Ingredients
Equipment
Instructions
Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully stir in the hot coffee until incorporated. The batter will be thin.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
- Once cooled, cut the cake into 1-inch cubes.
Prepare the Fillings
- In a small bowl, stir the Kirsch (if using) into the cherry pie filling. Set aside.
- In a large bowl, using a stand mixer or hand mixer, beat the cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
Assemble the Trifle
- Place half of the chocolate cake cubes in the bottom of a large (3-4 quart) trifle dish.
- Spoon half of the cherry filling over the cake layer.
- Spread half of the whipped cream over the cherries.
- Repeat with the remaining cake cubes, cherry filling, and whipped cream.
- Garnish with chocolate shavings and fresh cherries just before serving, if desired.
Notes
Ensure the cake is completely cool before assembling to prevent the whipped cream from melting.
This trifle is best after chilling for at least 4 hours to allow the flavors to meld together.
For an alcohol-free version, simply omit the Kirsch or replace it with 1 tbsp of cherry juice.
This trifle is best after chilling for at least 4 hours to allow the flavors to meld together.
For an alcohol-free version, simply omit the Kirsch or replace it with 1 tbsp of cherry juice.
