In celebration of being married for one month I made this easy and delicious dessert that makes two perfect sized trifles. You don’t need anything fancy for this recipe and it starts with making a quick chocolate mug cake, so you don’t even have to turn on the oven. Then you cook down some frozen cherries to make a sweet, tart layer before finishing off with creamy, fluffy whipped cream. It’s the perfect dessert for date night or if making for yourself keeps well in the refrigerator so you can enjoy dessert two nights in a row.
Black Forest Trifle for Two
Layers of easy chocolate cake, cherry filling and whipped cream.
Equipment
- 1 large mug
Ingredients
Chocolate mug cake
- 2 tbsp butter
- 1 tbsp sugar
- 1 egg yolk
- 1 + 1/2 tbsp cocoa powder
- 1/4 cup flour
- 3 tbsp milk
- 1/8 tsp salt
- 1/2 tsp baking powder
Cherry filling
- 2 cups frozen black cherries
- 1/2-1 tbsp sugar
- 1 + 1/2 tbsp cornstarch
Whipped Cream
- 1/3 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Start by making the chocolate mug cake. In a large microwave safe mug melt the butter 15-20 second at a time until melted. Use a small whisk or spoon and stir in the sugar until dissolved. Separate egg and whisk the egg yolk before adding to the butter and sugar. Add the remaining cake ingredients to the mug and mix until smooth and all the ingredients are combined. Microwave on high for 75 seconds. Remove from microwave and allow to cool until ready to assemble.
- For the cherries you can let them defrost first which will help the sauce cook faster but isn't necessary. Heat a medium pan over medium-high heat. Add the cherries and cook until they are juicy and starting to mostly breakdown, stirring every couple of minutes. Stir in the sugar. I recommend starting with 1/2 Tbsp and seeing how tart your cherries are. If they need to be sweeter you can add an additional 1/2 tbsp of sugar. Sprinkle the cornstarch over the cherries and stir until all the cornstarch is dissolved. Allow the cherries to start to get bubbly and then continue cooking for a few more minutes stirring often until the cherry juice becomes a thick sauce. Set aside and allow to cool for at least 5 minutes.
- Pour the cold heavy cream into a medium bowl. Use a hand mixer on high to whip the cream until it starts to form peaks. Add in the powdered sugar and mix until all combined. Add the vanilla and keep mixing until stiff peaks have formed.
- Assemble the trifles in two small bowls, glasses or trifle dishes. Run a knife along the inside of the mug and then scoop out the chocolate cake. Break the cake into smaller pieces and layer so that they fill the bottom of each dish. You want at least half the height of the trifle to be the cake. Spoon the cherry mixture over top the cake. Top each dish evenly with the whipped cream. To finish off you can sprinkle with some shredded dark chocolate bar or with a dusting of cocoa powder.
