| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 cups sugar
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 cup very hot, strong coffee
- 1 cup cocoa powder
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 4 cups reduced-fat milk
- 3 large egg yolks, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- Two 15-ounce cans pitted cherries, drained
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
- Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
- For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
- For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
- Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1024 |
| Total Fat | 48 g |
| Saturated Fat | 19 g |
| Carbohydrates | 145 g |
| Dietary Fiber | 8 g |
| Sugar | 102 g |
| Protein | 14 g |
| Cholesterol | 162 mg |
| Sodium | 637 mg |
Reviews
Our trifle was a hit! One thing we changed tho, was omit the 2 cans of pitted cherries and subbed with a few tablespoons of Williams Sonoma’s Fabbri Amarena cherries and WOW. It was amazing. So worth it.
Great holiday recipe! I made this for a dinner party and received rave reviews! Delicious.. a symphony in your mouth.
This was absolutely AMAZING. It was a blast to make and absolutely satisfying to finish, and myself and my co-workers loved it. I would recommend using 3/4 cups of cornstarch for the pudding, and I found 1 can of cherries to be plenty. I’ll definitely be making this again!
Very easy to maneuver
I love this dessert, but the pudding measures need to be adjusted. 4 cups of milk with 1/2 c of cornstarch did not allow the pudding to thicken. Next time I’ll add more cornstarch.
I followed the directions exactly, but tasted as I went. It is not sweet enough as directed so I added cherry pie filling in addition to the canned cherries, mixed a little powdered sugar in the pudding and topped the whole thing with whipped cream. Absolutely delicious!
I watched Katie Lee make this during Bobby’s Christmas sleep over dinner. Looks easy, I’ll make it and let you know how it was.
I made this as a trial run for Christmas. It was lovely! I will likely decrease sugar somewhat as suggested. My pudding turned out somewhat bitter. Any suggestions? Decrease cocoa powder?
Makes massive quantity 10-14 serves, use a 4.5 litre dish
Recommend lowering sugar, don’t worry, it’s still plenty sweet
3/4 cup sugar in cake
3/4 cup sugar in custard
2 tbs in cream
Yum dessert, was a hit
I made this dessert for Christmas and it was a HUGE success. My son-in-law called me the next day to tell me it was the best dessert he has eaten in his whole life. That’s a reliable review! It takes a little extra time to make the separate components but they are each easy and delicious, even on their own. Together they are a jewel of a dessert – beautiful, elegant and full of cherry-chocolaty delight. I am making it again for our Valentine’s Day dinner tonight.