Black Forest Christmas Trifle (Printable Version)
# What You'll Need:
→ Cake Base
01 -
1 box chocolate cake mix or 1 homemade chocolate cake
→ Whipped Cream
02 -
240 ml heavy cream
03 -
60 g powdered sugar
04 -
5 ml vanilla extract
→ Cherries
05 -
480 g pitted canned or fresh cherries with juice or syrup
06 -
60 ml cherry juice (from canned cherries or fresh)
→ Pudding
07 -
480 g vanilla pudding (store-bought or homemade)
→ Garnish
08 -
60 g dark chocolate shavings or grated chocolate
09 -
Optional: 15 g cocoa powder for dusting
# Step-by-Step Directions:
01 -
Prepare the chocolate cake according to package instructions or your recipe. Allow it to cool completely before use.
02 -
Slice the cooled cake into approximately 2.5 cm bite-sized cubes to facilitate layering.
03 -
Using a mixer, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
04 -
If using canned cherries, drain them reserving the juice. For fresh cherries, pit and chop them. Combine cherries with juice or syrup and marinate briefly.
05 -
Place a layer of chocolate cake cubes evenly at the bottom of a large trifle dish.
06 -
Spread an even layer of vanilla pudding over the cake cubes, smoothing with a spoon or spatula.
07 -
Distribute a layer of marinated cherries and some of their juice evenly over the pudding.
08 -
Cover the cherries with a generous layer of whipped cream, smoothing gently.
09 -
Repeat the layering sequence—cake cubes, pudding, cherries, whipped cream—until the dish is filled, finishing with whipped cream on top.
10 -
Decorate the top with dark chocolate shavings and a few cherries. Optionally dust with cocoa powder.
11 -
Refrigerate the assembled trifle for at least 3 hours or preferably overnight to allow flavors to meld and layers to set.
# Helpful Notes:
01 -
For best results, whip cream fresh before assembly and chill the trifle overnight to enhance flavor melding.
02 -
Substitute vegan whipped cream and dairy-free pudding to create a vegan version.