Chocolate Toffee Trifle
This easy, layered dessert combines rich chocolate, gooey caramel, and crunchy toffee into an impressive make-ahead treat perfect for holidays or casual get-togethers.
Ingredients
Cake
- 1 pan 9×13-inch chocolate cake, baked and cooled, broken into chunks
Sauces & Sweeteners
- 14 oz sweetened condensed milk
- 12 oz caramel sauce
- 1 cup chocolate fudge sauce
Dairy & Whip
- 2 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 6 bars Heath or Skor bars, chopped
Instructions
Preparation
- In a cold mixing bowl, beat 2 cups cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form; chill until ready to use.
- Break the baked and cooled chocolate cake into small, bite-sized chunks for layering.
Layering
- In a trifle dish, layer one-third of the cake chunks evenly across the bottom. Drizzle one-third of the sweetened condensed milk and one-third of the caramel sauce over the cake.
- Spread a generous layer of whipped cream over the cake and sauces, then drizzle with some of the chocolate fudge sauce.
- Repeat the layering process two more times with the remaining cake, sweetened condensed milk, caramel sauce, whipped cream, and fudge sauce.
- Finish with a top layer of whipped cream, sprinkle the chopped Heath or Skor bars evenly over the top, cover, and chill for at least 2 hours before serving.
Notes
Chill the mixing bowl and beaters for firmer whipped cream. Make the trifle up to 24 hours ahead for best flavor melding but add crunchy toffee right before serving to keep it crisp.