Description
These Mini Black Forest Trifles are a delightful, individual dessert featuring layers of moist chocolate cake, cherry preserves, creamy chocolate pudding, and whipped cream. Inspired by the classic Black Forest cake, these trifles are perfect for parties or special occasions, offering a rich combination of flavors and textures in a convenient portion.
Ingredients
Units
Scale
Cake
- Cooking spray
- 1 (13.25-oz.) box chocolate cake mix, plus ingredients called for on box
- 3 Tbsp. kirsch cherry liqueur, divided (optional)
Pudding
- 1 (3-oz.) box instant chocolate pudding
- 2 cups milk
Whipped Cream
- 2 cups heavy cream
- 1/4 cup (30 g) confectioners' sugar
Other
- 1 (13-oz.) jar cherry preserves
- Chocolate shavings, for serving
Instructions
- Prepare the Oven and Cake Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13″ x 9″ baking pan thoroughly with cooking spray to prevent sticking.
- Make the Cake Batter: In a large bowl, prepare the chocolate cake mix according to the package directions, combining all required ingredients as instructed. Pour the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the oven and bake for 20 to 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes.
- Brush with Kirsch Liqueur: Using a fork, gently poke holes all over the surface of the cake to help the liqueur absorb better. Brush 2 tablespoons of kirsch cherry liqueur evenly over the top of the warm cake (if using). Let cool completely.
- Cut the Cake: Once cooled, cut about half of the cake into 1/2-inch pieces and set aside for assembling the trifles. Reserve the remaining cake for another use.
- Prepare the Chocolate Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups of milk until the pudding begins to thicken. Refrigerate until ready to use.
- Whip the Cream: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream and confectioners’ sugar until medium peaks form, indicating the whipped cream is stable but not overbeaten.
- Mix Cherry Preserves and Liqueur: In a small bowl, combine the cherry preserves with the remaining 1 tablespoon of kirsch (if using) to enhance the cherry flavor.
- Assemble the Trifles: In small glasses or jars, start by placing 4 to 5 pieces of chocolate cake to cover the bottom. Layer with a spoonful of whipped cream, then the cherry preserves mixture, followed by a layer of chocolate pudding. Repeat these layers once more.
- Finish and Chill: Top each trifle with an additional spoonful of whipped cream and a sprinkle of chocolate shavings. Refrigerate the trifles until ready to serve, allowing the flavors to meld and the dessert to chill properly.
Notes
- Kirsch cherry liqueur is optional but adds authentic Black Forest flavor. For a non-alcoholic version, omit it or substitute with cherry juice.
- Use quality chocolate cake mix and chocolate pudding for richer taste.
- Chocolate shavings can be made from a chocolate bar using a vegetable peeler.
- Prepare the cake a day ahead for easier assembly.
- Trifles can be made in larger containers if mini servings are not preferred.
Nutrition
- Serving Size: 1 mini trifle (approx. 150g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
