A 2-1/2- to 3-quart glass bowl or trifle bowl is the best choice for showing off all the layers of this festive dessert. Be sure to spread each layer to the edge of the bowl, so the contrasting colors of the dark cake and white whipped cream are clearly visible.
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Line the bottom of a 2-1/2- to 3-quart glass bowl or trifle bowl with about a third of the cake slices to create an even layer. Don’t worry if the pieces break, as long as they fill in the spaces. Brush this layer of cake lightly with some of the kirsch syrup, top with a third of the whipped cream, and randomly nestle half of the remaining cherries into the cream. Sprinkle with a third of the chocolate shavings.
Make Ahead Tips
The cake can be baked and the kirsch syrup prepared up to one day ahead. Wrap the cake in plastic and keep it at room temperature. Cover the syrup and keep refrigerated. Once assembled, the trifle can be refrigerated for up to 6 hours.
Very yummy, can't go wrong with chocolate and whip cream. I would recommend 2 cans of cherries. One can just wasn't enough with all of the whip cream.
Fabulous dessert-but it really needs more than one can of cherries. I used most of two cans.
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