Black Forest Trifle with Olive and Mango is an enticing fusion of rich chocolate sponge cake, airy whipped cream, and tangy Kirsch-soaked cubes layered beautifully with Morello cherries, sweet mango and briny olives. Bold cocoa paste drizzled over the vibrant medley creates a dessert that is playfully adventurous and unforgettable.

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I made this Black Forest Trifle with Olive & Mango and it quickly became one of my favorite dessert recipes. I started with bite-size cubes of chocolate sponge cake then layered in heavy cream sweetened with granulated sugar and a hint of vanilla extract.

I mixed in a careful splash of Kirsch cherry liqueur, which pairs perfectly with drained Morello cherries and diced ripe mango. I also added chopped green olives which may sound unusual but they really add a tangy twist to the dessert.

I sprinkled unsweetened cocoa powder throughout and finished it off with dark chocolate shavings for garnish. The texture of the cake, fruit and cream creates a balance of calories, fats and vitamins similar to other dessert trifles.

This dish is ideal as a seasonal treat or for when you want a creative twist on a traditional chocolate cherry trifle bowl recipe that also brings in the freshness of mango.

Why I Like this Recipe

1. I really love how the cake soaks up the cherry liqueur, giving it this unexpected burst of flavor that makes every bite exciting.
2. I like that the mix of cocoa, whipped cream, and even the olives creates a cool contrast of sweet and savory; it might sound weird but it totally works for me.
3. I enjoy how the fruit mix with the mango and cherries adds a refreshing twist that lightens up the richness of the chocolate sponge cake.
4. I also appreciate that it’s a fun recipe to put together, layering everything and then watching the flavors meld after chilling in the fridge.

Ingredients

Ingredients photo for Black Forest Trifle • Olive & Mango Recipe

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  • Chocolate sponge cake adds light carbs and a soft, subtly sweet texture.
  • Heavy cream offers a rich, creamy taste and a velvety mouthfeel.
  • Kirsch cherry liqueur gives a boozy kick with a hint of cherry aroma.
  • Morello cherries deliver tangy sweetness with a little natural fiber boost.
  • Ripe mango brings tropical vitamins, juicy sweetness, and a refreshing fruity note.
  • Pitted green olives provide savory saltiness that cuts through the rich layers.
  • Unsweetened cocoa powder adds deep chocolate richness which ties the flavors together.
  • Dark chocolate shavings finish it off with extra texture and a bittersweet flavor.

Ingredient Quantities

  • 1 chocolate sponge cake (about 8 inches) cut into bite-size cubes

  • 2 cups heavy cream

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/2 cup Kirsch cherry liqueur

  • 1 jar Morello cherries (about 1 cup drained, with a bit of syrup)

  • 1 ripe mango, peeled and diced (roughly 1 cup)

  • 1/2 cup pitted green olives, chopped (or use Kalamata if you prefer)

  • 3 tbsp unsweetened cocoa powder

  • 2 tbsp dark chocolate shavings for garnish

How to Make this

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1. Cut the chocolate sponge cake into bite-size cubes and put them in a large mixing bowl.

2. Drizzle the 1/2 cup Kirsch cherry liqueur over the cake cubes and set aside for 10 minutes so they soak up the flavor.

3. In a medium bowl, whip the 2 cups heavy cream with 1/2 cup granulated sugar and 1 tsp vanilla extract until soft peaks form.

4. In a small bowl, stir the 3 tbsp unsweetened cocoa powder with a couple of teaspoons of water from the cream (or a little extra heavy cream) until it forms a smooth paste.

5. In a clear trifle dish, layer a portion of the soaked cake cubes evenly at the bottom.

6. Spoon a layer of the whipped cream mixture over those cake cubes.

7. Scatter about half of the Morello cherries (with a bit of their syrup), the diced mango pieces, and the chopped green olives over the cream layer.

8. Drizzle half of the cocoa paste over the fruit and olive mixture.

9. Repeat the layering by adding another layer of cake cubes, whipped cream, and then the rest of the cherries, mango, olives, and finish off with the remaining cocoa paste.

10. Garnish the top with 2 tbsp dark chocolate shavings and let the trifle chill in the refrigerator for a couple of hours before serving so the flavors meld together.

Equipment Needed

1. A sharp knife and a cutting board for cutting the chocolate sponge cake and dicing the mango
2. A large mixing bowl to toss the cake cubes with the Kirsch cherry liqueur
3. A medium mixing bowl for whipping the heavy cream with sugar and vanilla extract
4. A small bowl to mix the unsweetened cocoa powder with water or extra heavy cream
5. An electric mixer or whisk to beat the heavy cream until soft peaks form
6. A clear glass trifle dish to layer the soaked cake cubes, cream, fruits, and olives
7. Measuring cups and spoons for proper ingredient measurements
8. A spatula or large spoon for layering and smoothing the whipped cream and cocoa paste layers
9. A refrigerator to chill the trifle before serving

FAQ

A: Yeah, you can just replace it with an equal amount of cherry juice or even a cherry syrup if you dont want the alcohol kick.

A: You can totally play around with the flavors. The olives add a savory twist and the mango brings sweetness, so if you're not into olives, feel free to leave them out or swap with another fruit.

A: It should keep well for about 2 to 3 days, though the cake might soak up some moisture so it's best enjoyed fairly fresh.

A: Absolutely, if you think the trifle is too sweet for your taste, you can cut back on the granulated sugar in the cream, or even add more whipped cream to mellow it out.

A: Layer the cake cubes first and drizzle with some Kirsch mixture, then add a generous dollop of sweetened whipped cream, scatter the fruit and olives, dust with cocoa, and repeat. Top it off with a few chocolate shavings for that extra flair.

Black Forest Trifle • Olive & Mango Recipe Substitutions and Variations

  • Heavy cream: If you don’t have heavy cream, you can use whipping cream or even coconut cream for a dairy free option
  • Kirsch cherry liqueur: If you’d rather skip alcohol, try cherry juice with a splash of almond extract for a similar flavor kick
  • Morello cherries: If you can’t get Morello cherries, fresh cherries or even maraschino cherries (just be aware they’re sweeter) can work
  • Chocolate sponge cake: If you lack a chocolate sponge cake, brownies or any moist chocolate cake cut into cubes can be a good substitute

Pro Tips

1. Try not to over whip your cream because if it gets too stiff, it’ll be hard to layer. A soft peak is perfect for that light texture.
2. Let the cake soak in the Kirsch really well. I mean, 10 minutes might be enough but if u leave it a little longer, you’ll get even more flavor in every bite.
3. When you mix the cocoa paste, add just a teensy bit of extra cream if you need it so there are no lumps. It makes a big diff in keeping your layers smooth.
4. Be gentle when layering so you don’t break up the cake too much; it’s best to let it stay in big chunks for texture even after a few hours in the fridge.

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Black Forest Trifle • Olive & Mango Recipe

My favorite Black Forest Trifle • Olive & Mango Recipe

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Equipment Needed:

1. A sharp knife and a cutting board for cutting the chocolate sponge cake and dicing the mango
2. A large mixing bowl to toss the cake cubes with the Kirsch cherry liqueur
3. A medium mixing bowl for whipping the heavy cream with sugar and vanilla extract
4. A small bowl to mix the unsweetened cocoa powder with water or extra heavy cream
5. An electric mixer or whisk to beat the heavy cream until soft peaks form
6. A clear glass trifle dish to layer the soaked cake cubes, cream, fruits, and olives
7. Measuring cups and spoons for proper ingredient measurements
8. A spatula or large spoon for layering and smoothing the whipped cream and cocoa paste layers
9. A refrigerator to chill the trifle before serving

Ingredients:

  • 1 chocolate sponge cake (about 8 inches) cut into bite-size cubes

  • 2 cups heavy cream

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/2 cup Kirsch cherry liqueur

  • 1 jar Morello cherries (about 1 cup drained, with a bit of syrup)

  • 1 ripe mango, peeled and diced (roughly 1 cup)

  • 1/2 cup pitted green olives, chopped (or use Kalamata if you prefer)

  • 3 tbsp unsweetened cocoa powder

  • 2 tbsp dark chocolate shavings for garnish

Instructions:

1. Cut the chocolate sponge cake into bite-size cubes and put them in a large mixing bowl.

2. Drizzle the 1/2 cup Kirsch cherry liqueur over the cake cubes and set aside for 10 minutes so they soak up the flavor.

3. In a medium bowl, whip the 2 cups heavy cream with 1/2 cup granulated sugar and 1 tsp vanilla extract until soft peaks form.

4. In a small bowl, stir the 3 tbsp unsweetened cocoa powder with a couple of teaspoons of water from the cream (or a little extra heavy cream) until it forms a smooth paste.

5. In a clear trifle dish, layer a portion of the soaked cake cubes evenly at the bottom.

6. Spoon a layer of the whipped cream mixture over those cake cubes.

7. Scatter about half of the Morello cherries (with a bit of their syrup), the diced mango pieces, and the chopped green olives over the cream layer.

8. Drizzle half of the cocoa paste over the fruit and olive mixture.

9. Repeat the layering by adding another layer of cake cubes, whipped cream, and then the rest of the cherries, mango, olives, and finish off with the remaining cocoa paste.

10. Garnish the top with 2 tbsp dark chocolate shavings and let the trifle chill in the refrigerator for a couple of hours before serving so the flavors meld together.