75 grams of melted chocolate (3 tbsp)
1 1/4 cups flour
2 tablespoons of cocoa powder
1/2 teaspoon of baking yeast
1/2 teaspoon baking soda
1/4 teaspoon of salt
1/3 cup of hot water
1 tablespoon of coffee ready to use
6 tablespoons of soft butter
1 cup of fine-grain sugar
2 large eggs
1 teaspoon of liquid vanilla
1/2 cup buttermilk
1 can of canned cherries
3 cups of liquid cream
1/2 cup of finely powdered sugar
1 cup of grated chocolate
Place the rack in the center of the oven. Preheat the oven to a temperature of 180 C.
Bring a 9-inch round tray. Using a brush, brush the tray with margarine. Place a piece of parchment paper at the bottom of the pan. Spread a little flour in the pan to cover the edges.
On a piece of parchment paper, sift the flour, cocoa powder, baking powder, baking soda, and salt.
In a small cup, put water and coffee. Keep mixing coffee until it completely melted.
In a mixing bowl, put the butter and sugar. Turn the blender to medium speed for 3 minutes.
Add the eggs and vanilla. Turn the blender to medium speed for a minute or two until the eggs are mixed.
Add the melted chocolate to the butter-sugar mixture. Add the flour mixture, coffee mixture, and melted chocolate. Turn the blender to medium speed for a minute or two until a smooth cake mix forms.
Pour the cake batter into the pan.
Bake the cake for 25 to 30 minutes. Test the maturity of the cake with a small wooden stick. The stick should come out clean after being inserted in the center of the cake, which is a sign of the cake’s maturity.
Remove the pan from the oven. Place the cake on wire mesh for 5 minutes, then turn the cake over onto the mesh or a cardboard base. Keep the cake until it is completely cold.
Filling: In a plastic strainer put the cherries, keeping the syrup with the cherries.
In a mixing bowl, put the cream. Turn the mixer to medium speed until the cream doubles in volume. Add the sugar while the blender is working until the cream is of medium density.
Bring a trifle with a high edge.
Using a saw knife, cut the cake into rectangles or chunks depending on the size of the trifle plate.
To shape the trifle: Place several pieces of cake at the bottom of the plate to cover it completely. Using a tablespoon, spoon a little cherry syrup over the cake pieces. Spread a little cream on the cake, then add a few pieces of grated chocolate. Spread a few cherries. Repeat until you finish with a layer of cream. Decorate the trifle with cherries and grated chocolate.
Place the Black Forest Trifle in the refrigerator for a few hours to make it delicious, then serve it.