01 -
Bake the chocolate cake following box or scratch instructions. Allow cake to cool fully before cutting. Alternatively, use brownies or sponge cake for efficiency.
02 -
Once the cake has cooled, cut into 1-inch cubes to facilitate even layering.
03 -
In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
04 -
Drain canned cherries and reserve juice, or pit and chop fresh cherries. Combine cherries with cherry juice or syrup and allow to marinate briefly.
05 -
Arrange a layer of cake cubes at the bottom of a trifle dish or serving glasses. Press gently for a uniform base.
06 -
Spread an even layer of vanilla pudding over the cake cubes, smoothing the surface.
07 -
Add a layer of marinated cherries with some juice, ensuring even distribution across the pudding.
08 -
Spread a generous layer of whipped cream over the cherries. Smooth gently with a spatula.
09 -
Continue layering cake cubes, pudding, cherries, and whipped cream until the dish is filled, finishing with whipped cream.
10 -
Garnish the top layer with chocolate shavings or grated chocolate and extra cherries as desired. Dust with cocoa powder if using.
11 -
Refrigerate the assembled dessert for at least 3 hours, or preferably overnight, to ensure optimal texture and flavor infusion.