Ingredients
Equipment
Method
- Bake the chocolate cake in a 9x13 inch pan according to package directions. Let it cool completely, then cut into 1-inch cubes.
- If using Kirsch, stir 1 tablespoon into the cherry pie filling. Set aside.
- In a large, chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
- Place half of the cake cubes in the bottom of a large trifle bowl. Drizzle with 2 tablespoons of Kirsch (if using). Top with half of the cherry filling, followed by half of the whipped cream.
- Repeat with the remaining cake cubes, a final drizzle of Kirsch, the rest of the cherry filling, and the remaining whipped cream.
- Garnish the top generously with chocolate shavings and fresh cherries. Cover and refrigerate for at least 4 hours, or overnight, before serving.
Notes
For the best results, chill the trifle overnight. This allows the cake to absorb the flavors from the cherries and cream.
To make clean layers, carefully spread the whipped cream to the edges of the bowl with each layer.
If you don't have Kirsch, you can use rum or brandy, or omit the alcohol entirely.
To make clean layers, carefully spread the whipped cream to the edges of the bowl with each layer.
If you don't have Kirsch, you can use rum or brandy, or omit the alcohol entirely.