Description
A luscious and irresistible Chocolate Toffee Trifle featuring layers of moist chocolate cake or brownies, creamy chocolate pudding, fluffy whipped cream, crunchy toffee bits, and a luscious caramel drizzle. This no-bake layered dessert is perfect for gatherings and can be prepared ahead to let the flavors meld beautifully.
Ingredients
Scale
Chocolate Cake Layer
- 2 cups chocolate cake or brownie cubes (from a 9×13-inch pan)
Chocolate Pudding
- 3 cups prepared chocolate pudding
- 1 1/2 cups cold milk (for preparing pudding, if using a mix)
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder (optional)
Whipped Cream
- 2 cups whipped cream or whipped topping
Toffee & Caramel
- 1 cup toffee bits or chopped toffee bars
- 1/3 cup caramel sauce
Garnish
- 1/4 teaspoon sea salt flakes (optional, for garnish)
Instructions
- Bake the Base Cake: Bake a 9×13-inch pan of chocolate cake or brownies following your favorite recipe or package directions. Allow the cake or brownies to cool completely before proceeding to the next step.
- Cube the Cake: Once cooled, cut the cake or brownies into approximately 1-inch cubes. Set aside in preparation for layering the trifle.
- Prepare Chocolate Pudding: Make the chocolate pudding according to package instructions using the cold milk. Stir in the vanilla extract and espresso powder (if using) to enrich the flavor.
- Chill the Pudding: Refrigerate the pudding for 10 to 15 minutes until it thickens sufficiently to be spoonable but still easily spreadable.
- Prepare Whipped Cream: If using heavy cream, whip it with sugar and vanilla extract until soft peaks form. For whipped topping, allow it to soften slightly in the refrigerator for easier spreading.
- Prepare Toffee Bits: If you don’t have toffee bits on hand, roughly chop toffee bars and reserve a small portion for garnishing the top layer later.
- First Layer Cake: Place an even layer of the chocolate cake or brownie cubes to cover the bottom of a large glass trifle dish or clear serving bowl.
- Caramel Drizzle: Drizzle a thin but even layer of caramel sauce over the cake cubes to add sweetness and moisture.
- Chocolate Pudding Layer: Spoon a generous layer of chocolate pudding over the caramel-soaked cake cubes and spread gently to the edges of the dish to cover evenly.
- Whipped Cream Layer: Add a layer of whipped cream or whipped topping on top of the pudding, smoothing it out into an even layer.
- Sprinkle Toffee: Scatter a handful of toffee bits over the whipped cream layer to add crunchy texture and rich toffee flavor.
- Repeat Layers: Continue layering with cake cubes, caramel drizzle, chocolate pudding, whipped cream, and toffee bits until you reach the top of the dish.
- Final Whipped Cream: Finish with a thick layer of whipped cream on top followed by a generous sprinkling of the reserved toffee bits.
- Top Caramel Drizzle: Drizzle additional caramel sauce over the final whipped cream layer for an attractive and flavorful finish.
- Refrigerate: Cover the trifle and refrigerate for at least 2 hours or up to overnight. This resting time allows the layers to set and the flavors to meld beautifully.
- Garnish and Serve: Just before serving, optionally sprinkle sea salt flakes over the top for a balance of sweet and salty. Serve chilled by scooping into bowls or dessert cups.
Notes
- If you prefer richer flavor, use homemade chocolate cake or fudgy brownies instead of store-bought.
- The espresso powder is optional but enhances the chocolate depth without tasting like coffee.
- For easier spreading, ensure whipped topping softens slightly in the fridge before assembling.
- The trifle can be assembled up to 24 hours ahead, reserved in the refrigerator to deepen flavors.
- Toffee bits can be substituted with chopped nuts for a different texture.
- Adjust sweetness by varying caramel sauce quantity or choosing sugar-free pudding mixes if needed.
