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Black Forest Trifle

Black Forest Trifle

This Black Forest Trifle is an easy and stunning twist on an elegant dessert making it perfect for holiday dinner parties.
Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 -10
Author Heather H. of Kitchen Concoctions


  • Chocolate Cake Layer:
  • 2 ¼ cups unbleached all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup Greek Gods Cherry Chocolate Yogurt
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed hot coffee or warm whole milk
  • -
  • Cherry Layer:
  • 2 16-ounce bags frozen cherries, thawed
  • ¼ cup cornstarch
  • 1 cup sugar
  • 1/8 teaspoon salt
  • ½ cup water
  • -
  • Whipped Cream Layer:
  • 1 pint heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • -
  • Chocolate Yogurt Layer:
  • 2 cups Greek Gods Cherry Chocolate Yogurt
  • -
  • Chocolate Garnish:
  • 1 premium chocolate bar


  1. To make the cake layer: Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with cooking spray and dust pan with about 2 tablespoons of sugar. Set aside.
  2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In another bowl whisk, together yogurt, oil, eggs, and vanilla. Add the liquid ingredients to the bowl with the dry ingredients and stir to combine. Slowly whisk in the hot coffee, whisking just until combined.
  4. Pour cake batter into prepared pan and bake for 30 to 35 minutes, or until the center is set and a toothpick inserted into the center of the cake comes out clean. Transfer cake to a wire rack and cool completely. Once cake is cooled completely, invert cake on a large cutting board and cut cake into 1-inch pieces. Set aside.
  5. -
  6. To make the cherry layer: Strain the thawed frozen cherries in a bowl, reserving the juice. Whisk the cornstarch into the bowl with the cherry juice, whisking until the cornstarch is dissolved.
  7. Meanwhile in a small saucepan, whisk together water and sugar. Bring the sugar water to a boil and boil for 2-3 minutes, or until the sugar is dissolved. Stir in the cherries and cherry juice mixture and boil for 8-10 minutes or until the cherries begin to burst and the sauce is thickened.
  8. Remove cherry filling from heat and cool completely. If needed, additional water can be added to thin the cherry filling.
  9. -
  10. To make the whipped cream layer: In a large bowl, using a hand-held mixer or stand mixer fitted with the whisk attachment, beat the whipping cream, powdered sugar, vanilla extract until soft peaks are formed.
  11. -
  12. To make the Black Forest Trifle: Arrange several pieces of cake on the bottom of a large trifle bowl or individual glass jars; making sure enough cake covers the entire bottom of the bowl/jars.
  13. Top the cake layer with ½-3/4 cup the cherry filling, spreading the cherry filling evenly over the cake pieces. Top the cherry filling with approximately ½-3/4 cup Greek Gods Cherry Chocolate Yogurt, spreading evenly over the cherry filling. Top the chocolate yogurt layer with ½-3/4 cup prepared whipped cream, spreading evenly over the chocolate yogurt.
  14. Repeat the layering process with the remaining ingredients until the trifle bowl is full and finishing with whipped cream on top. Using a vegetable peeler, scrape the edge of the chocolate bar to form chocolate curls. Top the whipped cream with chocolate curls and serve immediately or store for up to one day in the refrigerator.