Black Forest Walnut Trifle Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
• Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
• For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
• For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
• Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.

Steps:

• 1.Cake: Preheat the oven to 350°F. Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper. Spray the insides of the pans with non-stick cooking spray. 2.Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy. 3.Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract. Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon. Fold in the egg mixture in 3 batches. Divide the cake batter evenly among the pans. Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely. 4.Cherry Layer: Boil cherries with ¼ cup water in a medium saucepan for 1 minute. Strain and reserve the liquid. Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2½ cups; discard remaining juice. 5.To assemble Trifle: Whip the cream, sugar and almond extract to form medium peaks. Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. Spread about 1 cups whipped cream over cherries and scatter ½ cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round. Remove cherries from remaining cherry mixture and pour liquid over cake. Top with whipped cream, cherries and walnuts. *To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made 1 lb. chocolate loaf cake. For the cake mix, prepare as directed, place into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above. **Note: 2 9-inch and 1 8-inch cake pans can also be used. Bake 8-inch layer about 5 minutes longer, if necessary.

Steps:

• Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
• Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• Cake: Preheat the oven to 350°F Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper. Spray the insides of the pans with non-stick cooking spray.
• Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy.
• Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract. Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon. Fold in the egg mixture in 3 batches. Divide the cake batter evenly among the pans. Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely.
• Cherry Layer: Boil cherries with ¼ cup water in a medium saucepan for 1 minute. Strain and reserve the liquid. Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2½ cups; discard remaining juice.
• To assemble Trifle: Whip the cream, sugar and almond extract to form medium peaks. Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. Spread about 1 ? cups whipped cream over cherries and scatter ½ cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round. Remove cherries from remaining cherry mixture and pour liquid over cake. Top with whipped cream, cherries and walnuts.
• *To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made 1 lb. chocolate loaf cake. For the cake mix, prepare as directed, place into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above.
• **Note: 2 9-inch and 1 8-inch cake pans can also be used. Bake 8-inch layer about 5 minutes longer, if necessary.

Steps:

• Bake cake according to package instructions. Cool. Cut 6 by 8 into 1½" squares.
• Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1 3/4 cups.
• Heat juice and 1 cup of sugar to a light boil. Reserve remaining 1/2 cup of sugar for whipped cream.
• Blend cornstarch with water. Add to boiling juice. Blend with a wire whip to thicken.
• Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill to 40°F or less.
• Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with wire whip.
• Whip heavy cream on medium speed. Add remaining 1/2 cup of sugar and vanilla extract and whip until cream forms soft peaks.
• Assemble in an 8" round, 5" deep glass trifle bowl.
• Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approximately half of the cake.)
• Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mouse. Reserve 5 to 9 cherries for garnish.
• Spread a layer of whipped cream over the top and garnish with the remaining cherries, along with chocolate shavings (if desired).

Steps:

• Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
• Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
• Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.

Steps:

• Prepare the cake mix according to package directions. Cool ten minutes; remove from pan. Cut into 1-inch cubes.
• Prepare pudding mix according to package directions using the milk. Cover (laying plastic wrap directly on pudding so no "skin" forms and chill about 30 minutes.
• Place 1/2 of cake cubes in a 3-quart trifle bowl. Spoon 1/2 of cherries over cake. Spread 1/2 of pudding over cherries and top with 1 cups of the Cool Whip. Repeat layers.
• Garnish, if desired, with a sprinkle of cocoa powder.

Steps:

• Drain the cherries reserving a little syrup (approx 2-3 tbsp).
• Put them in a bowl without the reserved syrup and pour over the brandy, leave overnight.
• Slice each muffin horizontally three times and spread each slice with jam.
• Re-build the muffins then cut into quarters as best as you can, this is rather messy. Put these into the bottom of your trifle bowl.
• Put the cherries on top of the muffins and pour over the brandy from the marinade. If the muffins are not moist enough use the reserved cherry syrup as required.
• Break the chocolate into pieces and put in a bowl over a pan of simmering water and melt the chocolate, do not let the bottom of the bowl touch the water.
• Put the custard in a bowl and add the melted chocolate, mix thoroughly and spoon over the cherries.
• Whisk the cream into soft peaks and spoon it on top of the custard.
• Crumble the flake bars and sprinkle over the cream.
• This tastes better after leaving it to sit for a couple of hours to let the flavours meld together.

Steps:

• Heat oven to 350°F. Make and bake brownie mix as directed on box for 9-inch square pan, using water, oil and eggs. Cool completely in pan on cooling rack.
• Meanwhile, in medium bowl, mix cherries and kirsch. Let stand at least 20 minutes, stirring occasionally.
• In medium microwavable bowl, microwave hot fudge topping uncovered on High about 1 minute, stirring once, until softened. Fold in 1 container whipped topping until blended.
• Cut brownies into 1 1/2-inch pieces. In 4-quart trifle bowl or glass serving bowl, layer half of the brownie pieces and 1 1/2 cups of the cherries with liquid. Spoon chocolate whipped topping mixture over cherries. Repeat with remaining brownie pieces, cherries with liquid and plain whipped topping. Cover; refrigerate until serving. Shave 1 oz bittersweet chocolate. Sprinkle over trifle. Store covered in refrigerator.

Steps:

• Place 4 C of the milk into a large heavy saucepan.
• Add unsweetened chocolate and heat over medium. Watch carefully until bubbles form around the edges of the pan, then the milk is scalded.
• Remove from heat and set aside.
• In a small bowl, put cornstarch, sugar, salt and remaining 1/2 C milk. Use whisk to blend until no lumps remain.
• Gradually stir cornstarch mixture into the hot milk mixture with the whisk.
• Return saucepan to heat and cook over moderately low heat stirring constantly until it begins to boil.
• Boil 1 minute longer and continue to stir.
• Remove from heat and add vanilla extract.
• Spoon 1/3 of the chocolate pudding into a 2 qt souffle dish or glass bowl.
• Top with 1/3 C of the cookie crumbs (or brownie bits).
• Set aside 1/2 C of the cherry pie filling.
• Gently spoon half of the remaining filling over the cookie crumbs in the souffle bowl.
• Repeat layering with another third of the pudding, crumbs and pie filling. End layers with a layer of pudding.
• Spoon remaining cookie crumbs around the edges only of the dish to form a border. (You can place a small bowl in the center so no crumbs make their way into the middle.
• Place the remaining cherry pie filling in the center.
• Refrigerate covered and chill 5 - 6 hours.