86% would make this again

Black Forest Trifle Dessert

Q: What cherries should I use for the best flavour?

Use tart or sour cherries when you can. Their bright acidity cuts through the rich cream and chocolate and keeps the dessert from tasting overly sweet. Canned cherries in syrup or frozen Morello cherries are good fallbacks when fresh sour cherries are not available.

Q: How do I stop the cake layer from getting soggy?

Keep the cake cubes lightly toasted or just set them aside to cool fully before layering, and only drizzle a small amount of syrup or kirsch so the cake soaks up flavour without turning to mush. Assemble the cups as late as possible and chill rather than leaving them at room temperature to avoid losing texture.

Q: How can I make whipped cream hold up in the cups?

Chill the cream and bowl well, whip to soft peaks, and fold in a stabilizer like a little cream cheese, a spoon of instant pudding mix, or a tiny amount of bloomed gelatin so the cream keeps its shape for hours. This keeps it from weeping under the weight of the cherries and gives neat layers in the glass.

Q: Can I make these trifle cups ahead, and how long will they last?

You can prepare the components a day ahead but assemble the cups on the day you serve for best texture; fully assembled cups keep in the fridge for up to 24 hours, but expect the cake to soften more after that. If you must store longer, keep cake, compote and cream separate and layer later.

Q: Should I add alcohol like kirsch and what are good alternatives?

A splash of kirsch or cherry liqueur boosts cherry flavour but is optional; use a little cherry syrup, cherry juice, or even a tiny spoon of jam for non alcoholic versions. Just add sparingly so the cake picks up flavour without getting soggy.

Q: How do I layer the cups so they look like the photo and are easy to eat?

Start with a compact single layer of cake cubes, then a thin spoonful of compote, a dollop of stabilized whipped cream, and a sprinkle of grated dark chocolate, then repeat once and finish with cream and a cherry on top. Use narrow straight sided glasses so the layers show clearly and give guests a long spoon so they can reach every layer without collapsing the cup.

Vish G

September 28, 2025

The Black Forest Trifle is a simple yet stunning dessert layered with chocolate, cream, and sweet cherries. Each bite brings together rich flavours and soft textures perfect for any occasion or late night craving. It’s an easy way to wow your guests without spending hours in the kitchen.

PREP TIME

25 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

For the quick chocolate cake (microwave mug cake)
6 tbsp plain flour (all-purpose)
3 tbsp cocoa powder
4 tbsp sugar
½ tsp baking powder
Pinch of salt
6 tbsp milk
3 tbsp vegetable oil (or melted butter)
½ tsp vanilla extract
For the cherry compote
300 g (about 2 cups) frozen or jarred sour/tart cherries (pitted)
3 tbsp sugar (adjust to taste)
1 tbsp lemon juice
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
For the cream layers
300 ml (1¼ cups) double cream (heavy cream) cold
2 tbsp icing sugar (powdered sugar)
½ tsp vanilla extract
2 tbsp softened cream cheese or 1 tsp instant vanilla pudding mix (to help stabilize)

Instructions

In a large mug or microwave-safe bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Stir in milk, oil, and vanilla until smooth.
Microwave on high for 90 seconds to 2 minutes until just set. Let cool fully, then cut into small cubes or break apart into bite-sized chunks.
To make the cherry compote, place cherries, sugar, and lemon juice in a small saucepan. Heat until cherries release their juice. Stir in the cornflour slurry and simmer 1–2 minutes until thickened. Remove from heat and let cool completely.
Whip the cold cream with icing sugar and vanilla until it starts to thicken. Add the cream cheese (or pudding mix) and continue whipping until soft peaks form and the cream holds its shape. Keep chilled until ready to use.
To assemble, place a layer of cake cubes in the bottom of each glass. Drizzle lightly with kirsch or cherry syrup if using.
Spoon over some cherry compote, then a layer of whipped cream. Sprinkle with grated chocolate.
Repeat the layers once more, finishing with cream on top.
Garnish each cup with a whole cherry, a little grated chocolate, and a mint leaf.
Chill for at least 1–2 hours before serving so the flavours settle and the layers hold.