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!

This Chocolate Toffee Trifle is a super easy recipe and a chocolate lovers dream! It's has few easy semi-homemade shortcuts, to make the prep time shorter (which is great for the holidays!). I love using a rich chocolate boxed cake mix and instant pudding mix. But the whipped cream is homemade, it's just too delicious.

With the chocolate and toffee flavors I knew it would be great with a bit of a coffee flair, so I added Kahlua as well to the chocolate cake trifle. This is a great make-ahead dessert for a crowd, if you're looking for some other make-ahead dessert ideas try my Oreo icebox cake, chocolate tres leches cake, or frozen hot chocolate pie.

What is a Dessert Trifle

A dessert trifle is a layered dessert that typically consists of layers of cake or ladyfingers, custard, fruit, and whipped cream. The ingredients are arranged in clear glass trifle bowl or large trifle dish to showcase the colorful layers.

The traditional English trifle consists of the following layers:

1. Cake or Ladyfingers: The base layer is often made up of sponge cake or ladyfingers. These can be soaked in a flavored syrup or alcohol for added moisture and flavor.
2. Custard or Pudding: A layer of creamy custard or pudding comes next, adding a smooth and rich element to the trifle. The custard is often flavored with vanilla.
3. Fruit Layer: Sliced or diced fruits, such as berries, peaches, or kiwi, are commonly used in trifles. The choice of fruit can vary based on personal preference and seasonal availability. (Not included in this trifle recipe, unless desired)
4. Whipped Cream: The top layer is typically whipped cream, which adds a light and airy texture. It's often garnished with additional fruit, chocolate shavings, or nuts for decoration.
5. Repetition: The layers are often repeated to create a visually appealing and delicious dessert. The layering process can be as simple or as elaborate as desired.

Why You'll Love This Recipe

• Rich and Decadent Flavor: Chocolate cake trifles features layers of rich, moist chocolate cake, creamy pudding, crunchy toffee and homemade whipped cream. Does it get any better than that? I think not!
• Make-Ahead Convenience: The best part about this easy dessert is that you a prepare it in advance and store in the refrigerator. This will allow the flavors to meld, making them a convenient choice for entertaining.
• Semi-Homemade with Store Bought Items: Cake mix and pudding mix are convenient, readily available items that save some time on measuring and pack a ton of flavor! You can also substitute the homemade whipped cream with frozen and thawed whipped topping.
• Great Recipe for Beginners: The assembly process is straightforward and doesn't require advanced cooking techniques. Trifles are a low risk for failure as they're forgiving and the end result pretty tasty! The hardest part is waiting to eat it the next day!

Ingredients in Chocolate Pudding Toffee Trifle

Scroll down for specific ingredient amounts in the recipe card. 

• Duncan Hines Chocolate Fudge Cake Mix (or comparable brand): Serves as the base layer and provides a rich, moist, and chocolatey foundation for the trifle.
• Eggs: Acts as a binding agent, providing structure to the cake. They also contribute moisture, richness, and help with leavening.
• Water: Adds moisture to the batter and helps dissolve the sugar and other ingredients, forming a smooth batter.
• Vegetable or Canola Oil: Contributes to the cake's tenderness, moistness, and flavor.
• Sour Cream: Add moisture, richness, and creaminess to the cake. It also imparts a subtle tangy flavor to the cake.
• Kahlua or Store-Bought Cold Brew: Add flavor, moisture and depth/complexity to the trifle.
• Heavy Whipping Cream: Provides the creamy and airy texture. The high fat content is responsible for the richness and luxuriousness of homemade whipped cream.
• Vanilla Extract or Vanilla Bean Paste: Imparts a pleasant vanilla flavor, enhancing the overall taste of the topping.
• Confectioners Sugar: Sweetens the whipped cream and dissolves easily in the cream.
• Instant Chocolate Pudding Mix: Adds a luscious and silky texture to the trifle. It also helps bind the trifle layers together. Jell-O Pudding is my brand of choice.
• Milk: Rehydrates the pudding mix dry components, forming a smooth and creamy texture. Cold whole milk is my preference but all kinds can work.
• Heath Milk Chocolate English Toffee Bits: Adds a sweet and buttery toffee flavor to the trifle. The crunchy texture of the bits provides a delightful contrast to the softness of the cake and cream layers.

Tools You'll Need

• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• 12x17-inch Sheet Pan
• Liquid Measuring Cups
• Hand Mixer
• Trifle Bowl (My bowl is a Pampered Chef Trifle Bowl and no longer available. Second-hand websites like ebay often have it for sale.)
• 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.

3. In a separate bowl, whisk together the pudding mix and milk. After 3-5 minutes, fold in half of the whipped cream. 

4. Slice the cake into 1-inch squares or break into small chunks.

5. Pour coffee liqueur, cooled coffee, or cold brew in a small bowl. Brush the entire top of the cake with your desired amount. 

6. 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.

7. Refrigerate 4 hours or overnight.

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 the recipe according to the recipe, and bake it 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. You can use chopped up chocolate-covered toffee bars (Heath Bars) or a Skor Bars 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. Refrigerate up to 4 days.

Storage and Freezing

Store this chocolate trifle covered with a lid or plastic wrap in the fridge ideally for 4 hours to overnight prior to serving. This will give it time for the flavors to develop and textures to set. It's best to eat within 4 days.

You can bake the cake in advance and freeze it. Just wrap it properly to prevent freezer burn. Thaw the components in the refrigerator before assembling the trifle.

I recommend not freezing this dessert after it's been assembled. It will alter the texture of many of its components.

Frequently Asked Questions

More Easy Chocolate Dessert Recipes

• Chocolate Bundt Cake
• Chocolate Loaf Cake
• Chocolate Mousse
• Rich Hot Chocolate