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

• In a medium bowl, the cocoa powder and espresso powder into the boiling water, and allow to sit for at least 5 minutes.

Step 4

• In a large bowl, whisk the remaining dry ingredients together (flour, sugar, baking soda, baking powder, and salt) and set aside.

Step 5

• Whisk the vegetable oil, sour cream, buttermilk, and eggs into the warm cocoa mixture.

Step 6

• Whisk the wet ingredients into the dry ingredients until just combined and no flour pockets remain. Do not overmix. The batter will be quite thin.

Step 7

• Add the batter to the greased baking dish, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  Cool fully on a cooling rack.
  

Step 8

• While the cake is cooling, prepare the cherry filling and stabilized whipped cream.

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

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, whisk in the vanilla, and 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

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.