Black forest gâteau trifle

Rich layers of chocolate sponge, vanilla cream, and syrupy cherries make this Black Forest gâteau trifle the star of any celebration. Each spoonful delivers velvety mousse and crunch, wrapped in dark, fruity flavours.

By Matt Tebbutt
From Saturday Kitchen

With high sugar and fat from chocolate, cream, and biscuits, this trifle earns a Nutri-score of D. Enjoy as an occasional treat.

Ingredients

For the crumble

• 40g/1½oz unsalted butter
• 50g/1¾oz self-raising flour
• 20g/¾oz soft light brown sugar
• 15g/½oz cocoa powder
• 2 tbsp blanched hazelnuts, chopped
• 10g/⅓oz chocolate chips
• 8 caramelised biscuits
• 20g/¾oz cocoa nibs

For the cherries

• 850g/2lb cherries in juice
• Kirsch, to taste
• 1–2 tbsp cornflour

For the sponge

• 60g/2¼oz cocoa powder
• 7 tbsp boiling water
• 175g/6oz self-raising flour
• 100g/3½oz soft unsalted butter
• 3 medium free-range eggs
• 300g/10½oz caster sugar
• 5 tbsp warm apricot jam

For the vanilla cream

• 100ml/3½fl oz double cream
• 100ml/3½fl oz crème fraîche
• 1–2 tsp vanilla extract
• Icing sugar, to taste

To serve

• White and dark chocolate shavings

Method

1. Make the crumble: Heat oven to 200C/180C Fan/Gas 6. Blend all crumble ingredients in a food processor to a crumb. Spread on a tray and bake 25–30 mins. Cool, then pulse again for fine texture.
2. Cook the cherries: Drain cherries, save juice. Simmer juice in a pan until syrupy, add kirsch and thicken with cornflour.
3. Bake the sponge: Stir cocoa and boiling water. Blend flour, butter, eggs, sugar; add cocoa mix, blend again. Spread in a 24cm tin; bake at 200C/180C Fan for 25 mins. Cool, brush with apricot jam, cut into 2cm pieces.
4. Whip the vanilla cream: Whisk cream, crème fraîche, vanilla extract, and icing sugar until thick.
5. Assemble the trifle: Layer some crumble into a trifle dish, then cherries and sponge. Pour cherry sauce, spoon over vanilla cream, and finish with chocolate shavings.

Tips & Serving Suggestions

• For extra crunch, scatter more crumble over each serving.
• Swap kirsch for Amaretto for a nutty twist.
• This trifle is best chilled for an hour before serving.
• Use fresh cherries in season, but tinned ones work equally well.

Suggested Wine Pairing

• Majestic – Black Saint Peter Old Vine Zinfandel
  Plush cherry, cocoa and spice notes echo the trifle’s fruit and chocolate. Gentle sweetness balances the creamy layers.
• Tesco – Finest Dessert Muscat
  Bright, honeyed and floral, this sweet muscat lifts the cherry compote and brings out the vanilla in the cream.
• Sainsbury’s – Taste the Difference Ruby Port
  Rich, velvety and packed with dried red fruit, the port matches the intensity of the chocolate sponge and enhances the boozy cherries.

What can you serve with this

1. Espresso: Strong coffee offsets the sweetness, for a classic pairing.
2. Whipped cream: A dollop adds extra dairy-rich decadence.
3. Roasted nuts: Toasted hazelnuts or almonds bring more texture.

FAQs for Black Forest gâteau trifle

• Can I make Black Forest trifle ahead? Yes, up to 24 hours—store chilled and garnish just before serving.
• Can I make it alcohol-free? Omit the kirsch and use cherry juice with a splash of lemon.
• Can I use shop-bought sponge? Yes, plain chocolate or Madeira sponge works well.
• How do I keep the cream thick? Whisk until just holding peaks; chill before assembling.
• Can I freeze Black Forest trifle? Freezing is not recommended as dairy and fruit textures change.
• Is this recipe gluten-free? Use gluten-free biscuits and flour; check your chocolate chips.
• What fruit alternatives work? Plum or raspberry compote can be substituted for cherries.
• How do I add crunch? Scatter extra crumble or chopped nuts between layers.

Nutri-score Health Check