And today on Hilah Cooking,

we are making a Black Forest Trifle.

This is a dessert that has all of the elegance

and alcohol of a Black Forest Cake,

but it's a lot quicker to throw together.

Especially if you happen to think ahead

and freeze a chocolate pound cake about a month ago,

which I did.

(energetic music)

(bell dings)

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We're gonna start out by whipping some cream.

Some heavy cream in a bowl.

And, whenever you're whipping cream,

you wanna have the cream very cold.

And if you have room in your freezer, I don't,

you wanna chill your bowl and your beater, too.

Anyway, we'll start out on a low speed

until it starts to thicken up.

And then you can increase the speed.

That's just so you don't end up, like,

spraying cream all over the place.

So, we'll do that.

(machine whirring)

So, it's thickening up.

I'm gonna sprinkle in some powdered sugar.

And a little vanilla extract.

And then beat it some more on high

until it's nice, stiff peaks.

Voluminous peaks.

(machine whirring)

All right, I think we're there.

Definitely wanna stop

before you end up with sweet, vanilla-flavored butter.

Although that would be really yummy to make cookies with.

But, so this is what it's,

see, it's like a Dairy Queen Blizzard.

You could just dump it upside down,

and it'll just stay in the bowl.

I'm scared, okay. (laughs)

Anyway, this is what stiff peaks look like.

All right, before we get started on the layering, actually,

I need talk about

the thing that makes this a Black Forest thing.

So, I've got cherries here

that have been soaking overnight in Kirsch.

And Kirsch is a cherry brandy.

There's really, only one real brand, I think.

I mean, you can buy, like, cherry liqueurs,

which are a lot sweeter.

This is not sweet.

This is just booze made out of cherries.

So, it smells like cherries, but it tastes like liquor.

If you are making this for kids, don't give this to kids.

There's a lot of booze in it, actually.

You could just use some cherry juice instead of this.

That's why I say it's a very elegant,

grown-up kind of dessert.

'Cause it's the kind that gets ya a little bit buzzed.

So, I just used some pitted, frozen cherries

because they're not in season right now.

And also, who wants to pit all those stupid cherries?

So, I'm gonna try to do this

without making a fool and a idiot of myself.

I'm gonna drain off the liqueur

and the cherry juice.

It's all mixed together.

Okay, good, good, it worked.

Not too much of a fool of myself was made.

And then I've got my trifle bowl.

Usually, like, a trifle dish is a lot deeper than this.

I'm gonna probably end up making two of this size.

But, any, like, straight-sided dish will work.

Just 'cause you wanna see some of the layers in there,

and it's a little bit pretty.

So, I'm gonna cover the bottom of this

with cubes of my Chocolate Pound Cake.

I made this recipe, I don't know,

a few weeks back.

So, you can get that, you can make your own,

you can buy one.

You can buy a chocolate sponge cake at some bakery.

It's just, like, a plain cake.

If it's a little bit stale, all the better.

Because then that's more room for it to soak up booze.

(funky music)

And then, we're gonna drizzle

a little bit of this boozy cherry juice.

Put a few cherries down, of course.

And then, a nice, thick layer of whipped cream.

And try to, kinda,

seal everything around the edges.

And then we'll just repeat

more chocolate, liqueur, cherries, whipped cream

until your dish is full

and you end it with whipped cream.

And then I'll show you how to

decorate it with chocolate shavings.

(funky music)

Okay, once you've got your whole top

covered there with some whipped cream,

I've got a dark chocolate bar.

Armed with nothing but a regular vegetable peeler,

I'm gonna try to make some

pretty-looking chocolate shavings.

And, I think that

the little chocolate shavings

are partly why it's called Black Forest Cake?

I mean, I guess, like, the Black Forest in Germany

is known for having cherry trees in it.

But, to me, this always has looked like,

like the bark of a tree.

So, I like to think that that's

where it comes from.

And, you could make this ahead of time.

It actually, trifles are great that way.

You can make them, like, a day in advance,

and they just get better.

But I would say, if you're gonna do that,

decorate it right before you serve it.

Okay, I think that looks pretty good.

So, then, obviously, if this was cherry season,

you would want to decorate the top with some fresh cherries.

But, since it is not,

I bought some ridiculously expensive,

of these Luxardo Maraschino Cherries.

They are more like a candied cherry than a,

the regular, like, bright red maraschino cherries.

They don't have any food coloring in them.

But they do have a much nicer cherry flavor.

A real cherry flavor.

And just, plop a couple of these around.

So, if you like this recipe,

you might also like my Classic Raspberry Trifle recipe.

I'll link to that.

Did that last year for Christmas.

I love trifles for Christmas,

'cause it reminds me of my grandma.

'Cause that's, like, she didn't really cook very much,

but she loved to eat.

So a trifle was something she could manage.

This recipe and all my recipes

are always available on hilahcooking.com

along with extra tips

and, I dunno, cool stuff.

Pictures of tits.

Just kidding.

It's not a porn site.

Thanks so much for watching.

Don't forget to subscribe.

And, let's give this Black Forest Trifle a taste.

I'm gonna get,

I'm gonna eat this cherry.

(bell dings)

Oh, boy.

(energetic music)

Oh, man.

(inhales)

I'm just gonna have to eat the whole thing, I guess.

Since I got my germs all in it already.

(energetic music)

Mmm.

Mmm, mm, mmm!

I love boozy cake.

I love whipped cream.

I love cherries.

I love chocolate.

And most of all, I love you.

Thanks for watching.

See you next time.

Bye!

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