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Black Forest Trifle Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Black Forest Trifle Recipe with Pressure Cooker Tips

This rich Black Forest Trifle layers decadent chocolate cake, sour cherry filling, and stabilized whipped cream—perfectly balanced with a splash of Kirschwasser and made surprisingly easy thanks to pressure cooker tips.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 425 kcal

Equipment

  • 1 Stand mixer
  • 1 Trifle dish

Ingredients
  

Chocolate Cake

  • 1 ¾ cups cake flour
  • ¾ cup cocoa powder
  • 1 ¾ cups white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups buttermilk at room temperature
  • 1 teaspoon espresso powder optional
  • ⅔ cup vegetable oil
  • ½ cup sour cream at room temperature
  • 3 large eggs at room temperature
  • ½ cup boiling water

Sour Cherry Filling

  • 4 cups sour cherries plus juices
  • ¾ cup white sugar
  • ½ lemon juice of
  • 1 ½ tablespoons tapioca starch
  • 3-4 tablespoons Kirschwasser optional
  • 5 tablespoons cold water

Stabilized Whipped Cream

  • ¼ cup white sugar
  • 1 tablespoon cornstarch
  • 4 cups heavy whipping cream
  • ½ teaspoon vanilla extract optional

Garnish (Optional)

  • finely-crumbled chocolate cake
  • bittersweet chocolate curls or shavings
  • whole cherries pitted sweet, sour, or maraschino

Instructions
 

Instructions

  • Preheat oven to 350°F. Grease your baking dish well.
  • Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Set aside.
  • In stand mixer bowl, beat buttermilk, espresso powder, vegetable oil, and sour cream. Add eggs one by one, then gradually pour in boiling water. Add dry mix slowly while mixing on low until smooth.
  • Pour batter into greased dish and bake 30–35 minutes. Cool before handling.
  • Heat cherries, sugar, lemon juice, and 3 tablespoon water to simmer. Add tapioca starch mixed with 2 tablespoon water while stirring. Simmer 3–5 minutes, then cool. Stir in Kirschwasser.
  • Whisk sugar and cornstarch with 1 cup cream, simmer 2 mins while stirring. Chill. Whisk remaining 3 cups cream to soft peaks. Fold in chilled mix and beat briefly. Chill fully.
  • Break cake into chunks. Layer one-third cake, then one-third cherry filling, followed by whipped cream. Repeat layers and finish with whipped cream and garnish.
  • Chill trifle for several hours before serving for best taste and texture.

Notes

You can prep this trifle a day ahead. Store covered in the fridge, and avoid freezing due to whipped cream texture. Best enjoyed within 24 hours.