Cherry-Chocolate Trifle/Cake


Cherry-Chocolate Trifle/Cake

Work has been crazy last week, so today I decided to relax a bit and bake something! Feeling festive here…

This trifle/cake is my husband’s most FAVORITE dessert. He likes all the other desserts that I make, but he absolutely loves this trifle/cake. I call it “trifle/cake” because it’s a cross between a trifle – due to its layers, and a cake, because of the texture. By the way, there is no flour in this recipe. The cherries that I used in this recipe are Morello Cherries (they are made in Germany). I buy these at Trader Joe’s. This is what the glass jar looks like:


These are sweet and tart, a perfect combination of flavors for this dessert. This trifle/cake serves 4.

Preheat oven to 350 F degrees. Line a 9 x 9 baking pan with parchment paper, grease well with vegetable oil. Note: Please do not use cooking spray. Not only it’s full of chemicals, it also adds an unpleasant taste to food. Just pour some oil on parchment paper and brush it with a pastry brush or your fingers even.

For the cake:

  • 4 Large Eggs
  • 3/4 cup Granulated Sugar
  • 1/4 cup Dark Cocoa (unprocessed, not Dutch)


For the filling:

  • 5.5 oz Mascarpone Cheese
  • 3/4 cup Granulated Sugar
  • 3/4 cup Sour Cream


For the topping:

  • 24.7 oz Morello Cherries
  • Dark chocolate, grated



  1. Separate egg yolks from egg whites into two bowls
  2. To the egg yolks add sugar, beat with a hand mixer for 4 minutes
  3. Beat eggs whites until fluffy for 3 minutes
  4. Add cocoa to the egg yolk mixture, fold in egg whites one spoonful at a time
  5. Pour into a well-greased baking pan, tap the pan on counter to release bubbles
  6. Place in oven, bake for 30 minutes, or until the top is dry and springs back when touched
  7. While the cake is baking, prepare the filling.
    1. Combine sour cream and sugar, whip with mixer until sugar dissolves – about 3 minutes
    2. Add mascarpone cheese, mix well
  8. Drain the cherries, save the liquid in a bowl
  9. Set aside 1/4 cup of cherries, the others, chop into small pieces, I simply halved them.
  10. When the cake is cool, break it into smaller pieces, place them in a trifle bowl (or a glass container), pour a spoonful of cherry liquid over the cake, top with the mascarpone mixture, top with chopped cherries, grate some chocolate over, repeat the process. The last layer should be the whole cherries that you saved earlier.
  11. Cover with plastic wrap, refrigerate for at least 3 hours before serving.




Happy Holidays!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s