Name: Black Forest Trifle for Christmas: A Festive Dessert That Wows
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: European / Christmas
Ingredients: For the Chocolate Cake:; 1 cup (125 g) all-purpose flour; ¾ cup (150 g) granulated sugar; ¼ cup (25 g) unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup (120 ml) whole milk; ¼ cup (60 ml) vegetable oil; 1 large egg; 1 teaspoon vanilla extract; ½ cup (120 ml) boiling water; For the Cherry Filling:; 2 cups (300 g) fresh or canned pitted cherries; ½ cup (100 g) granulated sugar; 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons cherry liqueur (optional); For the Whipped Cream Layer:; 2 cups (480 ml) heavy cream; ¼ cup (30 g) powdered sugar; 1 teaspoon vanilla extract; Additional Ingredients:; Chocolate shavings or curls, for garnish; Toasted almond slices (optional)

The holiday season calls for desserts that are both impressive and comforting, and nothing says festive indulgence like a Black Forest Trifle. This layered dessert captures the rich flavors of a traditional Black Forest cake but presents them in an easier, more elegant format. With moist chocolate cake, tart cherries, fluffy whipped cream, and a splash of cherry liqueur, every spoonful of this trifle is a celebration of flavor and texture. Perfect for Christmas gatherings, it’s a dessert that looks spectacular, tastes heavenly, and can be prepared ahead of time to reduce holiday stress.

The best part? You don’t need to be a professional baker to make this show-stopping dish. With clear instructions, detailed measurements, and a few insider tips, you’ll be serving a dessert that feels both luxurious and approachable.

Ingredients

For the Chocolate Cake:

1 cup (125 g) all-purpose flour
¾ cup (150 g) granulated sugar
¼ cup (25 g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (120 ml) whole milk
¼ cup (60 ml) vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup (120 ml) boiling water

For the Cherry Filling:

2 cups (300 g) fresh or canned pitted cherries
½ cup (100 g) granulated sugar
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons cherry liqueur (optional, for extra festive flavor)

For the Whipped Cream Layer:

2 cups (480 ml) heavy cream
¼ cup (30 g) powdered sugar
1 teaspoon vanilla extract

Additional Ingredients:

Chocolate shavings or curls, for garnish
Toasted almond slices (optional)

Instructions

1. Prepare the Chocolate Cake

Begin by preheating the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly to ensure even distribution of dry ingredients.

In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, stirring until fully combined. Finally, add the boiling water slowly, mixing until the batter is smooth and slightly thin in consistency. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembling the trifle.

2. Prepare the Cherry Filling

While the cake is cooling, prepare the cherry filling. In a medium saucepan over medium heat, combine cherries and sugar. Cook for 5–7 minutes, stirring occasionally, until the cherries release their juice. In a small bowl, mix the cornstarch with water until smooth, then gradually add it to the cherry mixture. Stir constantly until the filling thickens, approximately 2–3 minutes. Remove from heat and stir in the cherry liqueur, if using. Allow the filling to cool to room temperature.

3. Make the Whipped Cream

In a chilled mixing bowl, pour the heavy cream and add powdered sugar and vanilla extract. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. Be careful not to overwhip, or the cream will become grainy. Set aside in the refrigerator until ready to assemble the trifle.

4. Assemble the Trifle

Once the cake and cherry filling are cool, cut the cake into 1-inch cubes. In a large trifle dish or individual glasses, start by layering one-third of the chocolate cake cubes at the bottom. Spoon half of the cherry filling over the cake, ensuring even coverage. Next, spread one-third of the whipped cream over the cherries, smoothing it gently with a spatula. Repeat the layers: chocolate cake cubes, remaining cherry filling, another third of whipped cream, and finally the last layer of cake cubes. Top the trifle with the remaining whipped cream, spreading it evenly.

Garnish the top with chocolate shavings and, if desired, toasted almond slices for added texture and a festive appearance. Refrigerate the trifle for at least 3 hours before serving to allow the flavors to meld beautifully.

Tips for Perfecting the Dish

Choose quality chocolate: Use a good-quality cocoa powder or chocolate to enhance the cake’s flavor.
Soak the cake lightly: For an extra moist trifle, drizzle a little cherry juice or liqueur over the cake layers.
Chill your tools: Keep the mixing bowl and beaters for whipping cream in the freezer for 10–15 minutes before whipping; it helps the cream reach stiff peaks faster.
Layer neatly: Use a spatula to smooth layers and a spoon to avoid breaking cake cubes, which keeps the trifle visually appealing.
Flavor balance: Taste the cherry filling before assembling. Adjust sugar or liqueur according to sweetness and personal preference.

Variations

Mini Trifles: Use individual glasses for personal servings, perfect for parties.
Chocolate Ganache Layer: Add a layer of chocolate ganache between cake and cherries for a richer dessert.
Berry Twist: Substitute cherries with raspberries, blackberries, or a mixed berry filling.
Non-alcoholic: Omit cherry liqueur and use cherry juice instead for a family-friendly version.
Nutty Crunch: Add crushed cookies, praline, or nuts between layers for extra texture.

Conservation and Storage

Refrigeration: Cover the trifle with plastic wrap or an airtight lid and store in the refrigerator for up to 3 days. This ensures freshness while allowing the flavors to continue melding.
Freezing: You can freeze individual portions (without whipped cream topping) for up to 1 month. Thaw overnight in the refrigerator and add fresh whipped cream before serving.
Avoid sogginess: If preparing in advance, add whipped cream and garnishes just before serving to maintain the trifle’s structure and texture.

Serving Suggestions

Serve chilled in a clear trifle dish to showcase the beautiful layers.
Pair with a glass of sparkling wine or a light dessert wine for a festive touch.
Add a dusting of powdered sugar or a few fresh cherries on top for a final decorative flourish.
Offer small spoons for individual servings, making it easy for guests to scoop out layers without disturbing the trifle’s presentation.

Conclusion

The Black Forest Trifle for Christmas combines the best elements of chocolate, cherries, and whipped cream into a dessert that is both decadent and visually stunning. Its versatility allows you to adjust flavors, textures, and presentation to suit any occasion. From family gatherings to holiday parties, this dessert promises to delight both the eyes and the palate. With proper layering, a few helpful tips, and a touch of creativity, you can serve a trifle that embodies the joy, warmth, and indulgence of the holiday season. Whether you follow the classic recipe or experiment with variations, the Black Forest Trifle remains a festive favorite that never fails to impress.

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Black Forest Trifle for Christmas: A Festive Dessert That Wows

Author: hafsahafsa
Total Time: 55 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A festive and decadent dessert featuring layers of moist chocolate cake, tart cherries, and whipped cream. Perfect for Christmas celebrations.

Ingredients

Scale

For the Chocolate Cake:

1 cup (125 g) all-purpose flour

¾ cup (150 g) granulated sugar

¼ cup (25 g) unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (120 ml) whole milk

¼ cup (60 ml) vegetable oil

1 large egg

1 teaspoon vanilla extract

½ cup (120 ml) boiling water

For the Cherry Filling:

2 cups (300 g) fresh or canned pitted cherries

½ cup (100 g) granulated sugar

1 tablespoon cornstarch

2 tablespoons water

2 tablespoons cherry liqueur (optional)

For the Whipped Cream Layer:

2 cups (480 ml) heavy cream

¼ cup (30 g) powdered sugar

1 teaspoon vanilla extract

Additional Ingredients:

Chocolate shavings or curls, for garnish

Toasted almond slices (optional)

Instructions

Prepare the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square pan. Mix flour, sugar, cocoa, baking powder, soda, and salt. Whisk milk, oil, egg, and vanilla; add to dry ingredients. Gradually stir in boiling water. Bake 25–30 minutes. Cool completely.

Prepare the Cherry Filling: Combine cherries and sugar in a saucepan. Cook 5–7 minutes until juice forms. Mix cornstarch with water and add to cherries, stirring 2–3 minutes until thickened. Stir in cherry liqueur if using. Cool to room temperature.

Make the Whipped Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until assembly.

Assemble the Trifle: Cube cake into 1-inch pieces. Layer one-third cake cubes, half cherry filling, one-third whipped cream. Repeat layers, ending with whipped cream. Garnish with chocolate shavings and almonds. Refrigerate at least 3 hours.