1 chocolate cake, baked and cooled (approx. 9×13 inch size)
2 cans (21 ounces each) cherry pie filling
3 cups heavy whipping cream, chilled
1/2 cup powdered sugar
2 teaspoons alcohol-free vanilla extract
1/2 cup chocolate shavings or curls
1/4 cup cherry juice (reserved from a jar of maraschino cherries)
Instructions
Ensure your chocolate cake is completely cooled to room temperature. Once cooled, cut the cake into one-inch cubes. If you are using a store-bought cake, simply unwrap it and proceed with the dicing. Set the cubes aside in a large bowl.
In a large chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and alcohol-free vanilla extract. Use an electric hand mixer or a stand mixer to beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat, as you want the cream to remain smooth and airy.
Open the cans of cherry pie filling and place them in a small bowl. Stir in the reserved cherry juice to slightly thin the consistency of the gel, which helps it soak into the cake layers more effectively. If you prefer a bit of crunch, you can stir in a handful of chopped chocolate bits here as well.
Take your glass trifle bowl and place half of the chocolate cake cubes at the bottom, pressing them down slightly to form an even layer. Spoon half of the cherry mixture over the cake, ensuring it reaches the edges of the glass so the layers are visible. Spread half of the whipped cream over the cherries.
Repeat the layering process with the remaining cake cubes, then the remaining cherries, and finally the rest of the whipped cream. Smooth the top with a spatula or create decorative swirls. Sprinkle the chocolate shavings generously over the top and add a few whole cherries for a festive finish.
Place the trifle in the refrigerator for at least two to four hours before serving. This resting period allows the cake to absorb the flavors and moisture from the cherries and cream, creating a cohesive and delicious texture.
