Chocolate Toffee Trifle Recipe

Introduction

This Chocolate Toffee Trifle is a delightful layered dessert that combines rich chocolate cake, creamy pudding, fluffy whipped topping, and crunchy toffee bits. It’s an easy-to-make treat perfect for gatherings or a special occasion.

Ingredients

• 1 box (15.25 oz / 430 g) chocolate cake mix (plus ingredients listed on the box — eggs, oil, water)
• 1 package (3.9 oz / 110 g) instant chocolate pudding mix
• 2 cups (480 ml) cold milk
• 1 tub (8 oz / 225 g) whipped topping, thawed (such as Cool Whip)
• 1 ½ cups (about 5 oz / 140 g) crushed chocolate-covered toffee bars (such as Heath or Skor)
• Optional Garnish: shaved chocolate or extra toffee bits

Instructions

1. Step 1: Prepare the chocolate cake mix according to the package directions using the required eggs, oil, and water.
2. Step 2: Bake the cake in a 9×13-inch (23×33 cm) pan. Let it cool completely, then cut into 1-inch cubes.
3. Step 3: In a medium bowl, whisk the instant chocolate pudding mix with cold milk for about 2 minutes until thickened. Set aside to chill slightly.
4. Step 4: In a large trifle bowl or glass dish, layer half of the cake cubes evenly on the bottom.
5. Step 5: Spoon half of the pudding over the cake cubes, then spread half of the whipped topping on top.
6. Step 6: Sprinkle half of the crushed toffee bits over the whipped topping.
7. Step 7: Repeat the layers with the remaining cake cubes, pudding, whipped topping, and toffee bits.
8. Step 8: Cover and refrigerate the trifle for at least 1 hour, or up to 24 hours, to allow the flavors to blend.
9. Step 9: Just before serving, garnish with shaved chocolate or extra toffee bits if desired.

Tips & Variations

• For an extra rich flavor, use homemade chocolate cake instead of the boxed mix.
• Substitute the whipped topping with whipped cream for a fresher taste.
• Try adding a layer of caramel sauce between the pudding and whipped topping for added sweetness.
• Use different flavored toffee bars or add chopped nuts for extra texture.

Storage

Store the trifle covered in the refrigerator for up to 3 days. It’s best served chilled and can be gently stirred before serving if layers settle slightly. Avoid freezing, as the whipped topping and pudding may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, this trifle can be assembled up to 24 hours before serving. Refrigerate it covered to allow the flavors to meld and the dessert to chill properly.

What can I use if I don’t have instant pudding mix?

You can make homemade chocolate pudding or use ready-made pudding from the store. Just ensure it’s thick and chilled before layering.

Chocolate Toffee Trifle Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

This Chocolate Toffee Trifle is a decadent layered dessert combining moist chocolate cake, creamy instant chocolate pudding, fluffy whipped topping, and crunchy chocolate-covered toffee bits. Perfectly chilled and topped with optional shaved chocolate or more toffee, this trifle offers a delightful combination of textures and rich chocolatey flavor, ideal for special occasions or a luxurious treat.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 box (15.25 oz / 430 g) chocolate cake mix
• Ingredients listed on the cake mix box (eggs, oil, water)

For the Pudding:

• 1 package (3.9 oz / 110 g) instant chocolate pudding mix
• 2 cups (480 ml) cold milk

For the Layers:

• 1 tub (8 oz / 225 g) whipped topping, thawed (such as Cool Whip)
• 1 ½ cups (about 5 oz / 140 g) crushed chocolate-covered toffee bars (such as Heath or Skor)

Optional Garnish:

• Shaved chocolate or extra toffee bits on top

Instructions

1. Bake the Cake: Prepare the chocolate cake mix according to the package directions using the eggs, oil, and water listed on the box. Pour the batter into a 9×13-inch (23×33 cm) pan and bake as directed. Once baked, allow it to cool completely before cutting the cake into approximately 1-inch cubes.
2. Make the Pudding: In a medium bowl, whisk the instant chocolate pudding mix with cold milk for about 2 minutes, until the mixture thickens. Set the pudding aside to chill slightly while assembling the trifle.
3. Layer the Trifle: In a large trifle bowl or glass serving dish, start by layering half of the chocolate cake cubes evenly at the bottom. Next, spoon half of the prepared chocolate pudding over the cake cubes, then spread half of the whipped topping evenly on top. Sprinkle half of the crushed chocolate-covered toffee bits over the whipped topping layer.
4. Repeat Layers: Repeat the layers by adding the remaining cake cubes, followed by the remaining pudding, then the remaining whipped topping, and finally remaining crushed toffee bits to finish the layers.
5. Chill & Serve: Cover the assembled trifle and refrigerate it for at least 1 hour, or up to 24 hours, to allow the flavors to meld together. Just before serving, garnish the top with additional toffee bits or shaved chocolate for an elegant finish.

Notes

• Make sure to fully cool the cake before cutting and assembling to prevent the pudding and whipped topping from melting.
• You can prepare the trifle a day ahead to enhance the flavors and save time on the day of serving.
• If you prefer, substitute homemade whipped cream for the store-bought whipped topping.
• Use any brand of chocolate cake mix and pudding mix that you prefer; instant pudding mix provides quick and easy preparation.
• Store leftovers covered in the refrigerator for up to 3 days for best freshness.

Keywords: chocolate trifle, toffee trifle, layered dessert, chocolate cake, instant pudding, no-bake dessert, easy dessert, party dessert