Description
This indulgent Chocolate Toffee Trifle is a layered dessert featuring moist chocolate cake, rich caramel and sweetened condensed milk, fluffy whipped cream, and crunchy Heath or Skor toffee bars, all drizzled with luscious chocolate fudge sauce. Perfectly chilled, this easy no-bake trifle is an impressive treat for special occasions or potlucks.
Ingredients
Scale
Cake
- 1 pan chocolate cake (9×13-inch), baked and cooled
Sweetened Mixtures
- 14 oz sweetened condensed milk
- 12 oz caramel 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
- 1 cup chocolate fudge sauce
Instructions
- Whip the Cream: In a cold mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Chill the whipped cream in the refrigerator until ready to assemble the trifle.
- Prepare the Cake: Break the baked and cooled chocolate cake into small chunks or cubes to create the base for layering.
- First Layer Assembly: In a trifle dish, layer one-third of the chocolate cake chunks evenly at the bottom. Drizzle one-third of the sweetened condensed milk and one-third of the caramel sauce over the cake pieces.
- Add Whipped Cream and Fudge: Spread a generous layer of the whipped cream over the sauces, then drizzle with one-third of the chocolate fudge sauce.
- Repeat Layers: Repeat the layering process two more times using the remaining cake chunks, sweetened condensed milk, caramel sauce, whipped cream, and fudge sauce to build beautiful even layers.
- Final Toppings: Finish with a top layer of whipped cream. Sprinkle the chopped Heath or Skor bars over the surface and add additional fudge sauce if desired.
- Chill: Place the trifle in the refrigerator and chill for at least 2 hours to allow the flavors to meld and the dessert to set before serving.
Notes
- Use a cold bowl and cold cream to achieve the best whipped cream consistency.
- Substitute Heath or Skor bars with any crunchy toffee or chocolate bar for variation.
- The dessert is best served chilled but can be made up to one day ahead.
- For easier layering, use a clear trifle bowl to showcase the beautiful layers.
- If the chocolate cake is store-bought, choose a moist and dense variety to hold up well in the trifle.
