Mini Black Forest Trifles (Print-Friendly Version)
Chocolate cake pieces layered with cherry preserves, whipped cream, and pudding for an easy, elegant dessert.
# What You'll Need:
→ Cake
01 -
375 g chocolate cake mix, plus ingredients as per package instructions
02 -
Cooking spray
→ Liquor (optional)
03 -
45 ml kirsch cherry liqueur, divided
→ Pudding
04 -
85 g instant chocolate pudding mix
05 -
480 ml whole milk
→ Whipped Cream
06 -
480 ml heavy cream
07 -
30 g confectioners' sugar
→ Toppings
08 -
370 g cherry preserves
09 -
Chocolate shavings, for garnish
# How to Make It:
01 -
Preheat oven to 175°C and position rack in center. Grease a 33 cm x 23 cm baking pan with cooking spray. Prepare cake batter following package instructions and pour into the pan.
02 -
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
03 -
Poke the cake all over with a fork. Brush 30 ml of kirsch cherry liqueur evenly over the cake if using. Allow to cool completely.
04 -
Cut approximately half of the cooled cake into 1.3 cm cubes; reserve remaining cake for another use.
05 -
Whisk pudding mix with milk until it begins to thicken. Refrigerate until assembly.
06 -
Using a handheld mixer on medium-high speed, beat heavy cream and confectioners' sugar until medium peaks form.
07 -
In a small bowl, mix cherry preserves with remaining 15 ml kirsch if using.
08 -
In small glasses or jars, layer 4 to 5 cake cubes to cover the bottom. Add whipped cream, then preserves mixture, followed by chocolate pudding. Repeat layers once more. Top with whipped cream and chocolate shavings. Refrigerate until serving.
# Additional Tips:
01 -
Cake and pudding can be prepared up to 3 days in advance to simplify assembly. Allow trifles to chill for several hours; they improve as the cake softens.