DIRECTIONS:

MAKE THE CHERRIES

Step 1

In a medium size pot, stir together the cherries, sugar, saba, almond extract, orange zest and juice and salt and cook over medium heat. 

Step 2

Bring to a simmer, stirring occasionally until cooked down and slightly thickened. Remove from heat and allow to cool completely. 

BAKE THE CAKE

Step 1

Preheat the oven to 350 degrees. Grease and line a 9 x 13 inch pan with parchment paper. 

Step 2

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl and set aside.

Step 3

In an electric mixer fitted with a whisk attachment, mix the oil, eggs, and vanilla extract together until combined. 

Step 4

Add the buttermilk and whisk until combined. 

Step 5

Pour the dry ingredients into the wet ingredients and add the coffee. Whisk on low speed until just combined.

Step 6

Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 

MAKE THE CITRUS CREAM

Step 1

In an electric mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form.

Step 2

Remove cream from bowl and place in another bowl in the refrigerator to keep cold. 

Step 3

Wipe out the bowl with the cream and use it to beat softened cream cheese until creamy. 

Step 4

Sift in the powdered sugar. Whisk until incorporated and add the orange zest.

Step 5

Fold together the whipped cream and the cream cheese mixture, being careful to not overmix. Refrigerate until ready to assemble your trifles. 

ASSEMBLE THE TRIFLES

Step 1

Cut the chocolate cake into 1 ½ inch square pieces. 

Step 2

Place a piece of chocolate cake at the bottom of your trifle cup.

Step 3

Top with a layer of cherries and cherry juice, about ⅓ cup’s worth. 

Step 4

Top with a healthy dollop of citrus cream. 

Step 5

Garnish with more cherry juice from the cooked cherries, chocolate shavings, sliced almonds, black pepper and fresh cherries.