Ingredients
Equipment
Method
Preparation
- Combine cherries, sugar, and water in a saucepan; bring to a simmer. Mix cornstarch with 2 tablespoons of water to create a slurry, then stir into the simmering cherries until thickened.
- Remove the cherry mixture from heat and stir in vanilla, then let it cool completely. Cut the chocolate cake into 1-inch cubes.
- Arrange half of the cake cubes in the bottom of a large trifle dish, then drizzle with half of the cherry liqueur or cherry juice.
Assembly
- Spoon half of the cooled cherry filling over the cake layer. Top with half of the prepared whipped cream, spreading it evenly.
- Place the remaining cake cubes over the whipped cream, drizzle with the remaining liqueur or juice, and then add the rest of the cherry filling.
- Top with the remaining whipped cream, spreading it smoothly across the surface.
Chill and Serve
- Chill the trifle for at least 4 hours, or preferably overnight, to allow the flavors to meld. Before serving, garnish with chocolate shavings and fresh cherries if desired.
Notes
For best results, chill the trifle overnight. You can substitute cherry juice for Kirsch for an alcohol-free version.
