INGREDIENTS
1 1/4 cup cherry brandy
1/2 cup sour cherry jam
2 cups drained bottled pitted sour cherries in syrup
1 1/2 cup whipping cream (35%)
1 tablespoon granulated sugar
7 maraschino cherries
1/4 cup grated dark chocolate
Chocolate Pound Cake:
3/4 cups butter softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 3/4 cup all-purpose flour
1/2 cup cocoa powder sifted
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups buttermilk
Custard:
8 egg yolks
4 cups milk
3/4 cups granulated sugar
1/2 cup cornstarch
4 teaspoons almond extract
METHOD
Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.
In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 5 minutes.
Strain through fine sieve into clean bowl; stir in almond extract. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Chocolate Pound Cake: In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
Stir together flour, cocoa, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into lightly greased 8-x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 10 minutes; turn out onto rack, set right side up and let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap and freeze for up to 1 month.)
In small bowl, combine cherry brandy with sour cherry jam. Cut cake into 3/4-inch (2 cm) cubes. Line 16-cup (4 L) trifle bowl with one-third of the cake pieces; spoon one-third of the jam mixture over top. Top with one-third of the drained sour cherries; spoon one-third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 24 hours.
In bowl, whip cream with sugar; spread three-quarters over trifle. Using piping bag fitted with star tip, pipe remaining whipped cream into 7 rosettes around edge. Top each rosette with 1 maraschino cherry. Sprinkle with grated chocolate.
borrowed from:https://www.canadianliving.com/food/baking-and-desserts/recipe/black-forest-trifle-3