So, to change things up, because really I just can’t help myself, I made Black Forest Cheesecake Trifles. Layers of chocolate cake, topped with cheesecake and vanilla roasted cherries. And let me tell you, these vanilla roasted cherries are SO good.
Begin with the vanilla roasted cherries. Preheat the oven to 180 Celsius (350 Fahrenheit) and place the cherries in a roasting pan lined with non stick baking paper and sprinkle with sugar. Add the vanilla seeds and the pod and toss to combine. Bake for 10 to 15 minutes or until the cherries are softened and some of their juices have started to release. Set aside to cool but leave the oven on to make the cake.
For the cake combine the cocoa, brown sugar and boiling water in a jug and whisk to combine and set aside. Combine the flour, baking soda, baking powder and salt in a bowl and stir to combine. Cream the butter and caster sugar until light and creamy and add the egg. Alternately add the flour mixture with the cocoa, sugar and water mixture and mix until combined. Bake in a small loaf tin for 20 to 25 minutes.
To make the cheesecake filling combine the cream cheese with the mascarpone cheese and sugar in the bowl of a stand mixer, or whisk by hand, until smooth.
To assemble the trifles cut slices of the cake to size to line the bottom of the serving glasses. Divide half of the cheesecake filling between the glasses and top with half of the cherries. Top with another layer of cake trimmed to size, the remaining cheesecake filling and finally the remaining cherries. Drizzle the trifles with any juice from the cherries. Refrigerate until ready to serve. Serve topped with grated chocolate or chards of chocolate and a dollop of cream.
Make this an adults only treat by sprinkling a tablespoon of cherry brandy over the cake layers. Need to convert something? Check out my conversion chart.