Description
This Black Forest Trifle is a decadent layered dessert combining rich chocolate cake, a luscious cherry compote, stabilized whipped cream, and mini chocolate chips for added texture and flavor. Perfectly balanced with sweet and tart notes, this elegant dessert is ideal for special occasions or a luxurious treat.
Ingredients
Scale
Chocolate Cake
- 1 chocolate cake mix, baked according to box directions for 9×13 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 the Cake: Bake the chocolate cake according to the box instructions in a 9×13 pan. Once cooled, score or cut the cake into small cubes and set aside.
- Make the Cherry Compote: In a medium saucepan, add the cherries. In a small bowl, whisk together water, cornstarch, and lemon juice to make a slurry. Pour this slurry over the cherries and heat the mixture over medium heat. Add the granulated sugar and stir to combine.
- Cook the Cherries: Bring the cherry mixture to a low boil, stirring frequently until the cherries begin to soften and burst. If desired, gently mash some cherries with a fork or masher to break up the fruit. Stir in the almond and vanilla extracts and remove from heat. Allow the compote to cool completely.
- Prepare Gelatin Mixture: Add cold water to a small saucepan, then sprinkle gelatin over the water and let it sit for a few minutes until thickened. Heat gently over low heat, stirring constantly, until the gelatin dissolves, about 3-5 minutes. Let it cool but ensure it does not set.
- Whip the Cream: In a stand mixer or using a hand mixer, beat the heavy whipping cream and confectioners sugar until soft peaks form. Reduce the speed and slowly drizzle in the cooled gelatin mixture, adding the vanilla extract. Increase speed to high and beat until stiff peaks form.
- Assemble the Trifle: In a large glass bowl or individual trifle cups, layer cake cubes, cherry compote, whipped cream, and mini chocolate chips. Repeat the layering process, ending with a layer of chocolate chips on top. Press down gently on the cake layers if needed to make space for more layers.
- Chill and Serve: Cover the assembled trifle and chill in the refrigerator for at least 2 hours and up to 24 hours to allow the flavors to meld and the whipped cream to stabilize before serving.
Notes
- Stabilizing the whipped cream with gelatin helps maintain its texture and prevents it from weeping or collapsing.
- If gelatin is not available, alternatives like a small amount of cream cheese or instant pudding mix can be used to stabilize the whipped cream, though gelatin preserves a purer cream flavor.
- Fresh cherries work best for the compote when in season; frozen cherries are a great alternative year-round.
- Pressing down on the cake layers while assembling ensures compact layers and easier serving.
Nutrition
- Serving Size: 1 serving (approx. 1/10th of recipe)
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
