Luscious Chocolate Cherry Trifle
This elegant Luscious Chocolate Cherry Trifle layers moist chocolate cake with cherry compote, silky vanilla custard, and freshly whipped cream for a make-ahead dessert that impresses with minimal effort. Perfect for celebrations or simply making ordinary days extraordinary.
Ingredients
- 1 chocolate cake store-bought or homemade, about 9×13 inches
- 1/4 cup cherry liqueur or kirsch can substitute cherry juice for alcohol-free version
- 4 cups fresh cherries pitted and halved (or 2 cans cherry pie filling for convenience)
- 1/4 cup granulated sugar omit if using pie filling
- 2 tablespoons lemon juice omit if using pie filling
- 3 cups vanilla custard homemade or high-quality store-bought
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 oz dark chocolate shaved or grated
- Fresh cherries with stems for garnish optional
- Mint leaves for garnish optional
Instructions
- Prepare the cherry layer by combining fresh cherries, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes until cherries soften and release their juices. Remove from heat and cool completely. (Skip this step if using canned cherry pie filling.)
- Cut the chocolate cake into 1-inch cubes. Don’t worry about making perfect squares – irregular shapes will add character to your trifle and soak up flavors beautifully.
- Whip the cream in a large bowl using an electric mixer. When soft peaks begin to form, add powdered sugar and vanilla extract, then continue beating until firm peaks form. Be careful not to overwhip – you want it fluffy, not grainy.
- Begin assembly by arranging half the chocolate cake pieces in the bottom of your trifle bowl, gently pressing to create an even layer.
- Sprinkle the cake with half the cherry liqueur or juice, allowing it to soak in for a minute. The cake should be moistened but not swimming in liquid.
- Spoon half the cherry mixture over the soaked cake, ensuring an even distribution and letting some cherries show along the edge of the bowl for visual appeal.
- Pour half the custard over the cherries, spreading gently to the edges. Let it settle naturally into gaps between the cake pieces.
- Add half the whipped cream on top of the custard, creating a smooth layer and again allowing some to show at the edges.
- Sprinkle half the grated chocolate over the whipped cream layer, letting some fall against the glass for visual effect.
- Repeat all layers once more: remaining cake, liqueur, cherries, custard, whipped cream, and finish with the remaining chocolate shavings.
- Refrigerate the trifle for at least 4 hours, preferably overnight, to allow flavors to meld and layers to set properly.
- Garnish before serving with fresh cherries and mint leaves if desired. Serve chilled, making sure to scoop deeply to capture all layers in each portion.
Notes
- This trifle actually tastes better when made a day ahead, making it perfect for entertaining.
- For an even more decadent version, add a layer of chocolate ganache between the cherries and custard.
- A clear glass bowl is essential for showcasing the beautiful layers.
- If you’re short on time, use quality store-bought components like pound cake and pudding.
- For individual servings, assemble in wine glasses or mason jars for an elegant presentation.