If you read this lil’ website of mine, you know that I LOVE a good trifle for dessert. I suspect it has to do with the fact that you can pre-make them – nay, you are supposed to make them the day before- leaving me with the actual day of any dinner party or event free to deal with dinner itself. Dessert is done, in the fridge and is always received with glee.
I have been meaning to make a delicious Black Forest Cake Trifle for a long time, since Mike’s absolute favorite cake is Black Forest. However, the last thing I need is a trifle hanging around my fridge for midnight snacks…breakfast…lunch….dinner…so I only make them when we have company coming over and I know that I can foist my leftovers onto someone, getting them out the door and onto someone else’s breakfast plate the next morning.
Raise your hand if you’ve eaten trifle for breakfast. I expect there are more than a few of you. While you can make your own cake, I am most certainly a cake mix girl, especially when you are making your own chocolate mousse and real whipped cream. It’s ok to cheat. In fact, to be very honest, I love cake mixes in trifles. The airy nature of the finished product when you use a cake mix simply cannot be rivaled by a home-made cake and when you are using very dense ingredients like canned cherries and a thick chocolate mousse, you need airy!
The most important thing to remember with this recipe is that trifle dishes are all so varied in sizes, so while the trifle may fit into MY trifle bowl, it may not fit into yours. I have a large 9 inch wide and very tall trifle bowl and I *just* fit the ingredients in. I would start with a small, thin layer of cake and push it down into the bottom to compress it a bit. Don’t worry, it will still be airy, this is why we use cake mix. Then compress each cake layer before you add it! Happy Baking everyone! Love,
- one chocolate cake mix with ingredients needed and baked according to package instructions
- 1 can of cherry pie filling
- extra semi-sweet chocolate to shred on top
- 1/3 cup whipping cream
- 8 oz chocolate of choice
- 2 egg yolks
- 1 1/2 cups of whipping cream to fold in later
- Whipped Cream Layer
- 1 1/2 cups of whipping cream
- 1/2 tsp vanilla
- 1 Tbsp white sugar
- Bake the cake mix, if possible, in three 8 inch cake pans. If not, bake in two and then chop into small squares.
- For The Chocolate Mousse Layer:
- Melt your chocolate and whipping cream together in a thick pot on the stove over medium-low heat.
- Beat the egg yolks until creamy yellow.
- Add some of the warm chocolate mixture to the egg yolks to temper them, mixing quickly and thoroughly.
- Add the tempered egg yolks into the chocolate mixture and whisk the ingredients together.
- Cook over medium-low heat for another 4-5 minutes until the mixture has thickened.
- Set aside and cool.
- Once cooled, pour the whipping cream into a bowl and beat with the whisk attachment until soft peaks form
- Fold the whipped cream into the cooked chocolate mixture until combined completely.
- For The Whipped Cream Layer:
- Combine all the ingredients in a mixing bowl and beat the whipped cream with the whisk attachment until soft peaks form.
- To assemble the trifle, start with a layer of chocolate cake,filling the bottom of the trifle bowl.
- Place one third of the can of cherries on top.
- Add a layer of chocolate mousse, then whipped cream. Repeat, ending with whipped cream on top.
- Sprinkle with chocolate shreds if wanted. Refrigerate overnight and serve.