Cranberry, Sour Cherry & Port Festive Black Forest Trifle
Cranberry, Sour Cherry & Port Festive Black Forest Trifle
6
2 hours
45 minutes
Dessert, Make-Ahead, Party
As delicious as a black forest cake without the fuss, this trifle is all the classic flavours pulled into an elegant finish to a holiday meal. Serve in individual portions or in one large trifle bowl, the secret sauce is the Cranberry, Sour Cherry & Port Preserve. Complex, sweet and packed with flavour it is infused into every bite of this delicious dessert.
Ingredients
1 cup Butter, room temperature
2 Eggs
1 cup Granulated sugar
- 2 cups Cake & Pastry flour
½ cup Cocoa powder
1 tsp Baking soda
1 tsp Baking powder
1 cup Milk
2 tsp Vanilla
- 2 cups Cranberry, Sour Cherry & Port Preserve
2 cups Whipping cream
¼ cup Granulated sugar
Directions
Preheat the oven to 325°F and prepare a 9x13 cake pan with parchment paper. Place a bowl and beaters or a whisk in the fridge.
- In the bowl of a stand mixer, or in a large bowl with electric beaters, blend butter and sugar until light and fluffy. With a spatula, scrape down the sides of the bowl then add in one egg at a time beating to for a loose, golden uniform mixture.
- Sift together the flour, cocoa powder, baking soda and baking powder.
- Add the sifted dry ingredients to the bowl and beat on low to just combine. Pour in the milk and vanilla and beat slowly to combine. Once a uniform mixture, beat on medium-high speed for 3 minutes to form a deeply glossy batter.
Pour the batter into the prepared pan. Dollop ½ cup of Cranberry, Sour Cherry & Port Preserve over the top of the batter. Use a knife or skewer to swirl it into the batter. Place the cake in the preheated oven and bake for 25 minutes or until a toothpick inserted comes out clean. Let rest in the pan for 5 minutes, then remove, and let cool completely on a wire rack.
When the cake is cool, and you’re ready to assemble the trifle, remove the bowl and beaters from the fridge. Pour cream and remaining ¼ cup sugar into the bowl. Beat the cream to stiff peaks.
- Slice the cake into cubes for a large single trifle, or using a cookie cutter, cut out rounds of cake to fit into wine glasses or individual trifle bowls.
- Add a layer of cake to the bowl and top with whipped cream, and Cranberry, Sour Cherry & Port Preserve. Repeat the layers until the bowl is full, finishing with whipped cream on the top.
- Serve immediately or cover and chill in the fridge for up to one day in advance, to allow the flavours to meld and trifle to settle.
