This Black Forest trifle for Christmas has been my go-to holiday centerpiece ever since I first layered a leftover chocolate cake and a jar of cherries at the end of a busy December. The idea came together in a flurry: I wanted something showy but forgiving, something I could assemble the night before and trust to taste better the next day. What makes this version special is the balance between the slightly boozy, tart cherries and the creamy vanilla layer, all cushioned by tender cubes of chocolate cake that soak up juices without turning mushy. The texture is a joyous contrast of silky pudding, light whipped cream, and tender cake bites, with dark chocolate shavings topping everything off. Family members who normally skip desserts have surprised me by returning for seconds.

I discovered this combination during an evening of holiday baking when I had more cake than guests. It transformed quickly from a pantry-salvage idea to a repeat tradition, because the flavors deepen as the trifle chills and the cake picks up cherry syrup. For entertaining, it is unbeatable: it can be scaled to any size, assembled in a large trifle dish for a showstopper, or portioned into clear glasses for individual servings. The result is festive, indulgent, and reliably comforting on a cold December night.

Ingredients

• Chocolate cake: Use 1 box of chocolate cake mix (prepared according to package instructions) or one homemade 9-inch chocolate cake. Look for a rich cocoa variety such as Dutch-processed for deeper chocolate flavor. Store-bought brownies are an acceptable shortcut and add chewiness.
• Heavy cream: 1 cup heavy whipping cream for the whipped layer. Choose a brand with at least 36 percent milkfat for stable, silky peaks. Cold cream whips faster and holds longer.
• Powdered sugar: 1/2 cup powdered sugar to sweeten the cream without graininess. Confectioners sugar dissolves instantly and helps stabilize the whipped cream.
• Vanilla extract: 1 teaspoon pure vanilla extract added to the cream for aromatic warmth. Madagascar or Mexican vanilla pairs nicely with chocolate and cherries.
• Cherries: 2 cups pitted cherries, canned or fresh. If using canned, reserve 1/4 cup of the cherry juice or syrup to macerate the fruit into the layers. Fresh Bing or Morello cherries are excellent when in season; pit them carefully and toss with a little sugar to release juice.
• Vanilla pudding: 2 cups ready-made vanilla pudding or homemade custard. Look for a thick, creamy pudding base that will hold layers without sliding.
• Dark chocolate shavings: 1/2 cup dark chocolate shavings for garnish. Use a 60 to 70 percent chocolate bar and a vegetable peeler to create elegant curls.
• Optional garnish: 1 tablespoon cocoa powder to dust the top for an extra chocolate note and visual contrast.

Instructions

Prepare the cake: Bake the chocolate cake according to package directions or follow your homemade recipe. Allow the cake to cool completely on a wire rack, at least 1 hour. If you are short on time, use a store-bought chocolate sheet cake or brownies. Cool thoroughly; warm cake will cause the whipped cream to collapse and layers to become overly saturated. Cut into cubes: Trim the cake edges for even pieces and cut into 1-inch cubes. Uniform pieces ensure even layering and predictable bites. If using brownies, keep cubes slightly larger since they are denser. Whip the cream: Chill a mixing bowl and beaters for 10 minutes in the refrigerator. Pour 1 cup cold heavy cream into the bowl, add 1/2 cup powdered sugar and 1 teaspoon vanilla extract, then whip on medium-high speed until stiff peaks form, about 3 to 4 minutes. Stop when peaks stand upright and the surface looks glossy. Overwhipping leads to grainy texture and butter formation, so watch closely near the end. Prepare the cherries: If using canned cherries, drain them, reserving the juice; if fresh, pit and halve. Toss the cherries with 1/4 cup reserved cherry juice or a splash of cherry liqueur for depth. Let them macerate for 10 to 20 minutes to release juices that will flavor the cake cubes during assembly. Assemble the layers: In a large glass trifle bowl or individual clear glasses, start with a layer of chocolate cake cubes pressed gently to form an even base. Spread 1/3 of the vanilla pudding over the cake, smoothing to the edges. Add a layer of cherries with some of their syrup, then top with a layer of whipped cream. Repeat layers until the dish is nearly full, finishing with a generous whipped cream layer. Garnish with dark chocolate shavings and a sprinkle of cocoa powder. Chill: Cover tightly and refrigerate for at least 3 hours, preferably overnight. Chilling lets the cake soak up cherry flavor and the layers settle for clean spoonfuls. Serve chilled and keep leftover portions refrigerated.

Storage Tips

Store the trifle covered in the refrigerator in an airtight container or with plastic wrap pressed gently onto the top layer to prevent the cream from absorbing fridge odors. Keep it at 40 degrees Fahrenheit or colder. It will stay at peak quality for up to 3 days; after that the cake may become overly soft and the texture less distinct. Do not freeze the assembled trifle because whipped cream and pudding separate when frozen and thawed. If you need to prepare ahead for longer storage, freeze only baked cake cubes in a freezer bag for up to 2 months and thaw in the refrigerator before assembling.

Ingredient Substitutions

If you have dietary restrictions or are missing an ingredient, there are straightforward swaps. Use dairy-free whipping cream and plant-based pudding for a dairy-free version, though the flavor will be slightly lighter and less rich. For gluten-free, use a certified gluten-free chocolate cake mix or a gluten-free brownie. Swap fresh cherries for thawed frozen dark cherries if out of season; add 1 tablespoon of lemon juice to brighten the flavor. If you prefer more cherry intensity, stir in 2 tablespoons of cherry jam or preserves with the pudding layer for additional depth.

Serving Suggestions

Serve the trifle in a large, clear bowl to show the layers for a holiday table or portion into clear glasses for individual presentations. Garnish with a sprig of fresh mint for color or a few whole cherries perched on top of each portion. Pair with black coffee or a dessert wine such as a late-harvest Riesling to balance the sweet and tart notes. For a family-style meal, slice generous portions and serve alongside a simple plate of cheese and nuts to finish the meal on a relaxed note.

Cultural Background

The Black Forest concept originates from Germany's Schwarzwald region, traditionally combining chocolate cake, cherries, and whipped cream; this trifle is an Americanized, layered take on that classic. Trifles themselves are an English-origin concept of assembled layers, often built from cake, custard, fruit, and cream. Marrying the German flavor profile with the trifle format creates an accessible holiday dessert that nods to both traditions while being uniquely adaptable to modern home cooks.

Seasonal Adaptations

For summer gatherings use fresh cherries and add a squeeze of lemon to keep flavors bright. In winter, stir 1 tablespoon of warmed cherry jam into the cherries with a splash of brandy or cherry liqueur for deeper flavor. At Christmas, garnish with edible gold dust or crushed candy canes for a festive twist, or mix cinnamon into the pudding for spiced warmth that pairs well with the chocolate.

Meal Prep Tips

Prepare cake cubes and cherries a day ahead and refrigerate separately. Whip cream just before assembly or whip the cream and fold in 1 tablespoon of instant pudding mix to stabilize if you need it to hold shape longer. Assemble the trifle a few hours before serving or the night before. Use shallow, sealable containers for leftovers to keep the top layer from getting soggy and to make portioning easy for lunches or dessert on subsequent days.

Make this recipe your own by adjusting the cherry-to-chocolate ratio and testing a few different garnishes. There is real joy in sharing a dessert that looks celebratory while being simple to execute, and this layered dish does exactly that. Happy holidays and enjoy every spoonful.