This Black Forest Trifle is a decadent layered dessert featuring moist chocolate cake, a luscious cherry compote, stabilized whipped cream, and mini chocolate chips. It’s perfect for special occasions and can be prepared ahead of time to allow the flavors to meld beautifully.
Ingredients
Scale
Chocolate Cake and Toppings
- 1 chocolate cake mix, baked according to box directions for 9x13 pan
- 1 1/2 cups mini semi-sweet chocolate chips
Cherry Compote
- 4 cups dark, sweet, pitted cherries (fresh or frozen)
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Stabilized Whipped Cream
- 8 teaspoons cold water
- 2 teaspoons unflavored gelatin
- 2 cups heavy whipping cream
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cake: Score the baked chocolate cake into small cubes and set aside for layering.
- Make Cherry Compote: In a medium saucepan, add cherries. In a small bowl, whisk together water, cornstarch, and lemon juice to create a slurry. Pour the slurry over the cherries, then heat the mixture over medium heat. Add sugar and stir to combine. Bring to a low boil, cooking and stirring often until cherries soften and burst. Optionally, mash gently to break up fruit. Stir in almond and vanilla extracts, then remove from heat and allow to cool completely.
- Prepare Gelatin Mixture: In a small saucepan, add cold water and sprinkle gelatin on top. Let it sit until thickened (a few minutes). Heat over low heat, stirring constantly until gelatin dissolves completely (3-5 minutes). Remove from heat and let cool slightly but do not let it set.
- Whip Cream: In a stand mixer or with a hand mixer, beat heavy whipping cream and confectioners sugar until soft peaks form. Reduce speed and slowly drizzle in the warm gelatin mixture. Add vanilla extract. Increase speed and continue beating until stiff peaks form.
- Assemble Trifle: In a large glass bowl or individual trifle cups, layer cubed chocolate cake, cherry compote, stabilized whipped cream, and mini chocolate chips. Repeat layers, finishing with a layer of chocolate chips on top. Press down gently on the cake layer if needed to create space for more layers.
- Chill: Refrigerate the assembled trifle for at least 2 hours, but best if chilled for up to 24 hours to allow flavors to meld before serving.
Notes
- Stabilizing whipped cream with gelatin helps it maintain its texture longer without affecting flavor.
- Alternative stabilizers include cream cheese or instant pudding mix, but gelatin is preferred for purity of taste.
- Cherries can be fresh or frozen; if frozen, thaw and drain excess liquid if needed.
- Make sure gelatin mixture is warm but not hot when adding to whipped cream to avoid curdling.
- Trifle can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
