Chocolate Toffee Trifle

This chocolate toffee trifle is semi-homemade with layers of chocolate cake, homemade whipped cream, chocolate pudding, Kahlua and lots of milk chocolate toffee. It's a decadent dessert that is always a crowd pleaser!

My sweet friend Lara made a version of this incredible dessert for a Christmas party a few years ago and I’ve thought about it ever since! I recreated the recipe with a few spins of my own, and I know it’ll be a hit as well!

What You'll Need

• Eggs
• Water
• Vegetable or Canola oil
• Sour Cream
• Kahlua or store-bought cold brew
• Heavy Whipping Cream
• Powdered Sugar
• Vanilla Extract
• Instant Chocolate Pudding Mix
• Milk

Tools You'll Need

• Hand Mixer
• Trifle Bowl
• Pastry Brush

How to Make This Recipe

1. Preheat oven to 350°F. In a medium bowl, blend together the cake mix, eggs, water, oil and sour cream until fully incorporated. Pour in a buttered sheet pan. Bake 20-24 minutes or until cooked through. Cool completely.
2. Meanwhile, for the whipped cream, combine whipping cream, powdered sugar and vanilla in a large bowl. Beat with a whisk or mixer until stiff peaks form. In a separate bowl, whisk together the pudding mix and milk. After 3-5 minutes, fold in half of the whipped cream. 
3. Slice the cake into cubs and brush desired amount of Kahlua or cold brew. 
4. Assemble in a trifle bowl in these layers: ½ of each: cake, pudding, whipped cream and chocolate toffee. Followed by the remaining: cake, pudding, whipped cream and chocolate toffee. Refrigerate 4 hours or overnight.

Recipe Tips and Substitutions

If you'd rather not use Kahlua, you can substitute with any ready-made cold brew coffee.

More Recipes Like This

• Chocolate Bundt Cake
• Chocolate Loaf
• Silky Chocolate Mousse
• Rich and Thick Hot Chocolate

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5 from 1 vote

Chocolate Toffee Trifle

My sweet friend Lara made a version of this incredible dessert for a Christmas party a few years ago and I’ve thought about it ever since! I recreated the recipe with a few spins of my own, and I know it’ll be a hit as well!

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: cake

Servings: 18 Servings

Cook ModePrevent your screen from going dark

Ingredients

Cake

• 15.25 oz Duncan Hines Chocolate Fudge Cake Mix
• 2 eggs
• 1 cup water
• ½ cup vegetable or canola oil
• ¾ cup sour cream
• ½-3/4 cup Kahlua or store-bought cold brew

Whipped Cream

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Chocolate Pudding

• 5.9 oz instant chocolate pudding mix
• 2 cups milk

Heath Milk Chocolate English Toffee Bits, Amount as Desired

Instructions

• Preheat oven to 350°. In a medium bowl, blend together the cake mix, eggs, water, oil and sour cream until fully incorporated. Pour in a buttered sheet pan. Bake 20-24 minutes or until cooked through. Cool completely.
• Meanwhile, for the whipped cream, combine whipping cream, powdered sugar and vanilla in a large bowl. Beat with a whisk or mixer until stiff peaks form. In a separate bowl, whisk together the pudding mix and milk. After 3-5 minutes, fold in half of the whipped cream. 
• Slice the cake into cubs and brush desired amount of Kahlua or cold brew. 
• Assemble in a trifle bowl in these layers: ½ of each: cake, pudding, whipped cream and chocolate toffee. Followed by the remaining: cake, pudding, whipped cream and chocolate toffee. Refrigerate 4 hours or overnight.

Video

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