Black Forest Trifle
About this Recipe
By: Rachel
This black forest trifle is a nostalgic twist on one of my all-time favorite desserts. Inspired by the rich layers of traditional Black Forest Cake, it combines chocolate, cherries, and cream in a simple, crowd-pleasing format. If you love the classic but want something easier to assemble, this black forest trifle recipe is perfect.
What Makes a Traditional Black Forest Cake Special
Black Forest Cake just sounds magical, like something straight out of a fairytale. Great ones look special, too—each slice was topped with a ruby-red cherry, nestled in a tempting whirl of Chantilly cream.
I always order Black Forest Cake on the rare occasion that it appears on a menu, but it is most often a bitter disappointment. It seems that restaurants or bakeries will call any combination of chocolate cake and cherries “black forest.”
But real Black Forest Cake contains chocolate sponge cake flavored with a kirsch-flavored syrup (not just regular old cake), stabilized Chantilly cream (not buttercream), and a thickened, sour cherry filling. (not overly-sweet bing cherry compote). These traditional elements are exactly what I try to honor in my black forest trifle recipe. It may not be a layered cake, but the flavor stays true to the original.
The Importance of Sour Cherries in a Black Forest Trifle
Sour cherries make all the difference in a black forest trifle. Their tartness cuts through the richness, adding depth and balance to every bite. This secret ingredient is a rarity. They are smaller than sweet cherries and possess a gorgeous, brilliant red hue. These sour cherries are available for just a few weeks from late spring through early summer. They also demand cold winter temperatures in order to thrive.
I am fortunate enough to have a North Star sour cherry tree in my backyard. It was a wedding gift from dear friends (who know me, and my penchant for black forest desserts, all too well). I look forward to the harvest each year, dutifully netting my tree to deter enterprising birds, squirrels, and other interloping critters.
Sharing the Love for Black Forest Trifle
My best friends know of my love for this wonderful dessert. Recently, I was bemoaning the lack of traditional Black Forest Cake where I live. The morning of my birthday, a dear friend (a dedicated vegan) showed up on my doorstep with a beautiful, homemade Black Forest Cake. Replete, of course, with butter and cream. This is the surest way to my heart.
Suffice it to say, Black Forest Cake is truly one of my favorites, which is exactly why creating this black forest trifle recipe brings me so much joy. It’s proof that even the simplest version of this treat can be unforgettable. If you want to bring a smile to someone’s face, showing up with a black forest trifle is a pretty great place to start.
(If you’re in the mood for more nostalgic, comforting desserts, you might also enjoy my Butterscotch Pie or Emotional Support Cookies.)
Beverage Pairing
By: Olivia
Whether you’re a dessert and wine pairing enthusiast or simply curious about the possibilities, this is the perfect dessert to experiment with! That is all because of the Black Forest Trifle’s sour cherries. Sweet desserts can (and should, in my opinion) be paired with an appropriate wine, although the wine is often a specialty, like a Sauternes from France or a Tokaji from Hungary. The lightly sweet, rich, and sour qualities of this trifle mean you can pair it with something you’re already familiar with and may have at home! A Pinot Noir will complement the cherry of the trifle, all while being low in tannin and high in acidity to balance the sweetness. If you want to explore the classic sweet dessert and sweet wine pairing, the trifle would be beautiful with a late harvest (sweeter) Zinfandel or Mourvèdre.
Black Forest Trifle
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
Chocolate Cake
- 1 ¾ cups (210g) cake flour
- ¾ cup (65g) cocoa powder
- 1 ¾ cups (350g) white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups (375mL) buttermilk at room temperature
- 1 teaspoon espresso powder (optional but recommended for deeper chocolate flavor)
- ⅔ cup (135g) vegetable oil
- ½ cup (120g) sour cream at room temperature
- 3 large eggs at room temperature
- ½ cup (120mL) boiling water
Sour Cherry Filling
- 4 cups (600-650g) sour cherries fresh, frozen, or canned + their juices
- ¾ cup (170g) white sugar
- Juice of ½ lemon
- 1 ½ tablespoons tapioca starch
- 3-4 tablespoons Kirschwasser or to taste
- 5 tablespoons cold water
Stabilized Whipped Cream
- ¼ cup (55g) white sugar
- 1 tablespoon cornstarch
- 4 cups (1 liter) heavy whipping cream
- ½ teaspoon vanilla extract (optional)
Garnish (optional):
- Finely-crumbled chocolate cake
- Bittersweet chocolate curls or shavings
- Whole cherries pitted sweet, sour, or maraschino cherries
Step by Step Instructions
Cake Instructions
Cake Instructions
Step 1
- Preheat the oven to 350°F (175°C). Do not use the convection (fan) setting.
Step 2
- Grease a large, rectangular baking pan (Baker’s Joy is indispensable in my kitchen) and set aside.
Step 3
- Whisk the dry ingredients together (cake flour, cocoa powder, sugar, baking powder baking soda, and salt) and set aside.
Step 4
- In the bowl of a stand mixer (or in a large mixing bowl), add the buttermilk, espresso powder, vegetable oil, and sour cream. Mix to combine, using the paddle attachment of your stand mixer (or using an electric hand mixer). Add the eggs, and mix again to combine. Reduce the mixer speed to low, and slowly add in the hot water. Increase the speed to medium, gradually add the dry ingredients, and mix until smooth.
Step 5
- Add the batter to the greased baking dish, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for up to 45 minutes, then cool fully on a cooling rack.
Step 6
- While the cake is cooling, prepare the cherry filling and stabilized whipped cream.
Cherry Filling
Cherry Filling
Step 1
- Add the cherries with their juices, sugar, lemon juice, and 3 tablespoons water to a large, heavy saucepan. Heat to a gentle simmer over medium heat, stirring with a wooden spoon to combine. In a small bowl, whisk the tapioca starch with the remaining 2 tablespoons water until smooth and slowly drizzle it into the simmering cherry mixture. Allow to simmer for 3-5 minutes, stirring frequently. Remove from heat and stir in the Kirschwasser. Taste and adjust flavoring, adding more sugar or Kirschwasser as desired.
Step 2
- Set aside to cool to room temperature, then cover and allow to chill in the refrigerator until ready to use.
Stabilized Whipped Cream
Stabilized Whipped Cream
Step 1
- In a small, heavy saucepan (such as a Dutch oven), whisk together the sugar and cornstarch until combined. Add 1 cup (235mL) cream, and whisk to combine.
Step 2
- Warm saucepan over medium-low heat, watching carefully to ensure it does not burn, and bring to a simmer. Simmer the mixture for 2 minutes, and set in the refrigerator to chill.
Step 3
- For best results, transfer a mixing bowl and whisk attachment to refrigerator or freezer to chill before mixing the whipped cream. When you are ready to make it, transfer 3 cups (710 mL) heavy cream to a stand mixer, and mix on medium speed for 3-5 minutes, until it begins to thicken and increase in volume.
Step 4
- Add the thickened cream-cornstarch mixture, and continue to beat for 2-3 minutes or until soft peaks have formed. Do not overbeat. Transfer to a covered dish, and chill. The whipped cream will keep without deflating for up to 4 days in the refrigerator.
Assembly
Assembly
Step 1
- As soon as the cake is cool, and the whipped cream and cherries are cold, you can make the trifle. To make an attractive trifle, decide how many layers yours will be (for the size of my trifle dish, I usually do 3-4 layers) and either measure or try to divide ingredients evenly between each layer.
Step 2
- Break the cake up into large chunks. Line the bottom of the trifle dish with one-third (for example) of the cake, and spoon over one-third of the cherry filling, followed by one-third of the whipped cream.
Step 3
- Continue to build the trifle layer by layer, ending with a layer of whipped cream and garnishing with decorations of your choice. Chocolate curls and stemmed cherries are traditional; I often pulse extra cake pieces in the food processor and crumble the cake on top. Refrigerate until ready to serve; the trifle tastes best when it sits for a few hours before serving to allow the sponge cake to absorb the cherry syrup.
