Chocolate Toffee Trifle
This chocolate toffee trifle is semi-homemade with layers of boxed chocolate cake, homemade whipped cream, chocolate pudding, Kahlua and lots of toffee. It's a decadent dessert that's easy to make and always a crowd pleaser!
Servings: 18 Servings
Calories: 347kcal
Ingredients
Cake
- 15.25 ounce box Duncan Hines Chocolate Fudge Cake Mix see note for substitutions
- 2 eggs
- 1 cup water
- ½ cup vegetable or canola oil
- ¾ cup sour cream
- ½-3/4 cup Kahlua, cooled coffee or store-bought cold brew
Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Pudding
- 5.9 ounce box instant chocolate pudding mix
- 2 cups milk
Heath Milk Chocolate English Toffee Bits, Amount as Desired
Instructions
- 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 12"x17" 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 1-inch squares or break into small chunks.
- Pour coffee liqueur, cooled coffee, or cold brew in a small bowl. Brush the entire top of the cake with your desired amount.
- Assemble in a trifle bowl or large glass bowl starting with half of the cake, followed by half of the pudding, half of the whipped cream and half of the chocolate toffee. Repeat these layers.
- Refrigerate 4 hours or overnight.
Video
Notes
Expert Recipe Tips and Substitutions
- Chocolate Cake: Instead of baking a chocolate cake mix for the trifle, you can also try these options:
- Boxed Brownie Mix: This will yield a denser, richer "cake" layer. Prepare per package directions using their "cake like brownies" instructions.
- Make a Chocolate Cake from Scratch: My Chocolate Bundt Cake batter creates a delicious cake layer for the trifle. Prepare according to the recipe and bake on a sheet pan until cooked through.
- Chocolate Cake Availability: If you can't find a Duncan Hines Chocolate Fudge Cake Mix, you can substitute with Devil's Food cake mix, Red Velvet, Swiss Chocolate, or Triple Chocolate. Duncan Hine's standard cake mix boxes are 15.25 ounces.
- Chocolate Substitutions: You can easily substitute the ingredients with whatever flavor you prefer. Vanilla pudding or another pudding flavor can substitute the chocolate pudding.
- Toffee Layer: If Heath toffee bits are not available, consider using caramel sauce or butterscotch sauce as a substitute. Chopped up chocolate-covered toffee bars (Heath Bars) or a Skor Bars can be used instead of toffee bits for a richer flavor. If you don't like toffee, you can substitute it with chopped nuts, peanut butter cups, or omit the layer completely.
- Whipped Cream: You can use store-bought whipped cream, but I highly recommend making it from scratch, it's so simple and easy! If you're short on time or prefer a non-dairy option. Experiment with flavored whipped creams, such as chocolate or toffee-flavored, for an extra layer of taste.
- Kahlua versus Coffee: If you'd rather not use Kahlua, you can substitute with any ready-made cold brew coffee or another liqueur of your choosing.
- Make It Ahead of Time: You can make this trifle in advance. I would advise serving it within 24 hours of making it for its optimal quality. It can be refrigerated up to 4 days.
Nutrition
Calories: 347kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 365mg | Potassium: 199mg | Fiber: 1g | Sugar: 24g | Vitamin A: 503IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 1mg
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