Black Forest Trifle by Michael James

Directions

Chocolate Spice Sponge

1. Preheat oven to 160°C fan-forced. Grease and line one 20 cm round cake tin.
2. Whisk eggs and sugar on medium–high speed for 10 minutes, until pale and creamy.
3. Melt the butter or oil, then leave to cool.
4. Combine flour, cocoa, Chocolate Spice, baking powder, bicarb soda, and salt in a bowl.
5. Fold the dry ingredients into the egg mixture in three parts.
6. Stir cooled butter with buttermilk, then fold into batter.
7. Pour batter into the tin and bake for 30 minutes, then rotate and bake 6–8 minutes more, until a skewer comes out clean.
8. Cool completely on a wire rack.

Cherry Compote

1. Pit cherries and place in a saucepan with sugar, lemon zest/juice, and kirsch or brandy.
2. Cook over low heat for 5 minutes until softened.
3. Strain juice into a bowl, whisk with cornflour, then return to pan.
4. Bring to boil and cook until thickened, then stir cherries back in.
5. Cool completely. Can be refrigerated up to 1 month.
   

Chocolate Bark

1. Melt the chocolate gently, using a bain-marie or microwave).

2. Spread thinly on a cool marble slab or worktop with a palette knife.
3. Let it almost set but not fully harden.
4. Hold a dough scraper or palette knife at an angle and push forward to create shards or curls.

5. Cool fully and store in an airtight container in the fridge until needed. Note: Or for an easy option, peel the chocolate or grate on a coarse grater.

   

Vanilla Custard (Pastry Cream)

1. Heat milk with vanilla to a simmer, then remove pod.
2. Whisk egg yolks and sugar until pale. Add flour and whisk.
3. Gradually whisk in hot milk.
4. Return to saucepan, cook over low heat ~5 minutes, stirring until thick and bubbling.
5. Strain into a clean bowl, cover surface, and cool completely.
6. Refrigerate up to 3–5 days.

Crème Chantilly

1. Whisk cream, sugar, and vanilla until soft peaks form.
2. Refrigerate until needed.

Assemble

1. Slice sponge in half and trim to fit trifle bowl.
2. Place sponge in base, prick with skewer, pour over half the kirsch or brandy and leave the remainder for the other sponge layer.
3. Spread half the cherry compote evenly.
4. Top with half the custard, spreading to edges.
5. Repeat with remaining sponge, kirsch or brandy, compote, and custard.
6. Spread Chantilly cream on top, pipe 12 mounds around edge and top each with fresh cherries.
7. Pile chocolate bark in the centre, dust lightly with chocolate spice.
8. Refrigerate overnight to set and mature.
9. Serve next day, ensuring each portion has all layers.