We went to a barbeque at another neighbor’s house today – same group as last weekend. I brought the dessert again, and since no one had any objections, I did another Black Forest dessert. I wanted to redeem myself from the Black Forest cake from last weekend, which was good but not delicious. And I wanted to experiment with another recipe to see if maybe I just don’t like Black Forest desserts.
This trifle is as good as it looks. No, better. It has a lot of whipped cream and less than a half a 9″ round of cake in it. Not too many cherries, and a good amound of Kirsch. So it had all of the same flavors as the cake, just different proportions. Plus the cake is a standard chocolate cake instead of a genoise. This is a perfect make-ahead dessert, great for company and was a big hit, I think. The recipe is also in Fine Cooking’s Chocolate 2006 special issue.

• Black Forest Trifle (Fine Cooking #69, January 2005, p. 58)