What’s better than a slice of black forest cake? Well mini black forest trifles.
Moist sponge chocolate cake, sweet with a touch of lemon strawberry syrup and whipped cream come together to bring you a decadent dessert.
The beauty of trifles is that you don’t need to be all neat with the cake and off cuts from a cake can do. For this trifle, I settled on making individual sized trifles,mainly because I didn’t get a trifle bowl in time. Using a chocolate sponge cake from my black forest cake recipe I was ready to assemble this glass of goodness.
My black forest cake recipe is usually very straight forward, dump all the ingredients in a big bowl then mix with a mixer for 3 to 4 minutes. Yeah,that easy.
After a thorough beating.
I wanted a thin cake so that I avoid slicing the cake in half,so I baked the cake in a 13 inch cake tin.
Now forthe fun part,making the strawberry syrup.
Strawberries are usually very perishable so it’s best to buy on a need basis. Keep them refrigerated and just wash them when you are about to use them.
Wash,hull and half the strawberries.
Remember to remove the lemon seeds. Sprinkle over some sugar and put the sufuria on the stove over medium heat.
As the syrup is bubbling away, prepare the cakes. Using the glass that will be for the trifles cut out the cake into rounds.
Also prepare the whipped cream. I use a dairy whippack which you just whip and you are good.
The sauce will simmer down and thicken. Once thickened, remove from heat and let it cool. The syrup is also great on pancakes.
Now assembly time, in a whisky glass, the one used to cut out the cake layer in the chocolate sponge cake then add a layer of the strawberry syrup followed by the whipped cream,Repeat and top off with some dark chocolate shavings and a strawberry.
There you go.
The combination of the chocolate against the sweet and sour strawberry syrup with the whipped cream blends beautifully.
Serve it chilled.
Wow your family or guests with this layered dessert.