Chocolate Cherry Trifle

Sponge Cake

1. Preheat oven to 350 degrees F and line a 9x13” cake pan with parchment paper
2. In a mixing bowl with whisk attachment, combine oil and egg yolks and whisk until combined
3. Slowly add water and vanilla extract until foamy
4. On low speed, add in flour, ⅓ of the sugar, baking powder and salt
5. Pour the mixture into another bowl and set aside
6. Whisk egg whites until stiff peak
7. Slowly add in the remaining sugar to the egg whites
8. Fold the egg whites into the egg yolk mixture until fully combined
9. Pour batter into a 9x13” cake pan
10. Bake for 15-20 minutes or until cake springs back at the touch
11. Allow the cake cool completely before cutting and layering

Whipped Chocolate Ganache

1. In a small saucepan bring heavy whipping cream to a simmer
2. Once the cream is simmering, add chocolate and slowly whisk until combined
3. Allow the Ganache cool to room temperature
4. Pour the ganache into a mixing bowl with whisk attachment and whisk until light and fluffy

Whipped Cream

1. Add heavy whipping cream, sugar and vanilla in a mixing bowl with whisk attachment
2. Whisk until soft peaks form

Assembly

1. In the bottom of a large trifle bowl or 4 stemless wine glasses, place cubed sponge cake to cover the bottom of the bowl or glasses
2. Pipe or spoon whipped chocolate ganache over the cubed sponge cake layer
3. Add cherries to cover the whipped ganache layer
4. Pipe whipped cream over the cherries
5. Repeat each layer with cubed sponge cake, whipped chocolate ganache, cherries and whipped cream
6. Garnish the final layer of whipped cream with shaved chocolate