Black Forest Trifles
I am my father’s daughter — I adore fresh bing cherries.
And I am my mother’s daughter — I love a good chocolate cake!
So when I not-surprisingly found myself with leftover chocolate cupcakes and a fridge full of fabulous bing cherries this summer, I decided to go “Black Forest” and make these adorable little trifles!
Traditionally, black forest cake is often made with jarred cherries, but I much preferred the fresh — delicious! I was actually cooking for one of my good friends who’s expecting, so decided to nix adding the Kirsch this time. But I included it in the recipe for any of you who want to add it into the cherries (and the yummy chocolate whipped cream!) to kick things up a notch. :)
Definitely a fun and delicious take on a classic that will have you saying “pretty please with a cherry on top”! :)
Black Forest Trifles
- 1 pan of chocolate cake or brownies, torn or cut into small pieces
- 1 pound fresh bing cherries (**or see tip below for using jarred cherries**)
- 6 Tbsp. Kirsch or spiced rum (you can substitute cherry juice or water to make without alcohol)
- 3 Tbsp. sugar
- 2 cups chilled heavy whipping cream
- 6 Tbsp. powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 1 Tbsp. Kirsch (optional)
- bing cherries (with stems)
- chocolate curls or shavings
To Make Cherries:
In a small saucepan or medium skillet, stir together pitted cherries and sugar over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, carefully stir in Kirsch, and transfer back to heat. Continue to cook over medium-heat until liquid is slightly thickened, about 2 minutes. Remove from heat and let cool.
To Make Whipped Cream:
In an electric mixer bowl (that has preferably been chilled for at least 5-10 minutes beforehand), beat the cream, powdered sugar, cocoa (and Kirsch, if desired) together until peaks form.
To Assemble Trifles:
Place a layer of chocolate cake or brownies in a trifle bowl. Then spoon or pipe on a layer of chocolate whipped cream. Then add a layer of cherries. Repeat as many times as desired, and top with a layer of whipped cream garnished with chocolate curls and a cherry.
If using jarred or canned bing cherries, they don’t need to be cooked as long as fresh cherries. Drain and reserve the juice, and add a few tablespoons to the Kirsch and sugar to cook in the skillet. And then after 2 minutes, add the cherries and continue cooking until warmed through.