Decadent Black Forest Pudding Trifle
This post is sponsored by the makers of Ball® home canning products.*
Valentine’s Day is fast approaching, and what better way to celebrate than with a rich and decadent dessert? I think cherries and chocolate are just about the best combination on such a romantic holiday. I am personally a big fan of cherry cordials.
I love making trifles for celebrations as they are rather quick to throw together before guests arrive and are always such a hit. This trifle is full of rich chocolate and the sweet, sticky texture of cherry pie filling. The big difference is that everything is made from scratch! Below you will find recipes for Devil’s Food Cake, chocolate pudding, and cherry pie filling. Yum! In all, this dessert takes about 2 hours to make from start to finish. I was able to make all three recipes and film and photograph it in a nap time session, if you are feeling daunted!
For added flair, try serving them in a Ball® Flute Jar!
ingredients & recipe:
MAKES 4 PINT JARS
FOR THE PUDDING:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/2 tsp sea salt
2 cups whole milk
2 tbsp salted butter
1 tsp vanilla extract
DIRECTIONS: Heat all ingredients except butter and vanilla in a medium saucepan. Bring to a boil, whisking constantly, and boil for about 2 minutes or until thick. Remove from heat and stir in butter and vanilla. Place in the refrigerator with plastic wrap touching the surface of the pudding and chill for at least 1 hour.
FOR THE CAKE:
1 cup all purpose flour
1/2 tsp sea salt
1/2 tsp baking powder
1 tsp baking soda
1/2 cup cocoa powder
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk
1/2 cup strong brewed coffee, room temperature
DIRECTIONS: In a large bowl, whisk together all dry ingredients, except the sugar. Cream together the sugar, oil, egg, and vanilla in a standing electric mixer. Gradually add the dry ingredients, buttermilk, and coffee. The batter will be a bit soupy. Pour into a greased and floured 9x13” cake pan and bake at 325° F for 40-45 minutes or until the cake tests done. Cool to room temperature.
FOR THE CHERRY PIE FILLING:
3 cups fresh or frozen cherries
1/3 cup water
2 tbsp bottled lemon juice
1 cup granulated sugar
1/4 cup cornstarch
1 tsp vanilla extract
1/4 tsp sea salt
DIRECTIONS: In a large saucepan, heat all ingredients to a rolling boil. Stirring constantly, lower the heat and simmer for about 10 minutes or until the pie filling has thickened. Cool to room temperature.
ASSEMBLING THE TRIFLE:
Layer the cake, pudding, cherry pie filling, and whipped cream in layers about 1-inch thick. I like to use a Ball® Flute Jar because they are so delicate and romantic looking!
Top with whipped cream and shaved chocolate curls!
Refrigerate until ready to serve.
Do you celebrate for Valentine’s Day? We do not really do much, but I think an easy way to share the love is by making something sweet and delicious. I hope that you enjoy this recipe!
Click here to shop the Ball® Flute Jars.
xoxo Kayla
*Disclosure: This post is sponsored by the makers of Ball® home canning products that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
