The last time I tried to make a Black Forest Gateaux it turned into an avalanche cake, it cracked and fell apart, so I thought that making it in the confines of a bowl as a trifle might be a safer bet. It worked really well and looked so much more pretty!
So what will you need?
- plain chocolate sponge
- half a jar (or a bit more) of morello cherry jam
- a cup (or more) of pitted dark cherries in light syrup / juice
- 4 (or more) tbsp. of kirsch
- 500ml whipping cream
- some dark chocolate to decorate
so what do you do?
I made a simple chocolate sponge in two cake tins, you can use shop bought sponge if you prefer. Ideally you’ll need at least 3 layers of sponge so if to make a them yourself you can either make three thin ones or cut thicker ones in half. First I put a layer of sponge in the bottom of my trifle bowl. Then I mixed some of the juice from the cherries and the kirsch with the jam to make it runny and smeared a third of it over the sponge and then sprinkled over a third of the cherries. I then spread over about a quarter of the whipped cream and repeated this two more times, keeping more cream for the topping. I then grated some dark chocolate on the top and covered it in cling film put it in the fridge of a few hours before serving. It’s delicious and can be made a day ahead if you prefer.