Black Forest Trifle

Black Forest Trifle IMAGE Author: Canadian Living Credits: Black Forest Trifle IMAGE

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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