Black Forest Christmas Trifle

Black Forest Christmas Trifle

Chocolate cake, thick cherry filling, and freshly whipped cream form visible layers in one clear, footed trifle bowl. A broad band of cream separates the cake and cherries, while chocolate shavings and whole stemmed cherries finish the top. Prepared cake and canned cherry filling make assembly straightforward; the key is to leave excess thin cherry syrup behind so it does not streak through the cream.

Kirsch can add cherry flavor to dry cake, but it is optional. Cherry juice or syrup works for a nonalcoholic version, and moist cake needs no added liquid.

Ingredients for Black Forest Christmas Trifle

• 1 fully cooled 9-by-13-inch chocolate cake, cut into bite-size cubes (about 8 cups; 500g); bakery, boxed, or homemade
• 2 cans cherry pie filling, 21 ounces each (about 1,200g total); use thick filling and leave excess thin syrup behind
• 3 cups cold heavy whipping cream (about 700g)
• 1/3 cup powdered sugar (40g)
• 2 teaspoons vanilla extract
• 2 ounces semisweet or dark chocolate, shaved (about 55g)
• 12 to 16 fresh whole cherries with stems (about 150g); they may contain pits

Optional for dry cake: 1 to 2 tablespoons cherry juice or syrup, or 1 to 2 tablespoons kirsch. Kirsch contains alcohol; use cherry juice or syrup for a nonalcoholic trifle.

How to Make Black Forest Christmas Trifle

1. Prepare the cake and filling: Cut the cooled cake into bite-size cubes. Gently stir the cherry filling and set aside any excess thin syrup. The filling should mound on a spoon rather than run like juice.
2. Whip the cream: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla until smooth, spreadable, and holding soft-to-medium peaks. Stop before it turns grainy.
3. Build the lower layers: Spread a thin layer of cream in the bottom of a clear, footed 3- to 4-quart trifle bowl. Spoon in about half the cherry filling, then add about half the cake cubes. Keep the cake in loose, visible chunks. If it is dry, drizzle it lightly with some of the optional cherry juice or kirsch; do not soak it.
4. Add the central cream band: Gently spread a generous layer of whipped cream over the cake without dragging cherry sauce through it.
5. Finish the layers: Add the remaining cake and cherry filling, then spread the remaining cream over the top in soft waves. Leave room for the garnish. If the bowl is nearly full, reserve extra cake or filling rather than packing it in.
6. Chill and garnish: Cover loosely without pressing the cover onto the cream. Refrigerate for at least 4 hours; overnight is convenient but not required. Before serving, scatter the chocolate shavings over the cream and arrange the whole stemmed cherries on top.

How to Keep the Trifle Layers Distinct

Spoon thick cherry filling into the bowl instead of pouring in all the sauce. Excess thin syrup can run into the cream and blur the layers. Spread the cream gently, and avoid compressing the cake so its irregular pieces remain visible through the glass.

Trifle bowls vary in shape and capacity. A 3- to 4-quart bowl gives these layers room, but it is better to leave a little filling or cake unused than to crowd out the cream cap.

Make-Ahead and Storage

Assemble the trifle at least 4 hours before serving and keep it covered in the refrigerator. If making it the night before, add or refresh the whole-cherry garnish shortly before serving. Serve cold, scooping down through the layers so each portion includes cake, cherries, and cream. Let guests know the garnish cherries may contain pits.

Cover leftovers and refrigerate; the assembled trifle is best within 1 to 2 days. Do not reheat it. Freezing the assembled trifle is not recommended, though a baked cake can be frozen separately and thawed completely before assembly.

For another chocolate holiday dessert, try these Hot Chocolate Cookies with Marshmallow Topping.

Nutrition

Approximate nutrition per serving, based on 1 of 12 portions: 485 calories, 5g protein, 28g fat, and 60g carbohydrates. Per 100g: about 220 calories, 2g protein, 13g fat, and 27g carbohydrates. Values vary with the cake and cherry filling used.