Similar to the rest of the world, we experimented with new recipes during the two plus months of staying at home due to the pandemic.
My daughter gained a new love for baking and eagerly sought out new recipes.
Cooking was one of the ways we found to keep busy during this unprecedented time of our lives. Seeking out new desserts to try was a fun way for my daughter and I to bond. One of the new recipes we baked together was this Black Forest Trifle. This recipe is for true chocolate lovers. It is decadent and full of ooey gooey chocolate. This dessert does take quite a bit of time to prepare and is not short on calories, but for a special occasion and a large gathering, this dessert is a winner.
Here is everything you will need to make a Black Forest Trifle.
Black Forest Cake:
- Nonstick cooking spray
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 cups sugar
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 cup very hot, strong coffee
Chocolate Pudding:
- 1 cup cocoa powder
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 4 cups reduced-fat milk
- 3 large egg yolks, lightly beaten
- 2 teaspoons pure vanilla extract
Whipped Cream:
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- One or Two 15-ounce cans pitted cherries, drained
Directions to Make a Black Forest Trifle Cake
1.) We will start this recipe by baking the cake. Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla and stir until combined. Add the coffee and mix well. Pour into the pan and bake for about 40 minutes, and until a toothpick comes out clean.
2.) Cool the cake completely. Crumble or cut the cake into medium chunks, cover, and then set aside.
3.) Next step is to prepare the pudding. In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
TIP: Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
4.) Next, prepare the whipped cream. Using a Kitchen Aid mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
5.) Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream.
6.) Repeat the layering with the remaining cake, pudding, cherries and whipped cream.
TIP: Depending on your love for cherries, two cans may be too much. I think one can is sufficient.
7.) Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.
Enjoy this decadent dessert with family and friends!
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What do you think? Are you ready to try this yummy treat?
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Denise
XO
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Mmmmmmmmmmmmmm!! 💗 💗 💗 💗 💗
It’s so good Barbara and free of calories 😉