Black Forest Pudding Parfait
Black Forest Pudding Parfait
Ingredients
For the Chocolate Cake Crumbles
- 1 box chocolate cake mix, standard size, plus ingredients called for on package
- 2 eggs
- 1 cup water
- 1/2 cup vegetable oil
For the Chocolate Pudding
- 1 package instant chocolate pudding mix, 3.9 ounce size
- 2 cups cold milk
For the Cherry Filling
- 1 can canned pitted dark sweet cherries, 15 ounce, drained, 1/4 cup juice reserved
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1/4 teaspoon almond extract, optional
For the Whipped Cream Topping
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional)
- 1/4 cup chocolate shavings
- 4 fresh mint sprigs
Instructions
- 1
Preheat oven to 350°F (or as directed by cake mix package). Prepare chocolate cake mix according to package directions, using the specified eggs, water, and vegetable oil. Pour the batter into an 8x8 inch baking pan or into cupcake liners. Bake until a toothpick inserted into the center comes out clean, typically 20-25 minutes. Let the cake cool completely on a wire rack, then crumble into small, bite-sized pieces.
⏱️ 30 min•🌡️ 350
- 2
In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes until well combined and slightly thickened. Let the pudding set in the refrigerator for at least 5 minutes while you prepare other components.
⏱️ 5 min
- 3
Drain the canned pitted dark sweet cherries, reserving 1/4 cup of the cherry juice. In a small saucepan, combine the reserved cherry juice, cornstarch, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens to a syrup-like consistency, about 3-5 minutes. Remove from heat, then stir in the drained cherries and almond extract (if using). Allow the cherry filling to cool completely.
⏱️ 10 min
- 4
In a chilled large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
⏱️ 5 min
- 5
To assemble the parfaits, take 4 individual parfait glasses or jars. Create layers by spooning a portion of chocolate cake crumbles, followed by a layer of chocolate pudding, then a layer of cherry filling, and finally a dollop of whipped cream. Repeat these layers until the glasses are full, ensuring the top layer is whipped cream.
⏱️ 10 min
- 6
Refrigerate the assembled parfaits for at least 30 minutes to allow the flavors to meld and the layers to set. Before serving, garnish each parfait with chocolate shavings and a fresh mint sprig, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Forest Pudding Parfait
Ingredients
For the Chocolate Cake Crumbles
- 1 box chocolate cake mix, standard size, plus ingredients called for on package
- 2 eggs
- 1 cup water
- 1/2 cup vegetable oil
For the Chocolate Pudding
- 1 package instant chocolate pudding mix, 3.9 ounce size
- 2 cups cold milk
For the Cherry Filling
- 1 can canned pitted dark sweet cherries, 15 ounce, drained, 1/4 cup juice reserved
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1/4 teaspoon almond extract, optional
For the Whipped Cream Topping
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional)
- 1/4 cup chocolate shavings
- 4 fresh mint sprigs
Instructions
- 1
Preheat oven to 350°F (or as directed by cake mix package). Prepare chocolate cake mix according to package directions, using the specified eggs, water, and vegetable oil. Pour the batter into an 8x8 inch baking pan or into cupcake liners. Bake until a toothpick inserted into the center comes out clean, typically 20-25 minutes. Let the cake cool completely on a wire rack, then crumble into small, bite-sized pieces.
⏱️ 30 min•🌡️ 350 - 2
In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes until well combined and slightly thickened. Let the pudding set in the refrigerator for at least 5 minutes while you prepare other components.
⏱️ 5 min - 3
Drain the canned pitted dark sweet cherries, reserving 1/4 cup of the cherry juice. In a small saucepan, combine the reserved cherry juice, cornstarch, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens to a syrup-like consistency, about 3-5 minutes. Remove from heat, then stir in the drained cherries and almond extract (if using). Allow the cherry filling to cool completely.
⏱️ 10 min - 4
In a chilled large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
⏱️ 5 min - 5
To assemble the parfaits, take 4 individual parfait glasses or jars. Create layers by spooning a portion of chocolate cake crumbles, followed by a layer of chocolate pudding, then a layer of cherry filling, and finally a dollop of whipped cream. Repeat these layers until the glasses are full, ensuring the top layer is whipped cream.
⏱️ 10 min - 6
Refrigerate the assembled parfaits for at least 30 minutes to allow the flavors to meld and the layers to set. Before serving, garnish each parfait with chocolate shavings and a fresh mint sprig, if desired.
⏱️ 5 min