Description
A decadent Chocolate Toffee Trifle featuring layers of rich chocolate cake or brownies, creamy chocolate pudding, whipped cream, crunchy toffee bits, and a luscious caramel drizzle. This easy-to-make dessert is perfect for gatherings, offering a delightful combination of textures and flavors in a visually stunning presentation.
Ingredients
Scale
Base Layer
- 2 cups chocolate cake or brownie cubes (from a 9×13-inch pan)
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)
Topping & Add-ons
- 2 cups whipped cream or whipped topping
- 1 cup toffee bits or chopped toffee bars
- 1/3 cup caramel sauce
- 1/4 teaspoon sea salt flakes (optional, for garnish)
Instructions
- Prepare Cake or Brownies: Bake a 9×13-inch pan of chocolate cake or brownies as per recipe or package directions. Allow to cool completely.
- Cube Cake: Once cooled, cut the cake or brownies into small, even cubes and set aside for layering.
- Make Pudding: Prepare chocolate pudding according to package instructions using cold milk. Stir in vanilla extract and optional espresso powder for enhanced flavor.
- Chill Pudding: Refrigerate pudding for 10 to 15 minutes until it thickens to a spoonable consistency.
- Prepare Whipped Cream: If using heavy cream, whip with a little sugar and vanilla until soft peaks form. If using whipped topping, soften slightly in the fridge for easier spreading.
- Chop Toffee: Roughly chop toffee bars if using instead of pre-made toffee bits. Reserve a small amount for garnish.
- Layer Base: In a large glass trifle dish or clear serving bowl, create an even layer of chocolate cake or brownie cubes to cover the bottom.
- Add Caramel Drizzle: Drizzle a thin layer of caramel sauce evenly over the cake cubes to add moisture and sweetness.
- Layer Pudding: Spoon a generous layer of chocolate pudding over the caramel-soaked cake and spread gently to the edges.
- Add Whipped Cream: Spread a layer of whipped cream or topping over the pudding, smoothing it evenly.
- Sprinkle Toffee: Scatter a handful of toffee bits over the whipped cream for crunch and flavor.
- Repeat Layers: Continue layering cake cubes, caramel drizzle, pudding, whipped cream, and toffee bits until the dish is filled.
- Final Whipped Cream Layer: Finish with a thick final layer of whipped cream and sprinkle reserved toffee bits on top.
- Extra Caramel Drizzle: Drizzle more caramel sauce over the top layer for an attractive finish and added sweetness.
- Chill: Cover the trifle and refrigerate for at least 2 hours or up to overnight to allow flavors to meld and layers to set.
- Serve: Just before serving, sprinkle optional sea salt flakes over the top to enhance flavor, then serve chilled by scooping into bowls or dessert cups.
Notes
- Make sure the cake or brownies are completely cooled before cubing to prevent crumbling.
- Espresso powder enhances the chocolate flavor but is optional.
- Use pre-made toffee bits for convenience or chop your own for freshness.
- For a dairy-free option, use non-dairy pudding, whipped topping, and milk alternatives.
- The trifle tastes best after chilling for at least 2 hours to allow flavors to meld.
- Sea salt flakes add a nice contrast to the sweet layers if desired.
