Description
This Black Forest Trifle is a decadent layered dessert combining rich devil’s food cake, creamy chocolate pudding, luscious cherry pie filling, and fluffy homemade whipped cream. Garnished with fresh cherries and chocolate curls, it’s perfect for parties and gatherings, serving 16 people with a stunning presentation and irresistible flavors.
Ingredients
Scale
Cake
- 15.25 ounce devil’s food cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
Pudding
- 5.9 ounce instant chocolate pudding mix
- 3 cups half and half
Cherry Filling
- 42 ounces cherry pie filling (2 cans of 21 ounces each, divided)
Whipped Cream
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Garnish
- Fresh cherries with stems
- Chocolate curls or shavings
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper to ensure easy removal and cleanup.
- Bake the Cake: Prepare the devil’s food cake batter according to the package directions, which usually require eggs, oil, and water. Pour the batter into the prepared baking dish and bake as directed. Once baked, transfer the cake to a cooling rack and allow it to cool completely.
- Make the Chocolate Pudding: In a large mixing bowl, whisk together the instant chocolate pudding mix and 3 cups of half and half for about 2 minutes until the mixture thickens. Cover and refrigerate while you prepare the other layers.
- Prepare the Whipped Cream: Using a chilled mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with a hand or stand mixer on medium-high speed until stiff peaks form. Cover and place the whipped cream in the refrigerator until needed.
- Cut the Cake: After the cake has fully cooled, slice it in half horizontally. Reserve one half by tightly wrapping it in plastic wrap and foil, then freeze it for another use. Cut the remaining half into 1-inch cubes for the trifle.
- Assemble First Layer: In a large trifle bowl, spread an even layer of cubed cake on the bottom. Spoon half of the chocolate pudding over the cake cubes, spreading evenly. Layer the first can of cherry pie filling over the pudding, then spread half of the whipped cream on top.
- Assemble Second Layer: Reserve ½ cup of the second can of cherry pie filling. Repeat layering with the remaining cake cubes, chocolate pudding, cherry pie filling (except the reserved portion), and whipped cream. You may have some leftover cake cubes.
- Top and Garnish: Finish by spreading the reserved ½ cup cherry pie filling on top. Garnish with fresh cherries and sprinkle generously with chocolate curls or shavings for an elegant finish.
- Chill: Refrigerate the trifle for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly.
- Serve and Enjoy: Serve the trifle chilled and enjoy this rich and festive dessert with family and friends.
Notes
- Make sure the cake is completely cool before cutting to avoid crumbling.
- The unused half of the cake can be wrapped tightly and frozen for up to 3 months.
- Use cold heavy cream and a chilled bowl to make fluffy whipped cream more easily.
- The trifle is best served after chilling for at least 2 hours, but it can be refrigerated overnight.
- Fresh cherries add a beautiful and tasty garnish, but you can substitute with maraschino cherries if desired.
- Chocolate curls can be made by shaving a chocolate bar using a vegetable peeler.
