Gluten Free Black Forest Trifle

We made a double batch of a gluten free olive oil chocolate cake, and I had planned to make it into a black forest cake, but it was pretty crumbly and a little dry when I started trimming it, so I decided to use it to make a couple bowls of trifle.

My husband made a double batch of this cake: https://kathleenashmore.com/chocolate-olive-oil-cake-gluten-free-dairy-free/

For the cherry filling, I put 2-12 oz packages of frozen tart cherries into the food processor with 2/3 cup of sugar and about 4 1/2 tbsp of cornstarch. I processed it until everything was in pretty small pieces. I put it all into a medium saucepan and cooked it until it was thick and the juice was clear(ish).

I added a couple tablespoons of Amaretto liqueur and put the cherry filling into a bowl and set that bowl in a bowl of ice to cool the filling.

Then I made stabilized whipped cream using this recipe: https://dinnerthendessert.com/stabilized-whipped-cream-cream-cheese/

I started the trifle with the cherry filling and then whipped cream.

Then I topped with cubes of cake and continued in this manner until the very top which is just whipped cream.

It’s a completely new recipe so I hope that it tastes good.

Happy Boxing Day!