Chocolate Toffee Trifle Recipe

Name: Chocolate Toffee Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box chocolate cake mix (recommended: Duncan Hines); 1/2 cup coffee liqueur; 2 cups fudge sauce, recipe follows, or 1 (16-ounce) jar fudge sauce; 3 chocolate covered toffee candy bars, broken into pieces; 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar; 1 (4-ounce) bar German chocolate; 1/2 -ounce unsweetened chocolate; 8 tablespoons (1 stick) butter; 3 cups powdered sugar; 1 2/3 cups evaporated milk; 1 1/4 teaspoons vanilla

Servings: persons

1 box chocolate cake mix (recommended: Duncan Hines)
1/2 cup coffee liqueur
2 cups fudge sauce, recipe follows, or 1 (16-ounce) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
1 (4-ounce) bar German chocolate
1/2 -ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

1
Prepare the cake according to the package directions for a 9 by 13-inch cake.
2
Cool thoroughly.
3
Prick the entire top of the cake with a fork.
4
Pour coffee liqueur over the cake and allow it to soak in.
5
Wrap the cake with plastic and refrigerate for at least 3 hours.
6
Slice the cake into 1-inch thick pieces.
7
Line the bottom of a large glass bowl with a single layer of cake.
8
Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream.
9
Repeat layering 2 more times ending with fudge sauce and candy bits.
10
Refrigerate until ready to serve.
11
Cook's Note: Assemble the trifle shortly before serving or it will get soggy.
12
To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat.
13
Stir in the powdered sugar, alternating with evaporated milk and blending well.
14
Stirring constantly, bring the mixture to a simmer over medium heat.
15
Simmer until the mixture becomes thick and creamy, about 8 minutes.
16
Stir in the vanilla.

1674

kcal

Calories

100

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 box chocolate cake mix (recommended: Duncan Hines), 1/2 cup coffee liqueur, 2 cups fudge sauce, recipe follows, or 1 (16-ounce) jar fudge sauce, 3 chocolate covered toffee candy bars, broken into pieces, and more.

Yes, Chocolate Toffee Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Toffee Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions