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Delicious chocolate toffee trifle layered with chocolate and toffee cream

Chocolate Toffee Trifle

Dive into a velvety pool of chocolate and toffee bliss with this easy-to-make Chocolate Toffee Trifle, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Prepare the chocolate cake mix according to package directions using eggs, oil, and water. Bake in a 9×13-inch (23×33 cm) pan. Let it cool completely, then cut into 1-inch cubes.
  2. In a medium bowl, whisk the chocolate pudding mix with cold milk for 2 minutes until thickened. Set aside to chill slightly.
Layering
  1. In a large trifle bowl or glass dish, layer half of the cake cubes, followed by half of the pudding, half of the whipped topping, and half of the crushed toffee bits.
  2. Repeat layers with remaining ingredients.
Chilling
  1. Cover and refrigerate for at least 1 hour (or up to 24 hours) before serving to let the flavors blend.
  2. Garnish with extra toffee bits or chocolate curls just before serving.

Notes

For an extra crunch, use larger chunks of toffee instead of finely crushed bits. You can prepare this trifle up to 24 hours in advance and it's best made ahead to let the flavors develop.