Black Forest Trifle

Black Forest Trifle IMAGE Image by: Black Forest Trifle IMAGE Author: Canadian Living

If you love the traditional Black Forest cake, this trifle is for you. We love the flavour and aroma of cherry brandy, but you can also use kirsch. 

  • Portion size 14 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 1 1/4 cup cherry brandy
  • 1/2 cup sour cherry jam
  • 2 cups drained bottled pitted sour cherries in syrup
  • 1 1/2 cup whipping cream (35%)
  • 1 tablespoon granulated sugar
  • 7 maraschino cherries
  • 1/4 cup grated dark chocolate
Chocolate Pound Cake:
  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cups buttermilk
Custard:
  • 8 egg yolks
  • 4 cups milk
  • 3/4 cups granulated sugar
  • 1/2 cup cornstarch
  • 4 teaspoons almond extract

Method

Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 5 minutes.

Strain through fine sieve into clean bowl; stir in almond extract. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Chocolate Pound Cake: In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.

Stir together flour, cocoa, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into lightly greased 8-x 4-inch (1.5 L) loaf pan, smoothing top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 10 minutes; turn out onto rack, set right side up and let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap and freeze for up to 1 month.)

In small bowl, combine cherry brandy with sour cherry jam. Cut cake into 3/4-inch (2 cm) cubes. Line 16-cup (4 L) trifle bowl with one-third of the cake pieces; spoon one-third of the jam mixture over top. Top with one-third of the drained sour cherries; spoon one-third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 24 hours.

In bowl, whip cream with sugar; spread three-quarters over trifle. Using piping bag fitted with star tip, pipe remaining whipped cream into 7 rosettes around edge. Top each rosette with 1 maraschino cherry. Sprinkle with grated chocolate.

Nutritional facts Per each of 14 servings: about

  • Fibre 2 g
  • Sodium 309 mg
  • Sugars 40 g
  • Protein 9 g
  • Calories 523.0
  • Total fat 25 g
  • Potassium 295 mg
  • Cholesterol 208 mg
  • Saturated fat 15 g
  • Total carbohydrate 64 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Black Forest Trifle

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