Not only is this decadent chocolate toffee trifle stunning, it tastes fabulous too. Chocolate cake is moistened with a subtle hint of strong-brewed coffee, which pairs nicely with the layers of chocolate pudding, toffee, and whipped cream.
I hope you all had a wonderful Easter! We had family visiting from out of town, so of course I went overboard on dinner. I’m originally from the Midwest so big dinners are the norm. There is always some sort of casserole on the table, and usually a jello salad. We had a feast, and eventually that whole feast will make it onto this blog, but today I decided to start with the best part: dessert!
About five years ago I made this Chocolate toffee trifle when we were invited to a friends house for their Easter dinner. I wanted something that looked stunning, was relatively easy to do, and would go in my brand new. That’s how this dish was born, and we’ve enjoyed it ever Easter ever since.
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Cook cake according to box instructions, also prepare chocolate pudding according to package instructions and place in refrigerator.
Crumble cake mixture. I think its easier to do this with your hands, but you could use a fork. Reserve 1/2 cake mixture for topping.
Time to start layering your trifle dish. In the bottom of the dish layer half the crumbled cake mixture. Then pour 1/4 cup brewed coffee over the crumbled cake. This flavor is very subtle, and keeps your cake moist.
Next, layer half of your chocolate pudding.
Layer dish with half the whipped cream.
Sprinkle whipped cream with half the chopped toffee candy bars.
Repeat layers of cake, chocolate pudding, and whipped cream.
Finish your trifle by sprinkling your reserved cake crumbs on top of the whipped cream, along with the rest of the toffee crumbles. This dessert tastes great the next day too. Enjoy!
Chocolate Toffee Trifle
Chocolate cake is moistened with a subtle hint of strong brewed coffee, which pairs nicely with the layers of chocolate pudding, toffee, and whip cream.
- 1 box Chocolate cake mix
- 1 package choclate pudding mix 6 ounces
- 1/2 cup brewed coffee
- 1 tub frozen whipped topping, thawed 8 ounces
- 6 heath candy bars
Bake cake according to box instructions. Let cake cool completely. Prepare pudding according to package directions and set aside.
Crumble cake reserving 1/2 cup for topping. Place half of the remaining cake crumbs at the bottom of a trifle dish, or bowl.
Layer with half of the coffee, half of the pudding, half of the whipped cream, and half of the crushed toffee. Repeat the layers.
Sprinkle the top with the reserved cake crumbs and remaining toffee bars. Refrigerate 5 hours before serving.