Black Forest Trifle Recipe

There’s something magical about a dessert that combines layers of chocolate, cherries, and cream, all served in one stunning bowl. The Black Forest trifle is a show-stopper dessert that tastes just as good as it looks. It’s rich, fruity, and indulgent—perfect for any celebration or when you just need an excuse to eat dessert with a spoon. Whether you’re a die-hard Black Forest cake fan or simply love the combination of chocolate and cherries, this trifle will not disappoint.

This recipe is near and dear to me because it reminds me of the Christmases spent at my grandmother’s house. Every year, she’d whip up her Black Forest cake, and as much as I loved it, there was always a bit of intimidation cutting into her perfectly frosted layers. This trifle? It’s like the laid-back cousin of the cake—no slicing, no perfect layers, just easy spoonfuls of heaven. Plus, it’s one of those desserts you can throw together and still wow a crowd, and trust me, people will come back for seconds.

this RECIPE

A quick peek into the Black Forest’s roots

The Black Forest trifle takes its inspiration from the famous German dessert, Black Forest gâteau or Schwarzwälder Kirschtorte. The original cake hails from the Black Forest region of Germany, known for its cherry trees and Kirschwasser, a cherry-based brandy. The classic cake layers chocolate sponge with whipped cream, cherries, and a splash of Kirsch. Over the years, this elegant dessert has transformed into all kinds of creations, from cupcakes to trifles like this one, retaining the same delicious flavor profile in a more approachable (and less time-consuming!) form.

What makes each ingredient shine

Let’s take a closer look at the stars of this trifle and what makes them so essential. Spoiler alert: There’s a lot of chocolate and cherries happening here, and it’s as amazing as it sounds.

• Dark chocolate: The richness of dark chocolate takes the custard to the next level, giving it a luscious, bittersweet flavor. If you’re out of dark chocolate, semi-sweet works in a pinch. Just avoid milk chocolate, as it can make the custard too sweet.
• Ready-made custard: Convenience meets creaminess. Using store-bought custard saves time without compromising flavor. If you’re feeling ambitious, you can make your own!
• Double cream: Whipped to soft peaks, this is what brings the luxurious lightness to each spoonful. Swap with whipping cream if needed, but don’t go for single cream—it won’t hold its shape.
• Chocolate Swiss roll: These pre-made rolls are lifesavers when you need quick layers of sponge cake. If you can’t find Swiss roll, chocolate cake slices or even ladyfingers will work in a pinch.
• Cherries in syrup or Kirsch: The heart of this dessert! Cherries bring the tartness to balance out all that chocolate. You can use fresh cherries in summer or cherry pie filling if that’s easier. Don’t skip the Kirsch if you want that authentic Black Forest flair.
• Cherry jam: This layer intensifies the cherry flavor. I’ve used raspberry jam before in a pinch, and while it’s delicious, it’s not quite the same.
• Brownie bites: These are like little nuggets of chocolatey joy tucked into the trifle. You can chop up leftover brownies or even use chocolate cookies for a different texture.
• Grated chocolate: A sprinkling of grated chocolate on top is the cherry (or should I say chocolate?) on top.

The tools you’ll need (and alternatives)

No fancy gadgets are required for this trifle, which is part of its charm. Here’s what I recommend:

• A trifle bowl: This is the star vessel for your dessert. If you don’t have one, any large, clear bowl will do—the key is to show off those layers.
• Whisk or hand mixer: For whipping the cream to perfection. If you’re whisking by hand, consider it your arm workout for the day!
• Small saucepan: To melt the chocolate into the custard. Low and slow is the way to go here.
• A sharp knife: For slicing the Swiss roll neatly. Serrated knives work best to avoid squashing the cake.

Step-by-step: How to build the ultimate Black Forest trifle

Alright, roll up your sleeves and let’s get layering! Trust me, this process is so fun, you’ll almost feel like a dessert architect.

Step 1: Make the chocolate custard

Pour the custard into a saucepan and toss in your chopped dark chocolate. Over low heat, stir gently until the chocolate melts into the custard, creating a silky, chocolatey base. Once combined, pour it into a bowl and let it cool completely. (Pro tip: Don’t rush this step—warm custard will melt your cream layers later.)

Step 2: Whip the cream

In a large bowl, add the double cream and sift in the icing sugar. Whip until soft peaks form. You want it fluffy but not overly stiff—think of the consistency of clouds.

Step 3: Slice and drizzle the Swiss roll

Take your chocolate Swiss roll and slice it into 1-2 cm thick rounds. If you’re feeling fancy (or festive), drizzle a few tablespoons of Kirsch over the slices. The roll absorbs it beautifully, making every bite a little boozy treat.

Step 4: Assemble your layers

• Base layer: Arrange the Swiss roll slices around the sides and bottom of your trifle bowl.
• Custard layer: Pour over half of the chocolate custard and spread it evenly.
• Cherry and brownie layer: Add half the cherries (from the tin or jar) and scatter half the brownie bites on top.
• Cream layer: Spread on half of the whipped cream.
• Jam layer: Spoon on a generous layer of cherry jam to tie everything together. Repeat the layers once more, finishing with a final cloud of whipped cream on top.

Step 5: Garnish and chill

Decorate the trifle with fresh cherries and grated chocolate. Pop it into the fridge for at least an hour to let the flavors meld together and the custard firm up a bit. Then, dig in!

Customizing your Black Forest trifle

One of the best things about a trifle is how adaptable it is. Here are some ideas to make it your own:

• Make it alcohol-free: Skip the Kirsch and stick to cherries in syrup for a family-friendly version.
• Go gluten-free: Use a gluten-free chocolate cake or brownie base instead of the Swiss roll.
• Vegan version: Use plant-based custard and whipped coconut cream. You can also use a vegan chocolate cake as the base.
• Seasonal twist: Swap cherries for raspberries or strawberries in the summer. For winter, add a pinch of cinnamon to the custard and use spiced chocolate cake for a holiday vibe.
• Mini trifles: Assemble individual portions in mason jars or dessert glasses for an adorable presentation. Perfect for dinner parties!

Serving and presentation tips

This dessert shines on its own, but you can make it extra special by adding a few final touches. Serve it straight from the trifle bowl with a large serving spoon, or scoop it into individual bowls for a more refined look. Garnish with extra cherries, a dusting of icing sugar, or even some chocolate shavings if you want to get fancy. Pair it with a side of shortbread cookies or biscotti for a little crunch.

What to drink with your trifle

For a boozy pairing, a glass of cherry liqueur or a fruity red wine like Pinot Noir works beautifully. If you’re serving it after dinner, a shot of espresso or a creamy cappuccino complements the dessert perfectly. Want something kid-friendly? Try a sparkling cherry soda or hot chocolate.

Storing and reheating (though reheating won’t be necessary!)

This trifle keeps well in the fridge for up to three days, but let’s be real—it rarely lasts that long. Cover it tightly with cling film to keep it fresh. Avoid freezing it; the whipped cream and custard don’t thaw well. If you’ve got leftovers (lucky you!), eat them cold straight from the fridge—it’s almost better the next day when the flavors have settled.

Adjusting for different serving sizes

This recipe is generous and serves about 8-10 people, but you can easily scale it up or down. For a smaller gathering, halve the ingredients and use a smaller bowl. For a crowd, double everything and layer it in a giant punch bowl. Just remember, with larger portions, the trifle might take longer to set in the fridge.

Potential hiccups and how to avoid them

• Runny custard? Make sure it’s fully cooled before layering. A warm custard will slide around and make the dessert soupy.
• Over-whipped cream? Stop whisking as soon as soft peaks form. Too stiff, and it’ll be hard to spread.
• Soggy cake? Use just a light drizzle of Kirsch—too much liquid will make the cake layers mushy.

Time to dig in!

This Black Forest trifle is the perfect blend of chocolate, cherries, and cream—all in one glorious spoonful. Whether you’re making it for a holiday dinner, a birthday, or just because, it’s guaranteed to bring smiles all around. Don’t be afraid to tweak it to your taste—this dessert is as flexible as it is delicious. And when you try it, let me know how it turns out (bonus points if you share a picture)!

Frequently asked questions

Q: Can I make this ahead of time?
A: Absolutely! It’s best made a few hours ahead to let the flavors meld together. Just add the fresh cherries and grated chocolate right before serving.

Q: What can I use instead of Kirsch?
A: You can skip it entirely or use cherry juice for a non-alcoholic version. Amaretto or rum also works if you want a different twist.

Q: Can I freeze this trifle?
A: It’s not recommended. The whipped cream and custard won’t freeze well, and the texture will change when thawed.

Q: Do I need a trifle bowl?
A: While a trifle bowl shows off the layers beautifully, any large, clear bowl works just fine. You could also use individual glasses or jars.

Q: Can I use fresh cherries instead of canned?
A: Yes! If cherries are in season, pit them and simmer briefly with a little sugar and water to soften before layering.

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