Description
These Mini Black Forest Trifles are delightful individual desserts featuring layers of moist chocolate cake, cherry preserves infused with kirsch liqueur, creamy chocolate pudding, and fluffy whipped cream, finished with luscious chocolate shavings. Perfect for parties or special occasions, they offer a rich, elegant treat with classic Black Forest flavors in convenient single-serve portions.
Ingredients
Scale
Cake and Liquor
- Cooking spray, for greasing
- 1 (13.25-oz.) box chocolate cake mix, plus ingredients called for on box (typically eggs, oil, and water)
- 3 Tbsp. kirsch cherry liqueur, divided (optional)
Pudding and Cream
- 1 (3-oz.) box instant chocolate pudding
- 2 cups milk
- 2 cups heavy cream
- 1/4 cup (30 g) confectioners’ sugar
Other
- 1 (13-oz.) jar cherry preserves
- Chocolate shavings, for serving
Instructions
- Prepare and bake the cake: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 13″ x 9″ baking pan with cooking spray. In a large bowl, prepare the chocolate cake mix following the package instructions, typically combining the mix with eggs, oil, and water. Pour the batter evenly into the prepared pan.
- Bake and cool the cake: Bake the cake for 20 to 25 minutes or until a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
- Saturate the cake with liqueur: Use a fork to poke holes all over the cake surface. Brush 2 tablespoons of kirsch cherry liqueur evenly over the top of the warm cake (if using), allowing it to soak in. Let the cake cool completely.
- Cut cake into pieces: Cut about half of the cooled cake into 1/2-inch pieces for the trifles. Reserve the remaining cake for another use.
- Prepare chocolate pudding: In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups of milk until it just begins to thicken. Refrigerate until ready to assemble.
- Make whipped 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.
- Mix cherry preserves and remaining liqueur: In a small bowl, combine the cherry preserves with the remaining 1 tablespoon of kirsch cherry liqueur (if using) to enhance the flavor.
- Assemble the trifles: In small glasses or jars, place 4 to 5 pieces of the cut cake to cover the bottom. Add a layer of whipped cream, followed by a layer of the cherry preserves mixture, then a layer of chocolate pudding. Repeat the layering once more. Top each trifle with another spoonful of whipped cream and garnish with chocolate shavings.
- Chill and serve: Refrigerate the assembled trifles for at least 1 hour to allow flavors to meld and serve chilled.
Notes
- You can omit the kirsch cherry liqueur to make this dessert alcohol-free while still delicious.
- For a sturdier whipped cream, chill the bowl and beaters before whipping.
- Chocolate shavings can be made by grating a chocolate bar or using store-bought curls.
- These trifles can be assembled a few hours in advance and refrigerated to deepen the flavors.
- Leftover cake pieces can be frozen for up to one month or repurposed in other desserts.
Nutrition
- Serving Size: 1 trifle (approx. 150g)
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
