This week we celebrated my husband’s birthday! He is a very special, hard-working man, and I thank God for bringing him in my life when we were toddlers. (Yep, we met in the church nursery.)
He has had a Black Forest Cake every year for his birthday since he was able to choose (except the year he was deployed overseas…although I think I made it up to him when he returned, if I remember correctly). I took over the birthday cake making when we married, and have sought to make every component as homemade as possible. Although this year I do admit to cheating on the cherry filling, but you’ll forgive me, right? This is celebration #3 in less than two weeks.
Since we’ve had cakes the last two weekends for our kids’ parties, I decided to change it up a bit. I got my husband’s blessing to make a trifle (using leftover chocolate cake from our daughter’s adoption party). I know, it sounds a bit lame to use leftover cake, but hey, I was being resourceful and realisitic…we would never eat all of the cake we had leftover, plus a new one! Anyway, onto the recipe (well, actually more like a process. I’m giving you mere layering directions…easy stuff):
Black Forest Trifle
- Favorite chocolate cake recipe, baked (I adapted mine from the Chocolate Cake recipe in my Better Homes and Gardens cookbook, by using fresh whole wheat flour, 1/2 and 1/2 mix of soft pastry wheat and hard white wheat)
- Whipped Cream (using a mixer, whip 2 C cold heavy cream, 2 Tbsp sugar or maple syrup, and 2 tsp vanilla until stiff peaks develop. You’ll know you’re there when you lift a spoon in the whipped cream, and it stays standing up where you pull the spoon out…and if you go too far, you’ve just made really sweet butter :))
- Cherry Pie filling (if you use canned, try to find one without high-fructose corn syrup)
Get out some sort of pretty glass container to show all the layers. I used large wine glasses. You could use the same process in a large glass bowl if you don’t want to serve individually like this.
Prepare each of the components above: cake, whipped cream and pie filling. Be sure that your whipped cream is fresh and kept cold. Cut cooled cake pieces into small cubes, about 1/2 inch.
Put layer of cake pieces in the bottom of your glass container.
Then top with cherries, including some of the sauce, and making sure cherries line the edges of your glass. Use a damp towel to wipe any messiness.
Top with a layer of whipped cream, smoothing a little.
Then repeat layers in the same order. You can repeat layers a third time if your container is tall or large. End with a layer of whipped cream. Top with chocolate shavings or little bits of crumbled chocolate cake. Refrigerate until ready to serve.
You probably don’t need the photo tutorial, but doesn’t it look delicious? Enjoy!