Winter Black Forest Trifle(s)

Photo Credit: Murielle Banackissa

Note: See 2nd recipe for Individual Trifle version

Prep time (excluding cooling time): 25 minutes
Cooking time: 50 minutes
Total time: 1 hour 15 minutes
Yield: 1 large trifle (8-10 servings)

 

Ingredients

For the Cake:
3 eggs
1/3 cup cold brew coffee
1/3 cup coconut oil, melted and slightly cooled
1 tbsp vanilla extract
1 box Simple Mills Chocolate Muffin and Cake Mix

For the Whipped Cream:
3 cups whipping cream or chilled coconut cream
2 tsp vanilla extract
3 tbsp maple syrup 

For the Cherry Sauce:
2 ½ cups pitted cherries (fresh or frozen), chopped
Juice of 1 lemon
1 cup Simple Mills Chocolate Frosting, melted

Instructions

  1. Make the cake: Preheat oven to 350ºF and grease an 8"round cake pan with coconut oil.
  2. Prepare Simple Mills Chocolate Cake according to instructions on the box, using cold coffee instead of water.
  3. Bake in the oven for 30-35 minutes or until a toothpick comes out clean.
  4. Remove from the oven and let cool for 10 minutes before inverting on a wire rack, removing from the pan and letting cool completely.
  5. Transfer to a cutting board and cut up into ½-in cubes.
  6. Make the Cherry sauce: In a saucepan add cherries, maple syrup and lemon juice. Whisk until combined. Bring to a boil. When bubbling, reduce heat to medium and cook for 5-7 minutes or until the sauce has thickened, stirring occasionally. Taste the cherry sauce and adjust sweetness and acidity as desired by adding more maple syrup or lemon juice. Remove from heat and let cool completely.
  7. Make the Whipped cream: In a medium bowl, whip the heavy cream using a hand mixer until soft peaks form. Add vanilla extract and maple syrup. Beat once more to incorporate. Refrigerate until assembling the trifles.
  8. Assemble the Trifle: In a trifle bowl, start by laying half of the pieces of chocolate cake, top with half of the melted Simple Mills frosting, followed by the cherry sauce and the whipped cream. Repeat and garnish top with chocolate shavings.

 

Winter Black Forest Trifles (Individual)

Prep time (excluding cooling time): 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 8 mini trifles

 

Ingredients

For the Cake:
3 eggs
1/3 cup cold brew coffee
1/3 cup coconut oil, melted and slightly cooled
1 tbsp vanilla extract
1 box Simple Mills Chocolate Muffin and Cake Mix

For the Whipped Cream:
1 cup whipping cream or chilled coconut cream
1 tsp vanilla extract
2 tbsp maple syrup 

For the Cherry Sauce:
2 cup pitted cherries (fresh or frozen), chopped
2 tbsp maple syrup
2 tsp lemon juice
1 1/3 cup Simple Mills Chocolate Frosting, melted

Instructions

  1. Make the cake: Preheat oven to 350ºF and grease an 8"round cake pan with coconut oil.
  2. Prepare Simple Mills Chocolate Cake according to instructions on the box, using cold coffee instead of water.
  3. Bake in the oven for 30-35 minutes or until a toothpick comes out clean.
  4. Remove from the oven and let cool for 10 minutes before inverting on a wire rack, removing from the pan and letting cool completely.
  5. Transfer to a cutting board and cut up into ½-in cubes.
  6. Make the Cherry sauce: In a saucepan add cherries, maple syrup and lemon juice. Whisk until combined. Bring to a boil. When bubbling, reduce heat to medium and cook for 5-7 minutes or until the sauce has thickened, stirring occasionally. Taste the cherry sauce and adjust sweetness and acidity as desired by adding more maple syrup or lemon juice. Remove from heat and let cool completely.
  7. Make the Whipped cream: In a medium bowl, whip the heavy cream using a hand mixer until soft peaks form. Add vanilla extract and maple syrup. Beat once more to incorporate. Refrigerate until assembling the trifles.
  8. Assemble the trifles: In trifle cups, start by laying pieces of chocolate cake, top with melted Simple Mills frosting, followed by whipped cream and cherry sauce. Repeat once more.
  9. Repeat with your other glasses. Garnish with chocolate shavings.