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1
Preheat oven to 375F.
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2
Butter and flour 9-inch square baking pan with 2-inch-high sides.
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3
Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth.
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4
Remove from over water.
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5
Let cool 10 minutes.
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6
Sift flour, baking soda and salt into medium bowl.
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7
Beat brown sugar and butter in large bowl until blended.
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8
Add egg; beat well.
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9
Beat in yolk.Add melted chocolate; beat until blended.
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10
Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
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11
Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)
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12
Pour batter into prepared pan.
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13
Bake until tester inserted into center comes out clean, about 35 minutes.
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14
Transfer pan to rack and cool completely.
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15
(Can be prepared 1 day ahead.
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16
Cover with foil and store at room temperature.)
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17
Beat cream in large bowl until stiff peaks form.
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18
Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl.
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19
Sprinkle with 1/2 cup toffee bits.
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20
Crumble 1/3 of cake over toffee.
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21
Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each.
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22
Spoon remaining whipped cream over top, spreading to cover.
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23
Cover trifle; refrigerate at least 4 hours.
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24
(Trifle can be prepared 1 day ahead.
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25
Keep refrigerated.)
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26
Sprinkle trifle with chocolate shavings and serve.
