- 12
Ingredients
- 1 each 9" X 13" pan chocolate cake mix (18.25 oz box)
- 2 cans (15 oz. each) Dark Bing Cherries, pitted in heavy juice
- Fresh orange juice, as needed
- 1 1/2 cups sugar, divided
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons Chambord or Kirsch
- 4.2 ounces Chocolate mousse mix (commercially prepared)
- 1 cup milk
- 3 cups heavy whipping cream
- 3/4 teaspoon vanilla extract, pure
- 1 ounce shaved chocolate (optional)
Preparation
Step 1
1 Bake cake according to package instructions. Cool. Cut 6 by 8 into 1 1/2" squares.
2 Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1 3/4 cups.
3 Heat juice and 1 cup of sugar to a light boil. Reserve remaining 1/2 cup of sugar for whipped cream.
4 Blend cornstarch with water. Add to boiling juice. Blend with a wire whip to thicken.
5 Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill to 40 degrees F or less.
6 Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with wire whip.
7 Whip heavy cream on medium speed. Add remaining 1/2 cup of sugar and vanilla extract and whip until cream forms soft peaks.
8 Assemble in an 8" round, 5" deep glass trifle bowl.
9 Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approx. half of the cake.)
10 Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mouse. Reserve 5 to 9 cherries for garnish.
11 Spread a layer of whipped cream over the top and garnish with the remaining cherries, along with chocolate shavings (if desired).