Black Forest Trifle
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Chocolate Cake
  • 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
Chocolate Pudding
  • 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
Cherry Pie Filling
  • ⅔ cup sugar
  • 4 tbsp corn starch
  • 2 tbsp lemon juice
  • pinch of salt
  • 5 cups cherries
  • ½ tsp kirsch liquor
Whipping Cream
  • 2 cups heavy cream, cold
  • ⅔ cup confectioners sugar
  • 1 tsp vanilla extract
Chocolate Cake
  1. Preheat oven to 350 degrees F. Butter and line two 7-inch round cake pans.
  2. In a medium bowl whisk flour, sugar, cocoa powders, baking soda, baking powder, and salt until combined.
  3. In a medium bowl combine buttermilk, sour cream, vegetable oil, eggs, and vanilla.
  4. Slowly add flour mixture into the wet mixture and stir until just combined. Add in the coffee and stir until incorporated.
  5. 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.
Chocolate Pudding
  1. 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.
  2. Take saucepan off of heat and immediately add in chocolate, butter, and vanilla. Whisk until smooth.
  3. 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
  1. 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.
  2. Bring to a boil and stir constantly until thickened. Remove from heat and add in kirsch. Stir to combine and set aside.
Whipped Cream
  1. In a medium bowl with an electric mixer, whisk heavy cream, confectioners sugar, and vanilla extract, until stiff peaks. Set aside.
To Assemble
  1. Cut cake layers into 1-2-inch cubes. Place half of the cake cubes into the bottom of a trifle bowl.
  2. Place half of the chocolate pudding over the cake layer. Follow with half the cherry pie filling and half of whipped cream.
  3. 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.
  4. Decorate the top with whipped cream, whole cherries, and shaved chocolate.
Recipe by Nina Kneads to Bake at