Ingredients
Scale
- 1 (10-12 ounce) pre-made chocolate pound cake or chocolate sponge cake, cut into 1-inch cubes (ensure no alcohol or non-halal ingredients)
- 2 (15-ounce) cans pitted dark sweet cherries, drained, 1/2 cup liquid reserved
- 1/4 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate shavings or grated dark chocolate (ensure no alcohol or non-halal ingredients)
- Fresh cherries or candied cherries for garnish (optional)
- Mint sprigs for garnish (optional)
Instructions
- Prepare the Cherry Compote: In a medium saucepan, combine the drained cherries, 1/2 cup reserved cherry liquid (or water if not enough), and granulated sugar. Bring the mixture to a gentle simmer over medium heat.
- Thicken the Compote: In a small separate bowl, whisk the cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Slowly stir the cornstarch slurry into the simmering cherry mixture. Cook, stirring continuously, for about 2-3 minutes until the compote thickens. Remove from heat, stir in 1 teaspoon vanilla extract and almond extract (if using). Let cool completely, then chill in the refrigerator for at least 30 minutes.
- Whip the Cream: In a large mixing bowl, combine the cold heavy cream, powdered sugar, and the remaining 1 teaspoon pure vanilla extract. Using an electric mixer, beat on high speed until stiff peaks form. Be careful not to overbeat, as it can turn grainy.
- Begin Assembling: Choose a large, clear trifle bowl (approximately 3-4 quart capacity) for a beautiful presentation. Arrange one-third of the chocolate cake cubes evenly at the bottom of the bowl, creating the first cake layer.
- Layer with Compote and Cream: Spoon one-third of the thoroughly cooled cherry compote evenly over the chocolate cake layer. Next, dollop one-third of the prepared whipped cream over the compote, gently spreading it to cover.
- Repeat Layers: Repeat Step 5 two more times: add another layer of chocolate cake cubes, followed by cherry compote, and then whipped cream. Finish with a final layer of whipped cream on top, ensuring it’s smoothly spread.
- Garnish and Chill: Generously sprinkle the top of the trifle with chocolate shavings. For an extra festive touch, arrange fresh cherries, candied cherries, or mint sprigs as garnish. Cover the trifle loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to meld beautifully and the cake to become moist.
- Serve: When ready to serve, remove the trifle from the refrigerator and spoon generous portions into individual dessert bowls. Enjoy your delightful Black Forest Trifle!
Notes
For best results and flavor development, prepare this trifle a day in advance. Leftovers can be stored covered in the refrigerator for up to 3 days. If you’re short on time, a high-quality canned cherry pie filling (ensure no non-halal ingredients) can be used in place of homemade compote. For a richer texture, you can substitute a batch of fudgy brownies for the chocolate pound cake.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layering, No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 serving (1/10 of trifle)
- Calories: 450
- Sugar: 45g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg