Black Forest Trifle
With kirsch-soaked chocolate sponge cake, sweet cherries, and clouds of whipped cream, this black forest trifle is the perfect finale to our Dracula-inspired feast!
Servings: 12 servings
Calories: 497kcal
Ingredients
Cherry Filling
- 4 cups pitted cherries frozen or canned
- ¾ cup tart cherry juice divided
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoon cornstarch
- 1 tablespoon kirsch
Chocolate Sponge Cake
- ¼ cup butter
- 3 oz dark chocolate chopped
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 6 eggs room temperature
- 1 cup granulated sugar
Soaking Liquid
- ½ cup tart cherry juice
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ½ cup kirsch *see note
Whipped Cream
- 2 ½ cups whipping cream
- 3 tablespoon granulated sugar
- 1 tsp vanilla extract
To Assemble
- Chocolate curls or shavings for garnish
Instructions
Cherry Filling
- In a medium saucepan combine the cherries, ½ cup of the tart cherry juice, sugar, and lemon juice. Place over medium high heat and bring to a boil. Meanwhile, combine the remaining ¼ cup juice with the cornstarch in a small bowl. Whisk together to make a slurry. Set aside.
- Allow the cherries to cook for 2 to 3 minutes so they begin to soften. Before they begin to fall apart, add the cornstarch slurry and stir to combine. Bring the mixture back to a boil and cook for another 1 to 2 minutes until thickened. Remove from the heat and stir in the kirsch. Transfer to a bowl and cover with cling film. Allow to cool completely before using.
Chocolate Sponge Cake
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper then spray with non-stick spray. Set aside. Place a small saucepan filled with 1-inch water over medium high heat and bring to a boil. Combine the butter and dark chocolate in a heat safe mixing bowl and place over the saucepan of boiling water. Allow the butter and chocolate to melt together, stirring occasionally, until smooth. Remove from the heat and allow to cool.
- Sift the flour, cocoa powder, and baking powder together into a mixing bowl and set aside. Add the eggs to the bowl of a stand mixer with a whisk attachment. Begin whipping the eggs while slowly pouring in the sugar. When all the sugar has been added, turn the speed to high. Whip the eggs on high speed for about 5 minutes until they are triple in volume, pale yellow, and very thick.
- Begin to gently fold the dry ingredients into the egg mixture. Sprinkle a third of the dry ingredients over the eggs and use a spatula to gently fold them together being careful not to deflate the eggs. Repeat two more times. Then fold in the cooled chocolate mixture in two batches
- Pour the batter into the prepared baking dish and spread it evenly in the pan. Bake for 20 to 25 minutes until the top springs back when touched. Cool the cake completely before using.
Soaking Liquid
- Combine the tart cherry juice, sugar, and lemon juice in a small saucepan and heat until the sugar dissolves, stirring regularly. Remove from the heat and add the kirsch. Cool completely before using.
Whipped Cream
- Just before assembling, whip the cream. Add the whipping cream to the bowl of a mixer. Whip on high with a whisk attachment. Once the cream begins to thicken add the sugar and vanilla. Continue beating until the whipped cream has stiff peaks. Set aside.
To Assemble
- Begin by cutting the sponge cake into small cubes. Add half of the cake cubes to a large trifle or serving bowl. Drizzle the cake cubes with half of the soaking liquid. Spoon half of the cherry filling evenly over the cake cubes. Top with half of the whipped cream and spread evenly over the filling. Repeat with the remaining cake, soaking liquid, cherry filling. Spoon the remaining whipped cream decoratively on top of the trifle. Alternatively, you can make individual trifles in small dessert bowls.
Notes
You can substitute with regular brandy or use more cherry juice to make it non-alcoholic.
Nutrition
Calories: 497kcal | Carbohydrates: 53g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 115mg | Potassium: 311mg | Fiber: 3g | Sugar: 41g | Vitamin A: 998IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg
