Ingredients
Scale
- 1 prepared chocolate cake (about 9-inch round or equivalent from a box mix)
- 2 cups fresh or jarred sour cherries, drained (reserve juice if using jarred)
- 1/2 cup cherry juice or cherry liqueur (optional, for soaking cake)
- 2 cups heavy whipping cream, chilled
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant chocolate pudding mix
- 2 cups cold milk (for pudding)
- Chocolate shavings or curls for garnish (optional)
If you’re short on time or ingredients, you can easily swap the chocolate cake for brownies or even chocolate cookies crushed lightly. For a non-alcoholic version, simply use cherry juice instead of liqueur to soak the cake layers. I’ve done this countless times, especially when my kids want to help assemble the trifle—it keeps things family-friendly and just as delicious.
Instructions
- Start by baking your chocolate cake or preparing your boxed mix according to package instructions. Allow it to cool completely. If you’re using a store-bought cake, you can skip this step—just slice it into even cubes about 1-inch thick.
- Prepare the chocolate pudding by whisking the instant pudding mix with cold milk in a medium bowl. Whisk for about 2 minutes until it thickens. Cover and chill in the fridge while you get the other components ready.
- In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. This is one of my favorite steps because the aroma of vanilla always fills the kitchen and reminds me of cozy winter afternoons with my kids helping me whisk.
- If you like, soak the cake cubes in cherry juice or cherry liqueur. I usually spoon the juice over the cake pieces gently, letting them absorb the liquid for about 5 minutes. This step adds a subtle tartness that balances the richness, but feel free to skip it if you prefer your trifle less boozy or wet.
- Now it’s time to assemble! In a large glass trifle bowl or individual dessert glasses, start with a layer of soaked cake cubes. Follow this with a generous spoonful of chocolate pudding, then a layer of sour cherries.
- Add a thick layer of whipped cream over the cherries. Repeat these layers—cake, pudding, cherries, whipped cream—until you reach the top of the bowl. I usually end with a final cloud of whipped cream to make it look festive and inviting.
- Garnish with chocolate shavings or curls for that classic Black Forest look. This step always feels like the finishing touch, the cherry on top of a holiday memory in the making.
- Cover the trifle with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight if possible. I find that letting it rest allows the flavors to meld beautifully, making every bite a little more magical.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International