Dig into this easy Chocolate Toffee Trifle and enjoy its layers of fluffy chocolate cake, hot fudge, whipped cream and crunchy toffee bits! Seriously, one of the best desserts for feeding a crowd.
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Chocolate Toffee Trifle
There’s nothing better or prettier than Chocolate Trifle Recipes when talking about chocolate desserts to feed a crowd. Chocolate lovers are gonna adore the layers in this Chocolate Toffee Trifle. Yes, the layers are completely enticing, but what really sets this dessert apart is the little bits of toffee!
Or as some like to call it–Almond Roca because it contains nuts.
You can either make your own or buy a bag or box (this one is AMAZING).
Related: Chocolate Trifle Recipe
What Is An English Toffee?
One of the key ingredients of this trifle is the crunchy toffee (or as it can be called in America, buttercrunch). Toffee is an uttering addictive confection made by caramelizing butter and sugar until it’s golden brown and hardens into a crunchy candy. It often has nuts, but any way you serve it it’s delish!
How to Make A Chocolate Toffee Trifle
This easy recipe takes only a few ingredients to make.
- Devil’s Food Cake
- Hot Fudge Sauce
- Whipped Cream (or Cool Whip)
- English Toffee (Almond Roca)*
*For the English Toffee, you can either make your own with this extremely popular recipe for Almond Roca or buy a box like this one, which is also very good. The other option is to buy some toffee bits in the baking section of the grocery store.
This is a very sturdy Trifle Dish.
Also, you have options. You can either make this trifle in individual servings or in a large trifle dish.
Step 1
Bake your cake according to the package instructions and let it cool. This can be done in a 13×9 pan. Once cooled, break the cake into chunks or cut into 1-inch squares.
Step 2
Heat the hot fudge sauce slightly according to the package directions, or put it in the microwave for 20 seconds at a time until soft.
Step 3
If making individual servings, divide the cake into how many servings you’ll make, and place half of that in the bottom of the cup, jar or dish. If using a large trifle dish, place half of the cubed cake in the bottom.
Step 4
Create the second layer by topping the cake with hot fudge sauce. This won’t be a super thick layer, but make sure it goes all the way to the edges.
Step 5
Create a layer of whipped cream (or Cool Whip), ensuring you spread it all the way to the edges. Top this with a layer of toffee bits.
Step 6
Repeat all the layers (cake, hot fudge, whipped cream, and toffee) at least one more time. If you have some left, drizzle more hot fudge on top and finish with more toffee bits. Refrigerate or serve immediately.
Tips for Making A Chocolate Toffee Trifle Recipe
- The light and fluffy texture of Devils Food Cake is a great complement to the crunch toffee bits, but you could also use any type of chocolate cake in the recipe.
- This recipe is sooo much better if you make your own whipped cream that’s slightly sweetened. However, if short on time, a tub of Cool Whip will do.
- Trifles tend to look nicer if you make sure your layers go all the way to the side of your dish or cup and don’t have any gaps.
- This recipe is great for most any occasion: church, potlucks, picnics, holidays, birthdays, or showers.
How Long Will a Trifle Last?
Trifles are a great make-ahead dessert. They will last a day or two in the refrigerator, but tend to get a little soggy if left too long. The other option is to make all your ingredients ahead of time and assemble your trifle when ready to serve.
If you try this Chocolate Toffee Trifle or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!
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Chocolate Toffee Trifle
Ingredients
- 1 box Devil's Food Cake ((or any chocolate cake baked in a 13x9 pan))
- 16 ounces hot fudge sauce
- 1 1/2 cups heavy cream sweetened with 1/3 cup sugar and 1 tsp vanilla (or 16 ounces Cool Whip)
- 1 1/2 cups Toffee Bits ((homemade or store bought))
Instructions
- Bake cake in a 13x9 pan according to the package instructions and let it cool. Once cooled, break the cake into chunks or cut into 1-inch squares.
- If using fresh, whip heavy cream with 1/3 cup sugar and 1 teaspoon of vanilla extra until soft peaks form.
- Heat hot fudge sauce slightly according to the package directions, or put it in the microwave for 20 seconds at a time until soft and spreadable.
- If making individual servings, divide cake into how many servings you'll make, and place half of each serving in the bottom of the cup, jar or dish. If using a large trifle dish, place half of the cubed cake in the bottom.
- Create the second layer by topping the cake with hot fudge sauce. This won't be a super thick layer, but make sure it goes all the way to the edges.
- Create a layer of whipped cream (or Cool Whip), ensuring to spread it all the way to the edges. Top this with a layer of toffee bits.
- Repeat all the layers (cake, hot fudge, whipped cream, and toffee) at least one more time. If you have some left, drizzle more hot fudge on top and finish with more toffee bits. Refrigerate or serve immediately.
Notes
- The light and fluffy texture of Devil's Food Cake is a great complement to the crunch toffee bits, but you could also use any type of chocolate cake in the recipe.
- This recipe is sooo much better if you make your own whipped cream that's slightly sweetened. However, if short on time, a tub of Cool Whip will do.
- Trifles tend to look nicer if you make sure your layers go all the way to the side of your dish or cup and don't have any gaps.
- This recipe is great for most any occasion: church, potlucks, picnics, holidays, birthdays, or showers.
Nutrition
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Kim says
I’m sorry, I was just scrolling your site and found where you talk about how long it will hold if made ahead of time. Please disregard my inquiry!
Kim says
This looks so yummy! Can this be made the night before I want to serve it?
Will it hold up or deflate?
Erin Henry says
Yes, a great make-ahead recipe, Kim! Enjoy!
Damien Crofters says
I made this recipe for my girlfriend and now we’re engaged! We both love this recipe and will make these instead of our wedding cake!!!
Erin Henry says
Guess you really love trifle, Damien!! Best wishes!