Description
This Chocolate Toffee Trifle is a rich, indulgent dessert featuring layers of moist chocolate cake, creamy whipped topping, caramel and sweetened condensed milk, topped with crunchy toffee bits and drizzled with luscious fudge sauce. Perfect for gatherings, it combines textures and flavors for a delightful treat that requires no baking beyond the cake and is easy to assemble.
Ingredients
Scale
Cake Layer
- 1 pan chocolate cake (9×13-inch), baked and cooled
Sauces and Cream
- 14 oz sweetened condensed milk
- 12 oz caramel sauce
- 1 cup chocolate fudge sauce
Whipped Cream
- 2 cups cold heavy whipping cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 6 Heath or Skor bars, chopped
Instructions
- Prepare the Whipped Cream: In a cold mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until ready to use to keep it fresh and light.
- Cube the Cake: Break the baked and cooled chocolate cake into small chunks or cubes to form the base for each layer of the trifle.
- First Layer Assembly: In a trifle dish, layer one-third of the cake chunks at the bottom. Drizzle with one-third of the sweetened condensed milk and one-third of the caramel sauce evenly over the cake.
- Add Whipped Cream and Fudge: Add a generous layer of whipped cream on top of the sauces, followed by a drizzle of chocolate fudge sauce to enrich the flavors.
- Repeat Layers: Repeat this entire process two more times, using the remaining cake, sweetened condensed milk, caramel sauce, whipped cream, and fudge sauce to build three full layers.
- Top with Toffee and Final Cream: For the final layer, top with whipped cream and sprinkle chopped Heath or Skor toffee bars over the top. Add more fudge sauce if desired for extra decadence.
- Chill Before Serving: Chill the assembled trifle in the refrigerator for at least 2 hours to allow the flavors to meld and the dessert to set properly for the best taste and texture.
Notes
- Make sure the heavy cream and mixing bowl are well chilled to achieve the best whipped cream consistency.
- If you don’t have a pre-made chocolate cake, you can bake your favorite chocolate cake recipe ahead of time or use a store-bought cake as a shortcut.
- For a varied flavor, try substituting the caramel sauce with butterscotch or bourbon caramel sauce.
- This dessert can be prepared a day ahead and stored covered in the refrigerator; however, add the toffee bars just before serving to maintain their crunch.
- Use a glass trifle dish or any deep clear bowl to showcase the beautiful layers.
