Black Forest Trifle

Serving Size 16 people

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Chocolate Cake

  • 2 cups all-purpose plain flour
  • 1 1/4 cups brown sugar
  • 1/2 cup cocoa 
  • 1 tablespoon instant coffee granules
  • 1 1/2 teaspoons baking soda
  • 1 1/4 cups dairy-free milk
  • 1/2 cup light-tasting vegetable oil
  • 40 g melted vegan chocolate
  • 1 teaspoon vanilla extract 

Dairy Free Chocolate Mousse

  • 1 package Nasoya Silken Tofu 
  • 1 package vegan dark chocolate chips 
  • 3 tablespoons sugar 
  • 1 teaspoon vanilla extract

Cherry Compote

  • 3 lb pitted morello cherries, jarred or canned including juice (this is about 2 large jars)
  • 1/2 cup cornstarch
  • 1/4 cup granulated sugar, or sweetener to taste

To assemble

  • 3 cups dairy free whipping cream, or as needed
  • 500g fresh, jarred or canned cherries

Inspired by: Rainbow Nourishment

Preparation

  1. To make the cake:
  2. Preheat the oven to 160°C (320°F). Line or grease 2 x 8 inch (20 cm) round baking tins or a large sheet tray.
  3. Sift your dry ingredients if they're lumpy. Add all the dry ingredients to a large mixing bowl and mix until combined. Add all the wet ingredients and mix until there are no lumps.
  4. Pour the batter into your cake tin(s). Bake for 20 minutes or until you can insert a skewer in the middle and it comes out clean. Allow the cake(s) to cool in the tin.
  5. Cover the cakes and chill in the fridge until needed. Chilled cakes are easier to handle!
  6. To make the cherry compote:
  7. Drain the cherries, reserving all the juice. We need about 3 cups (720g) of liquid for this so measure your juice and add extra water to make it 720g.
  8. Add all the liquid, corn starch and sweetener to a very large saucepan or pot and mix until combined. Place over medium heat and heat until thickened. Add the cherries and take the saucepan off the heat. Allow to cool until needed (note 3).
  9. To make the chocolate mousse:
  10. Melt the chocolate in the microwave in bain marie, stirring constantly, until the chocolate is melted. Set aside to cool at room temperature.
  11. Meanwhile, place the silken tofu, sugar, and vanilla extract in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
  12. To assemble (on the day of serving):
  13. Whip the cream according to packet instructions.
  14. Cut your cake into 1 inch cubes or crumble into small pieces.
  15. Arrange half the cake into the bottom of an 8 inch (20 cm) trifle dish or large glass bowl. Fill any holes with more cake to form an even layer. Layer with half of the cherry compote, half of the chocolate custard and half of the whipped cream. Repeat all the layers.
  16. Top the trifle with fresh cherries. Chill until ready to serve.

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