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Chocolate Toffee Trifle Recipe

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4.2 from 8 reviews

  • Author: Eve
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

This Chocolate Toffee Trifle is a decadent layered dessert featuring moist chocolate cake chunks, rich hot fudge sauce, fluffy whipped cream, and crunchy toffee bits. Perfect for gatherings, this easy-to-assemble trifle combines the decadent flavors of chocolate and toffee with creamy texture for a crowd-pleasing treat.

Ingredients

Chocolate Cake

  • 1 box Devil’s Food Cake mix (or any chocolate cake baked in a 13×9 pan)

Fudge and Cream

  • 16 ounces hot fudge sauce
  • 1 1/2 cups heavy cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • or 16 ounces Cool Whip (if preferred)

Toffee

  • 1 1/2 cups toffee bits (homemade or store bought)

Instructions

  1. Bake the Cake: Prepare the chocolate cake according to the package instructions in a 13×9-inch pan. Allow it to cool completely before breaking the cake into chunks or cutting into 1-inch squares.
  2. Whip the Cream: If using fresh cream, whip 1 1/2 cups of heavy cream with 1/3 cup sugar and 1 teaspoon vanilla extract until soft peaks form. Alternatively, use 16 ounces of Cool Whip as a shortcut.
  3. Prepare Hot Fudge: Slightly heat the 16 ounces of hot fudge sauce, either by following the package directions or microwaving for 20 seconds at a time until it is soft and spreadable.
  4. Layer the Cake: For individual servings, divide the cake pieces evenly among serving cups or jars and place half of the cake pieces at the bottom. For a large trifle dish, evenly spread half of the cubed cake across the bottom.
  5. Add Hot Fudge Layer: Spoon and spread the hot fudge sauce over the cake layer, ensuring the fudge reaches to the edges but does not need to be very thick.
  6. Add Whipped Cream and Toffee: Spread a layer of whipped cream (or Cool Whip) over the fudge layer, then sprinkle 1 1/2 cups of toffee bits evenly over the cream.
  7. Repeat the Layers: Repeat the layers of cake, hot fudge, whipped cream, and toffee bits at least one more time. If you have leftover hot fudge and toffee, drizzle additional fudge on top and finish with more toffee bits.
  8. Chill and Serve: Refrigerate the trifle until ready to serve, or enjoy it immediately if preferred.

Notes

  • You can substitute store-bought Cool Whip for the whipped cream for a quicker option.
  • Allow the cake to cool completely to prevent the whipped cream from melting when layered.
  • Use individual cups or a large trifle dish depending on serving preference.
  • Toffee bits can be homemade or purchased from the store.
  • Store leftovers covered in the refrigerator for up to 2 days.

Find it online: https://everecipes.com/chocolate-toffee-trifle-recipe/