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Categories:
Cake Bing cherries orange juice sugar cornstarch water Chambord raspberry liquor chocolate mousse milk heavy whipping cream vanilla chocolate shavings
Viewed: 31 - Published at: 6 years agoIngredients
- 1 devil's food cake mix (18.25 oz box)
- 2 (15 ounce) cans dark bing cherries, pitted in heavy juice
- fresh orange juice, as needed
- 1 1/2 cups sugar, divided
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons Chambord raspberry liquor or 2 tablespoons kirsch
- 4 1/4 ounces chocolate mousse mix (commercially prepared)
- 1 cup milk
- 3 cups heavy whipping cream
- 3/4 teaspoon vanilla extract, pure
- 1 ounce chocolate shavings (optional)
Method
- Bake cake according to package instructions. Cool. Cut 6 by 8 into 11/2" squares.
- Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1 3/4 cups.
- Heat juice and 1 cup of sugar to a light boil. Reserve remaining 1/2 cup of sugar for whipped cream.
- Blend cornstarch with water. Add to boiling juice. Blend with a wire whip to thicken.
- Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill to 40°F or less.
- Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with wire whip.
- Whip heavy cream on medium speed. Add remaining 1/2 cup of sugar and vanilla extract and whip until cream forms soft peaks.
- Assemble in an 8" round, 5" deep glass trifle bowl.
- Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approximately half of the cake.)
- Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mouse. Reserve 5 to 9 cherries for garnish.
- Spread a layer of whipped cream over the top and garnish with the remaining cherries, along with chocolate shavings (if desired).
