This Decadent Chocolate Caramel Toffee Trifle is a show-stopping dessert that is as impressive to look at as it is delicious to eat. Layered in a beautiful glass trifle bowl, this dessert is a feast for the eyes, revealing its rich and varied components through the clear glass. It is a masterpiece of textures and flavors, combining a moist, deep chocolate cake with layers of smooth, rich chocolate mousse, fluffy whipped cream, and a generous topping of crunchy toffee bits and caramel sauce. This trifle is a true indulgence, perfect for special occasions, holidays, or any time you want to create a dessert that will leave a lasting impression.
The beauty of a trifle lies in its no-bake assembly and the way each component contributes to the final harmony. The base is a devil’s food or chocolate fudge cake, which provides a sturdy and moist foundation. Using a boxed cake mix is a great shortcut, as it guarantees a consistent and delicious cake without the fuss of baking from scratch. The layers of chocolate mousse are incredibly silky and rich, offering a creamy counterpoint to the cake. The whipped cream, lightly sweetened and whipped to stiff peaks, adds a lightness that cuts through the richness of the chocolate and caramel, making each bite perfectly balanced.
The pièce de résistance is the topping. A generous sprinkling of crushed toffee candy bars and a drizzle of caramel sauce transform this dessert from simply delicious to truly unforgettable. The toffee adds a delightful crunch and a buttery, nutty flavor that pairs beautifully with the chocolate, while the caramel sauce adds a gooey, sweet finish. This dessert is designed for ease of assembly, making it an excellent choice for a busy host. The components can be made in advance, and the trifle can be assembled hours before serving, allowing the flavors to meld together beautifully. The final result is a dessert that is not only visually stunning but also offers a complex and satisfying taste experience with every spoonful. This recipe will guide you through each layer, ensuring that your trifle is a guaranteed hit.
Ingredients:
For the Cake Layer:
- 1 box (15.25 oz) devil’s food cake mix – and ingredients called for on the box (typically eggs, oil, and water).
- 1 can (14 oz) sweetened condensed milk – for a rich, moist soak.
For the Chocolate Mousse Layer:
- 1 box (5.9 oz) instant chocolate pudding mix (the large box) – Jell-O brand works well.
- 4 cups cold milk – whole milk is recommended for a creamier texture.
For the Whipped Cream Layer:
- 2 cups heavy whipping cream – chilled.
- 1/2 cup powdered sugar – or more, to taste.
- 1 teaspoon vanilla extract – for flavor.
For the Topping:
- 1 bag (8 oz) Skor, Heath, or other toffee bits – or several toffee candy bars, crushed.
- 1 jar (12 oz) caramel sauce – or your favorite homemade caramel.
Additional:
- A large trifle bowl (3-4 quarts)
Instruction:
Step 1: Prepare the Cake
First, prepare the chocolate cake layer. Follow the instructions on the back of the devil’s food cake mix box to bake the cake. It’s usually a standard 9×13 inch pan. Once the cake is baked, let it cool completely in the pan on a wire rack. While the cake is still in the pan, poke holes all over the top using a fork or the handle of a wooden spoon. Pour the entire can of sweetened condensed milk evenly over the top of the cake, allowing it to soak in and create an incredibly moist and rich base. Once the milk has soaked in, cut the cake into cubes, approximately 1-inch squares.
Step 2: Prepare the Chocolate Mousse
In a large mixing bowl, combine the instant chocolate pudding mix and the 4 cups of cold milk. Whisk thoroughly for about 2 minutes, or until the mixture begins to thicken. It will become quite thick, so a sturdy whisk is helpful. Set the pudding aside to thicken fully while you prepare the whipped cream.
Step 3: Prepare the Whipped Cream
In a separate, chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or a stand mixer with a whisk attachment, beat on high speed until stiff peaks form. Be careful not to over-whip, as it can turn to butter. The whipped cream should hold its shape when you lift the whisk.
Step 4: Layering the Trifle
Now, for the fun part: assembling the trifle. Get your beautiful glass trifle bowl ready.
- First Layer (Cake): Place half of the prepared chocolate cake cubes in the bottom of the trifle bowl. Gently press them down to create an even layer.
- Second Layer (Mousse): Spread half of the chocolate pudding mixture evenly over the cake layer. Use a spatula to smooth it out.
- Third Layer (Topping & Whipped Cream): Sprinkle a generous amount of the toffee bits over the chocolate mousse layer. Then, carefully spread about one-third of the whipped cream on top of the toffee bits, smoothing it out.
- Repeat the Layers: Repeat the process. Add the remaining half of the chocolate cake cubes as the next layer, followed by the rest of the chocolate mousse.
- Final Whipped Cream Layer: Finish the trifle by spreading the remaining whipped cream on top, creating a smooth, beautiful final layer. You can use an offset spatula to create a decorative swirl or design.
Step 5: Final Touches and Chilling
Once the trifle is assembled, sprinkle the remaining toffee bits all over the top of the whipped cream. Now, drizzle the caramel sauce over the entire top of the trifle, allowing some of it to cascade down the sides for a beautiful, decadent effect.
For best results and to allow the flavors to meld and the cake to fully soften, cover the trifle and refrigerate it for at least 4-6 hours, or even overnight. This chilling time is crucial for the trifle’s texture and flavor.
Serving:
Serve the trifle chilled. Dig deep with a large serving spoon to ensure each guest gets a scoop with all the delicious layers. This dessert is perfect for a crowd and is guaranteed to be a spectacular centerpiece on any dessert table. Enjoy!