BLACK FOREST TRIFLE

Black Forest Trifle image

Provided by Mamafox61

Categories Dessert

Time 1h50m

Yield 1 trifle, 12 serving(s)

Number Of Ingredients 12

1 devil's food cake mix (18.25 oz box)
2 (15 ounce) cans dark bing cherries, pitted in heavy juice
fresh orange juice, as needed
1 1/2 cups sugar, divided
3 tablespoons cornstarch
3 tablespoons water
2 tablespoons Chambord raspberry liquor or 2 tablespoons kirsch
4 1/4 ounces chocolate mousse mix (commercially prepared)
1 cup milk
3 cups heavy whipping cream
3/4 teaspoon vanilla extract, pure
1 ounce chocolate shavings (optional)

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).