Description
This Black Forest Trifle is a decadent layered dessert featuring moist devil’s food cake, rich chocolate pudding, sweet cherry pie filling, and homemade whipped cream. Garnished with fresh cherries and chocolate curls, this chilled trifle is perfect for special occasions and serves 16 people generously.
Ingredients
Scale
Cake Layer
- 15.25 ounces devil’s food cake mix (plus required ingredients listed on the box: eggs, oil, and water)
Pudding Layer
- 5.9 ounces instant chocolate pudding mix
- 3 cups half and half
Cherry Layer
- 42 ounces cherry pie filling (2 cans of 21 ounces each, divided)
Whipped Cream
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Garnishes
- Fresh cherries with stems
- Chocolate curls or shavings
Instructions
- Preheat Oven: Preheat your oven to 350°F. Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray or lining it with parchment paper to ensure easy cake removal and cleanup.
- Bake Cake: Prepare the devil’s food cake according to the package directions, which typically include adding eggs, oil, and water. Pour the batter into the prepared baking dish and bake. Once done, set the cake aside on a cooling rack to cool completely.
- Make Chocolate Pudding: In a large bowl, whisk the instant chocolate pudding mix with 3 cups of half and half for about 2 minutes until thickened. Cover and refrigerate to chill while preparing other layers.
- Prepare Whipped Cream: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed with a mixer until stiff peaks form. Cover and chill the whipped cream until ready to use.
- Cut Cake: Once the cake is cooled, cut it into two layers crosswise. Use only half of the cake for the trifle; wrap the other half tightly in plastic wrap and foil, then freeze for another use. Cut the half used into 1-inch cubes.
- First Layer Assembly: In a large trifle bowl, layer half of the cubed cake evenly on the bottom. Spread half of the chilled chocolate pudding over the cake cubes, followed by the first 21-ounce can of cherry pie filling. Then spread half of the whipped cream over the cherries.
- Second Layer Assembly: Reserve ½ cup of the second can of cherry pie filling, then repeat the layering using the remaining cubed cake, the rest of the pudding, the remaining cherry pie filling (except the reserved ½ cup), and the remaining whipped cream. Some cake cubes may remain.
- Final Topping: Spoon the reserved ½ cup cherry pie filling on top, then garnish with fresh cherries and generously sprinkle with chocolate curls or shavings.
- Chill: Refrigerate the assembled trifle for at least 2 hours to allow the flavors to meld and the dessert to chill.
- Serve: Serve chilled and enjoy this delightful Black Forest classic!
Notes
- You can freeze the unused half of the cake for up to 1 month for later use.
- Ensure the whipping cream is very cold before whipping for best volume.
- For added texture, you can sprinkle some chopped nuts between layers if desired.
- This dessert is best served within 2 days of assembly for optimal freshness.
- Use fresh cherries with stems for an attractive garnish and easier handling.
