This Dessert is More Than a Christmas Tradition in My House
Okay, look—my Black Forest Trifle isn’t what you’d call a classic Christmas recipe in the usual sense, but I swear by it every year. There was this one Christmas Eve (snow everywhere, the neighbours playing Slade a bit too loudly) and I was wrestling with a Black Forest gateau, I basically lost a battle with the whipped cream, and out of pure desperation, turned the whole soggy, slightly wonky mess into a trifle. Fast-forward, and now my family actually requests the trifle version! Funny how mistakes sometimes become the "tradition", isn't it? Anyway, this one’s basically winter in a bowl plus a little boozy magic. If your family’s anything like mine, it’ll vanish faster than you can say “just one more spoonful.”
Why You'll Love This Black Forest Trifle
I pull this recipe out whenever I want to look like I’ve put in loads of effort, even if all I really want is to eat chocolate and cherries on the sofa. My family goes a bit mad for it—the mix of creamy, chocolatey, fruity is a total winner (and if you’ve ever had the real Black Forest cake, you’ll get why). Plus, no fiddly cake layers, no worrying if things are perfectly level. And if you’re impatient like me, good news: this is even better made ahead. I mean, chaos in the kitchen is basically a given over Christmas, right?
What You'll Need (Plus My Go-To Shortcuts)
- One chocolate sponge cake (shop-bought is fine, or chocolate roll; I’ve even used brownies in a pinch)
- 1 jar good-quality morello cherries, pitted (though I’ve had to use tinned cherry pie filling before, didn’t love it, but it kinda works!)
- About 3 tablespoons kirsch or cherry liqueur (optional—I sometimes mix in amaretto if that’s all I’ve got, and my brother swears by rum, which... is not for everyone)
- 150g dark chocolate, chopped (or chocolate chips if you’re low on time)
- 500ml double cream (heavy cream if you’re across the pond, and one Christmas I had to top up with a splash of single cream; worked out okay)
- 250g mascarpone (cream cheese is an OK sub but it’s not as luxe—my gran used to use just thick Greek yogurt, which is surprisingly tasty)
- 2–3 tablespoons icing sugar, to taste
- 1 teaspoon vanilla extract (the real stuff is heaps better, but I’m not here to judge fake vanilla if it’s what you’ve got left after baking binge)
- Grated chocolate or chocolate curls (totally optional, but it does look very fancy)
Let’s Get Messy—How I Tackle This Trifle
- Slice up your cake into chunky pieces. Big chunks, little chunks, whatever—somewhere between bite-sized and “I can fit this on my spoon without embarrassment.” Layer half into the bottom of your trifle bowl (or a big glass dish). This is your no-pressure zone; if bits fall apart, it’s fine.
- Drizzle the kirsch or cherry liqueur all over the cake. If you like it strong, go wild. If you’re serving kids, leave it out (I once tried it with just cherry juice and... not quite the same, but it works in a pinch!).
- Pile over half your cherries (plus a bit of juice). Don’t be stingy! Press them in a little. This is usually where I sneak a taste. Such is life.
- Chop or shave the chocolate; scatter half over the cherries. Sometimes I use a box grater, sometimes just whack a bar with the back of a spoon. There’s no wrong way, honestly.
- Whip the cream, mascarpone, icing sugar, and vanilla together until it’s just thick and pillowy. Don’t overwhip—once I did and ended up with something ‘buttery’ and... yeah, no thanks. Plop half of this mixture carefully over the choc-cherry layer and smooth out. Or don’t smooth it, rustic is fine!
- Repeat with a second layer: cake, kirsch, cherries, chocolate, cream—like assembling a slightly chaotic chocolatey lasagna.
- Finish with those chocolate curls or grated chocolate on top. Pop it in the fridge for at least 3 hours (but overnight is better, trust me). The flavours mingle and it softens up in a really moreish way.
Some Notes I’ve Learned (Sometimes The Hard Way)
- The type of chocolate really does make a difference; on one very late night, I used cheap milk choc and the whole thing was just too sweet.
- If your cream won’t whip, it’s probably too warm so chill the bowl first. Or your arm’s just tired—it’s a workout.
- If your trifle looks a bit swampy halfway through, don’t panic! It always firms up in the fridge, promise.
Mix It Up—Variations (and One Slight Misfire)
I once tried this with raspberries instead of cherries. Not the worst, but not the same festive vibes. Swapping out chocolate for white chocolate was a total snooze. Adding crushed amaretti biscuits for crunch, on the other hand—amazing. Or, go gluten free with a flourless chocolate cake instead.
The Stuff You’ll Need (and My Cheaty Fixes)
- Trifle bowl – but honestly, any clear-ish bowl works. Heck, I used a lasagne dish once when every nice bowl had been nabbed for potato salad.
- Electric mixer or just a big balloon whisk and a strong arm (don’t blame me if you get cream everywhere; I always do)
- Sharp knife
- Box grater or veggie peeler for chocolate curls (Or just bash it in the packet. Who cares?)
How to Store It (Not That It Ever Lasts Long!)
Technically, this keeps in the fridge for 2–3 days if covered. But honestly, in my house it never lasts more than a day! The rare time there are leftovers, I’m convinced it tastes even better for breakfast. Not that I’m advocating that... (ok, maybe I am).
How I Serve Black Forest Trifle at Christmas
Usually, I plonk the bowl right in the middle of the dessert table and let everyone dig in, family-style. Sometimes with big spoons, sometimes with shot glasses for mini versions when people are "too full for pudding" (spoiler: they're never too full). Bit of holly on the side if I’m feeling fancy—it’s all for show.
Pro Tips (Learned the Hard Way... Because Of Course)
- Don’t rush the chilling time. I once served it after an hour and the liquid pooled everywhere—it was chaos (still tasty, just... less elegant).
- Use REAL vanilla if you can. Fake stuff sometimes leaves an odd aftertaste, or maybe that's just me being fussy now.
- Slice the cake a bit chunkier than you think makes sense. If it looks messy, you’re doing it right.
Questions I Actually Get From Friends (and My Mom... Hi, Mum!)
"Can I make this ahead of time?" Totally, up to 24 hours is perfect. Actually, I think this tastes better the next day (if you can wait, which nobody in my house ever does).
"What if I can’t find kirsch?" Try any cherry or berry liqueur. A splash of port, or honestly just the juice from the cherries will do okay. I’ve used a slosh of brandy once, but it was a bit much.
"Does it freeze well?" Nooo, don’t try it. The cream gets weird and grainy. Eat it fresh, honestly.
"Can I make this dairy free?" I haven’t tried every combo, but coconut cream and a vegan chocolate sponge work pretty well, in my experience. Brands differ, so you might have to experiment (or message me and let me know!).
If you fancy reading up on the BBC Good Food version, it’s where I nicked part of my ratios form, or check Delia’s Black Forest Trifle for some retro inspiration. Both are pretty solid—but, naturally, I think mine’s the real winner; just saying.
So there you go: a trifle that brings the party to Christmas, and (hopefully) won’t have you weeping over complicated cakes again. If you give it a shot, let me know what you think—or, you know, what went wrong, because those stories are always the best anyway.
Ingredients
- 1 boxed chocolate cake mix (plus ingredients as per package instructions)
- 2 cups cherry pie filling
- 1 cup fresh or frozen cherries, pitted
- 2 tablespoons kirsch or cherry liqueur (optional)
- 2 cups chocolate pudding
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate shavings
Instructions
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1Prepare the chocolate cake according to package instructions. Let it cool completely, then cut into cubes.
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2In a bowl, mix cherry pie filling with fresh or frozen cherries and kirsch or cherry liqueur, if using.
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3Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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4In a large trifle dish or individual glasses, layer chocolate cake cubes, cherry mixture, chocolate pudding, and whipped cream. Repeat layers as needed.
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5Finish with a layer of whipped cream and sprinkle generously with dark chocolate shavings on top.
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6Chill in the refrigerator for at least 1 hour before serving for best results.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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