Chocolate fans gather 'round, you're going to love this. Classic flavours meet timeless elegance. Perfectly layered with soft, moist cake, lush Cranberry, Sour Cherry & Port Preserve, and silky whipped cream, this trifle is a showstopper at any holiday gathering.
Each spoonful combines the nostalgic taste of Black Forest cake with a modern twist, making it a must-have dessert that's as easy to prepare as it is joy to serve. Celebrate the season with a dessert that's sure to impress and satisfy any sweet tooth.
Rated 5.0 stars by 1 users
Dessert, Make-Ahead, Party
6
2 hours
45 minutes
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.
1 cup Butter, room temperature
2 Eggs
1 cup Granulated sugar
½ cup Cocoa powder
1 tsp Baking soda
1 tsp Baking powder
1 cup Milk
2 tsp Vanilla
2 cups Whipping cream
¼ cup Granulated sugar
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.
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.
Leftovers can be stored in an airtight container for up to 3 days in the fridge.
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