Dark Chocolate Cherry Trifle
Note: For an alcohol-free version, toss the cake with coffee or a flavored syrup instead of the Grand Marnier.
Set out a large glass trifle bowl.
In a large bowl, crumble the chocolate cake with a fork, then drizzle with the Grand Marnier. Toss with the fork to moisten evenly. Set aside.
Whip the whipping cream with the powdered sugar until medium peaks form.
Spoon 1/3 of the chocolate cake into the bottom of the trifle bowl. Sprinkle with 1/2 of the chopped chocolate. Top with 1/2 of the cherry filling. Top with 1/3 of the whipped cream. Repeat. Spoon the rest of the chocolate cake on top, then the rest of the whipped cream. Garnish with a few cake crumbs, chocolate curls or chopped chocolate.
Refrigerate until ready to serve.
Dark Chocolate Cake
Preheat the oven to 350. Spray a 9x13 pan with non-stick spray. Set aside.
In the bowl of your electric mixer, combine the flour, sugar, cocoa, espresso powder, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla. Mix on low speed for 30 seconds to combine then beat for three minutes on medium speed. Scrape the bowl down and gently stir in the boiling water - the batter will be very thin.
Pour batter into the pan and bake for 28-33 minutes, or until the center of each cake springs back when gently touched. Set the pan on a wire rack, cover with a clean kitchen towel and cool completely.
In a large saucepan, combine the cherries, sugar, corn starch, salt and water. Simmer over medium low heat to dissolve the sugar and thaw the cherries. When the mixture is juicy, increase heat to medium. Bring to a boil, stirring constantly, and boil for 1-2 minutes until thick like pie filling. Remove from the heat and stir in the Grand Marnier.
Cool completely before assembling the trifle.