Black Forest Trifle
photo by Mamafox61
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
1 trifle
- Serves:
- 12
ingredients
- 1 devil's food cake mix (18.25 oz box)
- 2 (15 ounce) cans dark bing cherries, pitted in heavy juice
- fresh orange juice, as needed
- 1 1⁄2 cups sugar, divided
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons Chambord raspberry liquor or 2 tablespoons kirsch
- 4 1⁄4 ounces chocolate mousse mix (commercially prepared)
- 1 cup milk
- 3 cups heavy whipping cream
- 3⁄4 teaspoon vanilla extract, pure
- 1 ounce chocolate shavings (optional)
directions
- Bake cake according to package instructions. Cool. Cut 6 by 8 into 1½” squares.
- Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1 3/4 cups.
- Heat juice and 1 cup of sugar to a light boil. Reserve remaining 1/2 cup of sugar for whipped cream.
- Blend cornstarch with water. Add to boiling juice. Blend with a wire whip to thicken.
- Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill to 40°F or less.
- Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with wire whip.
- Whip heavy cream on medium speed. Add remaining 1/2 cup of sugar and vanilla extract and whip until cream forms soft peaks.
- Assemble in an 8” round, 5” deep glass trifle bowl.
- Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approximately half of the cake.)
- Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mouse. Reserve 5 to 9 cherries for garnish.
- Spread a layer of whipped cream over the top and garnish with the remaining cherries, along with chocolate shavings (if desired).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Ho.Ly.Crap. This was excellent. Truly. Its a late review, but I made it for Valentine's dessert in 2010 and it was amazing. I like to cook things from scratch, so I was a little turned off by the "boxed" ingredients, but really baking a cake from scratch, preparing mousse from scratch in addition to cooking the sauce for the cherries and making whipped cream would have been ridiculous. I followed the recipe exactly and it turned out wonderfully. And it makes LOTS. Can't wait to make this again.