Black Forest Trifle
Ingredients:
For the Cake:
1 chocolate cake mix, baked according to box directions for a 9×13 pan
1 1/2 cups mini semi-sweet chocolate chips
For the 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
For the Whipped Cream:
8 teaspoons cold water
2 teaspoons unflavored gelatin
2 cups heavy whipping cream
1/2 cup confectioners sugar
1 teaspoon vanilla extract
Directions:
Prepare the Cake: Cut the baked chocolate cake into small cubes. Set aside.
Make the Cherry Compote: In a medium saucepan, add cherries. In a small bowl, whisk together water, cornstarch, and lemon juice to create a slurry. Pour the slurry over the cherries, add sugar, and heat over medium. Stir and bring to a low boil, cooking until cherries soften and burst. Optionally, mash the cherries slightly. Stir in almond and vanilla extracts, then allow the mixture to cool completely.
Prepare the Stabilized Whipped Cream: In a small saucepan, mix cold water and gelatin, allowing it to thicken for a few minutes. Heat over low until the gelatin dissolves, stirring constantly (about 3-5 minutes). Cool slightly but do not let it set. In a stand mixer or with a hand mixer, whip the heavy cream and confectioners sugar until soft peaks form. Gradually add the gelatin mixture and vanilla, then whip until stiff peaks form.
Assemble the Trifle: In a large glass bowl or individual trifle cups, layer chocolate cake cubes, cherry compote, whipped cream, and chocolate chips. Repeat the layers, ending with chocolate chips on top. Press down on the cake layers if needed to make room for more layers.
Chill: Refrigerate the trifle for 2-24 hours before serving.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes + chilling
Kcal: 450 kcal per serving | Servings: 8-10
