Description
WOULD YOU EAT THIS CHERRY CHOCOLATE CHIP TRIFLE
Ingredients:
For the Cake Layer:
1 box chocolate cake mix (or your favorite homemade recipe)
Ingredients listed on the cake mix box (eggs, oil, water)
For the Cherry Layer:
1 can (21 oz) cherry pie filling
1 teaspoon almond extract (optional, for extra flavor)
For the Whipped Cream Layer:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Chip Layer:
1 cup mini chocolate chips
1/4 cup grated chocolate (optional, for garnish)
Instructions:
For the Cake Layer:
Bake the cake: Prepare and bake the chocolate cake according to the package instructions. Let it cool completely, then cut or crumble the cake into bite-sized pieces.
For the Whipped Cream:
Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
For Assembly:
Prepare the cherries: Stir the almond extract (if using) into the cherry pie filling for a more intense flavor.
Assemble the trifle: In a large trifle dish or individual serving cups, layer the trifle in the following order:
A layer of crumbled chocolate cake
A layer of cherry pie filling
A generous layer of whipped cream
Sprinkle with mini chocolate chips
Repeat layers: Continue layering until the dish is filled or you’ve used all the ingredients. Finish with a final layer of whipped cream and a sprinkle of chocolate chips and grated chocolate on top for garnish.
Chill: Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld.
Serve: Serve chilled and enjoy this luscious, chocolatey, cherry-filled dessert!
Helpful Tips:
For extra texture, add crushed graham crackers or cookies between the layers.
You can substitute the chocolate cake with brownies for an even richer treat.
Add a splash of cherry liqueur or rum to the cherry filling for an adult version.
Enjoy this decadent Cherry Chocolate Chip Trifle, a perfect combination of rich chocolate and sweet cherries in every bite!
#lovealletherecipes #dessert
