Better Homes And Gardens Black Forest Trifle Recipe

best trifle recipes black forest trifle

This is a classic retro trifle, a twist on the Black Forest gateau, that's remained popular for decades and it's not hard to see why - chocolate and cherries is a magical combination and given an extra kick with the addition of kirsch.

If you're looking for more trifle ideas we have plenty in our collection of best trifle recipes including an espresso martini trifle.

For more Black Forest inspired recipes, these are some of our favourites:

Classic Black Forest gateau A traditional take of the classic German cake - this recipe has three layers, filled, as you would expect, with cream and cherries.

Black Forest trifle pots For individual Black Forest trifles, try these mini pots, which use pre-made chocolate brownies as a sponge base.

Black Forest self-saucing pudding This pudding is topped with a chocolate cherry sponge and underneath is a chocolate sauce, flavoured with kirsch.

Cal/Serv: 524

Makes: 10 - 12

Prep Time: 0 hours 50 mins

Cook Time: 0 hours 25 mins

Total Time: 1 hour 15 mins

oil, to grease

large eggs

125 g

caster sugar

75 g

plain flour, plus extra to dust

15 g

cocoa powder

500 ml

pot fresh chilled custard

100 g

dark chocolate, finely chopped, plus extra, grated, to decorate

3 x 425g tins cherries in light syrup

3 tbsp.

Kirsch

3 tbsp.

cherry jam

600 ml

double cream

25 g

icing sugar

fresh cherries, optional, to decorate

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Preheat oven to 190°C (170°C fan) mark 5. Grease and line base and sides of a 20.5cm (8in) round cake tin with baking parchment.
Put eggs and caster sugar into a large non-metallic bowl. With a handheld electric whisk, beat to combine. Set bowl over a pan of gently simmering water and whisk until mixture is pale and thick – about 5min. Take bowl off heat and continue whisking until cool – about 3-5min.
Sift in flour and cocoa powder and fold together with a large metal spoon, trying not to knock out air. Carefully pour into tin, level and bake for 20-25min until risen and springy to the touch. Remove from tin and leave to cool on a wire rack.
Meanwhile, put custard and chopped chocolate into a small pan and heat gently, stirring
occasionally, to melt chocolate. Set aside.
Drain tinned cherries, reserving 4tbsp of the syrup. Mix Kirsh into reserved syrup. In a separate bowl, mix jam into the cherries. Set both aside.
To assemble, in a large bowl whip cream and icing sugar until cream just holds its shape. Mix a large spoonful of whipped cream into chocolate custard to loosen. Slice cooled cake horizontally into three even layers.
Place one sponge layer in base of a large trifl e bowl (trim sponge if necessary). Brush over 1/3 of the Kirsch syrup. Top with half the cherry jam mixture, then spread over half the custard, followed by 1/3 of the cream. Repeat layering process once more, finishing with a final layer of sponge (brushed with remaining syrup) and cream. Decorate with fresh cherries, if using, and grated chocolate.

Get Ahead

Prepare to end of step 3 up to a day ahead. Carefully wrap cooled sponge in clingfilm and keep at room temperature. Complete recipe up to 3hr ahead. Keep chilled until ready to serve.

Per Serving:

Calories: 524
Fibre: 1 g
Total carbs: 46 g
Sugars: 40 g
Total fat: 34 g
Saturated fat: 21 g
Protein: 6 g

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