This easy-to-put-together 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!
My Mom used to make this trifle, but with store bought cake mix, chocolate pudding and cherry pie filling. I decided to re-create the trifle and make all the components from scratch. I have to say I was very happy with the outcome! The result is a rich, light, fluffy, tart, and sweet dish all in one. It went very fast when I presented it as dessert to some friends and I received a ton of compliments!
You will want to start off with the cake. I used the exact same cake I used for my Ultimate Chocolate Cake. It is such an amazing light, but moist cake and works perfectly for this trifle.
Next, let's make the chocolate pudding. This chocolate pudding is so creamy and gets such an immense chocolate flavour from both cocoa powder and chocolate! Cocoa powder, corn starch, sugar, salt, and milk are heated in a saucepan over medium heat. You will know that it is ready when the mixture has thickened and it coats the back of a spoon.
You will then take the saucepan off the heat and immediately add the chocolate, butter, and vanilla. Whisk the pudding until it is all nice and smooth. Pour the pudding through a fine mesh sieve to make sure to get any last lumps out and then cover the surface with plastic wrap and store in the refrigerator until needed.
Cherry Pie Filling
This cherry pie filling is so amazingly tart and sweet! It's very easy to make and takes just sugar, cornstarch, lemon juice, salt, cherries and kirsch. Kirsch is a cherry liquor and enhances the natural cherry flavour. If you would not like to use it for whatever reason, you can just leave it out.
The pie filling will still taste amazing! Make sure to keep about 6 whole cherries for decorating the top of the trifle.
Lastly you will make the whipped cream and then assemble the whole trifle. This is a super easy dessert and is so flavourful. I hope it makes it's way to your table!
- 1¾ cups (220g) all purpose flour
- 1½ cups sugar
- ½ cup unsweetened cocoa powder
- ¼ cup dark unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup buttermilk
- ½ cup sour cream
- ½ vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coffee
- 2 tbsp corn starch
- ½ cup sugar
- ¼ cup cocoa powder
- 2 cups whole milk
- pinch of salt
- 5 ounces semi sweet chocolate, chopped
- ⅓ cup butter
- 1 tsp vanilla
- ⅔ cup sugar
- 4 tbsp corn starch
- 2 tbsp lemon juice
- pinch of salt
- 5 cups cherries
- ½ tsp kirsch liquor
- 2 cups heavy cream, cold
- ⅔ cup confectioners sugar
- 1 tsp 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.
- 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.