Description
This Chocolate Toffee Trifle is a decadent layered dessert featuring rich chocolate cake or brownies, creamy chocolate pudding, airy whipped cream, crunchy toffee bits, and luscious caramel sauce. Perfect for special occasions or a delightful treat, this no-bake assembly dessert combines textures and flavors that harmonize beautifully.
Ingredients
Scale
Cake Layer
- 2 cups chocolate cake or brownie cubes (from a 9×13-inch pan)
Pudding Layer
- 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 Layer
- 2 cups whipped cream or whipped topping
Toppings and Garnish
- 1 cup toffee bits or chopped toffee bars
- 1/3 cup caramel sauce
- 1/4 teaspoon sea salt flakes (optional, for garnish)
Instructions
- Prepare the cake or brownies: Bake a 9×13-inch pan of chocolate cake or a batch of brownies according to package or recipe directions, then let them cool completely.
- Cube the cake: Once cooled, cut the cake or brownies into small cubes and set aside for layering.
- Make the pudding: Prepare the chocolate pudding according to the package instructions, using the cold milk, then stir in the vanilla extract and espresso powder, if using.
- Chill the pudding: Chill the pudding in the refrigerator until it thickens and is spoonable, about 10 to 15 minutes.
- Prepare the whipped cream: If using heavy cream, whip it with a little sugar and vanilla until soft peaks form; if using whipped topping, let it soften slightly in the fridge for easier spreading.
- Chop the toffee: Roughly chop the toffee bars if not using ready-made toffee bits, reserving a small handful for garnishing the top.
- Layer the cake: In a large glass trifle dish or clear serving bowl, add an even layer of chocolate cake or brownie cubes to cover the bottom.
- Drizzle caramel: Drizzle a thin layer of caramel sauce over the cake cubes to add sweetness and moisture.
- Add pudding: Spoon a generous layer of chocolate pudding over the caramel-soaked cake and gently spread it to the edges of the dish.
- Layer whipped cream: Add a layer of whipped cream or whipped topping over the pudding, smoothing it into an even layer.
- Sprinkle toffee bits: Sprinkle a handful of toffee bits over the whipped cream to add crunchy texture and toffee flavor.
- Repeat layers: Repeat the layers—cake cubes, caramel drizzle, chocolate pudding, whipped cream, and toffee bits—until you reach the top of the dish.
- Finish with whipped cream and toffee: Finish with a final thick layer of whipped cream and a generous sprinkle of reserved toffee bits on top.
- Top with caramel sauce: Drizzle additional caramel sauce over the top layer for a pretty finish and extra flavor.
- Refrigerate: Cover the trifle and refrigerate for at least 2 hours, or up to overnight, to allow the layers to set and the flavors to meld.
- Garnish and serve: Just before serving, sprinkle sea salt flakes over the top, if desired, then serve chilled by scooping into bowls or dessert cups.
Notes
- This dessert can be prepared a day ahead to allow flavors to meld even better.
- Use homemade chocolate cake or brownies for the best taste, or your favorite store-bought alternatives.
- The espresso powder is optional but enhances the chocolate flavor beautifully.
- Be sure to chill the pudding sufficiently for easy layering and better texture.
- You can substitute toffee bits with chopped Heath bars or other toffee candy bars.
- For a lighter version, use whipped topping instead of heavy cream.
