Floating Olive Branch
Chocolate Cherry Trifle


1 box chocolate cake mix 

1/2 cup Sweet Butter Infused Olive Oil 

1/4 cup Chocolate Balsamic Vinegar 

3/4 cup water 

3 eggs 

1 (3.9oz) box of instant chocolate pudding 

2 cups cold milk 

1 (8.1oz) jar Amarena Cherries 

1 (21oz) can of cherry pie filling 

2 cups heavy cream, whipped 

2 cups fresh cherries, pitted 

2 tablespoons Receta Tradicional Chocolate Negro Caro, grated 

4-6 sprigs of fresh mint 




Preheat oven to 350*F and lightly spritz a rectangular cake pan with cooking spray. Place chocolate cake mix, olive oil, balsamic, water, and eggs in a large bowl and whisk until smooth and combined. Transfer the batter to the prepared pan and place it in the oven. Bake for 30-35 minutes or until the cake is done (insert a toothpick in the center of the cake, if the toothpick comes out clean the cake is done). Remove from the oven and set aside to cool at room temperature on a wire rack. 

While the cake is cooling, place the chocolate pudding mix and cold milk in a large bowl, whisk to combine, and set aside until set, about 5 minutes. Refrigerate until ready to use. 

In a separate large bowl, combine the Amarena cherries with the cherry pie filling, stirring to combine. Set aside or refrigerate until ready to use.  

Once the cake has cooled, cut it into bite-sized pieces, and place half of the pieces in the bottom of a trifle dish. Spoon half of the cherry mixture over the cake, spreading it out in an even layer. Top the cherry layer with half of the chocolate pudding (also spreading out in an even layer) followed by a thick layer of whipped cream. Repeat each of these layers again, finishing with the whipped cream. Decorate the final whipped cream layer with fresh cherries, grated chocolate, and fresh mint before serving.