Recipe by Leah Setton

Black Forest Trifle

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Dairy Dairy
Easy Easy
8 Servings

Some desserts are tough to top. Put this black forest trifle up against any other flavor combination and this is guaranteed to win every time. A traditional black forest cake has the components of a dark chocolate cake plus whipped cream and cherries. In this trifle we’ve got all that, plus a little extra something. The combination of the classic mocha chocolate paired with the cooling cherry flavor and slight crunch of the Oreo mixes for the perfect bite. The rich espresso flavor gives it an unfamiliar zing that keeps your mouth begging for more.



  • 2 and 1/2 cups all-purpose flour, such as Glicks

  • 2 cups sugar

  • 1 and 1/2 cups unsweetened cocoa powder, such as Gefen

  • 1 cup whole milk

  • 2/3 cup oil, such as Gefen Canola Oil

  • 3 large eggs

  • 2 tablespoons instant espresso powder

  • 2 teaspoons baking soda

  • 2 teaspoons vanilla extract

  • 1 and 1/2 teaspoons baking powder

  • 1 and 1/2 teaspoons salt

  • 1 cup strong brewed coffee


  • crushed Oreo-style cookies

  • melted milk chocolate


Prepare the Cake


Preheat oven to 350 degrees Fahrenheit.


Mix flour, sugar, cocoa powder, milk, oil, eggs, espresso powder, baking soda, vanilla, baking powder, and salt until smooth. Add brewed coffee and mix to combine. Pour batter into a large sheet pan and bake for 25 to 30 minutes.

To Assemble


While cake is baking, combine whipped cream with instant chocolate pudding until fully incorporated.


To assemble, use a glass to cut out a circle of cake. Transfer cake into a serving glass, then top with whipped cream and cherry pie filling. Top with more cake, whipped cream, and pie filling, then finish with crushed Oreos and a drizzle of chocolate.


Photo and Styling by Chay Berger

Black Forest Trifle

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