When I was a kid, Mutti and I while shopping would sometimes stop for Kaffe and Kuchen. I loved being able to go up to the cake display and with my nose pressed to the glass look at all of the sweet offerings and decide what I would have.
I absolutely love chocolate, particularly dark chocolate, but I am not obsessed with mud cake like so many chocoholics I know, unless it is for breakfast where it seems to possess an all together different appeal……..rather like McDonalds at 2 am after a night out drinking 😉 So Black forest cake was often my pick. The slight sourness of the cherries against chocolate sponge and cream were just heavenly.
This Easter after weeks of almost no sugar in my daily diet thanks to my new health kick, I decided to go all out and make a heavenly trifle based on black forest cake I so fondly consumed as a child. There is certainly no shortage of chocolate in this recipe which seemed only fitting for celebrating the day where I can eat chocolate with guilt free glee.
I won’t lie, this particular version is not exactly a slap dash type of trifle. But I have taken some short cuts which hopefully will make you more inclined to make it. I used cherry brandy because despite Dads best efforts Kirsch could not be found. The cherry liqueur serves to add an echo of cherry flavour to all layers of the trifle and gives it extra depth. The chocolate cake recipe I have used is by no obligatory it just happens to be a quick one bowl wonder and is not so rich as to be over powering, but you can use your favourite chocolate sponge recipe.
I have used the mousse recipe so many times it doesn’t bear thinking about. I usually use brandy, but in keeping with the cherry theme substituted cherry brandy. Don’t be scared that it will add some strong alcoholic component to the mousse. It really doesn’t but rather enhances the flavour of the chocolate.
While I knew all the components of this trifle were delicious by themselves, I had no idea if placed together they would really work the way I hoped. But I promise that this will not disappoint. Even Dad licked the bowl!
Black Forest Trifle
by Miranda Sharp in Epicure Chocolate
- 3 tbsp butter
- 1 cup of self raising flour
- 2 tbsp of cocoa
- 1 cup castor sugar
- 2 eggs
- ½ cup milk
- 1 tsp of vanilla extract
- 300 mil cream
- 30 gms of sugar
- 130 gms of dark chocolate
- 4 eggs, seperated
- 2 tsp of Cherry Brandy
- Jar of morello cherries
- 300 mls Whipped cream
- Vanilla pod
- Store bought sponge cake
- Cherry jam
Make the chocolate cake as instructed below;
1. Melt butter and combine with remaining ingredients. Pour into 20 cm cake tin and bake for 20 mins.
2. Once cooled and removed from the tin wrap in cling film and place in the freezer for approximately 30 mins before using. This will make it easier to cut in half.
Make the mousse as instructed below;
1. Whip cream with sugar until soft peaks
2. Melt chocolate in microwave on short bursts. Allow the chocolate to cool slightly and then add brandy, egg yolks and whip until smooth and thickened
3. Fold cream into the chocolate mixture
4. Whip egg whites until soft peaks and then fold 1/3 of the egg whites into the chocolate mixture, you can be quite cavalier with how you combine this 1st 1/3 of the egg whites. Add the egg white and chocolate mixture to the remaining 2/3rds of the egg whites folding gently until just combined.
Next prepare the cherries
1. Drain cherries, put the cherries aside and place the syrup in a small saucepan and bring to a boil.
2. Add 2 tbsp of cherry brandy and reduce the syrup until reduce by half and sticky. Take off the heat and put cherries into the mixture and leave to macerate. The cherry mixture must be completely cooled before using.
3. Slice vanilla sponge cake in half lengthwise.
4. Slice chocolate sponge in half lengthwise
5. Slice 1 slice of vanilla sponge on the bottom of trifle bowl. Spread with cherry jam top with 1 slice of chocolate sponge.
6. Top the chocolate sponge with half the cherry mix and spoon over half the syrup.
7. Repeat process until all the sponge, cherries and syrup are used up.
8. Top with Chocolate mousse
9. Whip cream with vanilla seed from 1 vanilla pod and spread on top of trifle.
10. Top with chocolate shavings.