1 prepared chocolate cake, roughly 9×13 inches or two 8-inch rounds
2 cans (14.5 ounces each) tart red cherries in water or juice
1/2 cup granulated sugar
2 tablespoons cornstarch
3 cups heavy whipping cream, chilled
1/2 cup powdered sugar
2 teaspoons alcohol-free vanilla extract
1 cup chocolate shavings or curls
1/2 cup cherry juice, reserved from the cans
Instructions
Cut your cooled chocolate cake into one-inch cubes. If you are using brownies, try to keep the cubes uniform so they sit evenly in the dish. Set these aside while you prepare the fruit and cream components.
Drain the cherries, making sure to reserve at least half a cup of the juice. In a small saucepan, whisk together the sugar and cornstarch, then slowly pour in the reserved juice. Add the cherries and cook over medium heat, stirring constantly until the mixture thickens and becomes clear. Remove from the heat and let it cool completely to room temperature before assembly.
In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and alcohol-free vanilla extract. Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form. Be careful not to over-beat the cream, as you want it to be light and billowy for the layers.
Begin by placing a third of the chocolate cake cubes at the bottom of a large glass trifle bowl. Drizzle a little bit of extra cherry juice over the cake to keep it moist, then spoon a third of the cherry mixture over the top. Spread a thick layer of whipped cream over the cherries and repeat this process two more times until you reach the top of the bowl.
Finish the top layer with a smooth swirl of whipped cream. Sprinkle the chocolate shavings or curls generously over the top. Cover the bowl loosely and refrigerate for at least 4 hours, though overnight is even better, to allow the cake to absorb the cherry flavors.
