This chocolate toffee fudge trifle is a crowd-pleasing dessert at its finest! Layers of chocolate cake are topped with homemade whipped cream, hot fudge topping, and chocolate toffee pieces, and decorated with easy chocolate curls and festive holiday sprinkles. The whipped cream is stabilized so leftover portions stay well in the fridge for days!
Print

Chocolate Toffee Fudge Trifle

This chocolate toffee fudge trifle is a crowd-pleasing dessert at its finest! Layers of chocolate cake are topped with homemade whipped cream, hot fudge topping, and chocolate toffee pieces, and decorated with easy chocolate curls and festive holiday sprinkles. The whipped cream is stabilized so leftover portions stay well in the fridge for days!
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 16 (varies)
Calories 400kcal
Author Alyssa

Ingredients

For the Cake:

  • 1 15.25-oz. box chocolate cake mix
  • 1 cup brewed and cooled coffee (or water)*
  • 3 eggs*
  • 1/3 cup vegetable or canola oil*

For the Whipped Cream:

  • 2 tsp unflavored gelatin
  • 8 tsp cold water
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar

For the Trifle:

  • 1 11.75-oz jar Smucker's Toppings Hot Fudge
  • 1 1/4 cup chopped chocolate toffee candies
  • Chocolate curls for decoration
  • Sprinkles for decoration

Instructions

For the Cake:

  • Prepare chocolate cake according to package directions. I used two 9"-round cake pans to bake mine. Once layers are cooled completely, slice each in half horizontally.

For the Whipped Cream:

  • Stir together gelatin and water in a small saucepan and wait a few minutes until the mixture thickens. Place saucepan over low heat and stir frequently until the gelatin dissolves and the mixture is smooth.
  • Remove saucepan from heat and let the gelatin mixture cool for a few minutes or so, but not long enough that it hardens completely.
  • Add heavy whipping cream and confectioners' sugar to the bowl of a stand mixer. Whip on high speed until it begins to thicken. Reduce speed to medium-low and slowly drizzle in the gelatin mixture. Return speed to high and beat until it reaches stiff peaks and can hold its shape.

To Assemble:

  • Place one of the four chocolate cake layers onto bottom of trifle dish. You may need to cut it into pieces and reassemble to ensure it covers all of the bottom.
  • Spread one-quarter of the whipped cream over top of the cake in an even layer. Sprinkle about one-third of the chopped chocolate toffee pieces over whipped cream.
  • Remove cap from the Smucker's Toppings Hot Fudge jar and place in microwave. Heat for about 25-30 seconds and then stir. You want the hot fudge to be a spreadable consistency but not very hot, so you may need to let it sit for a few minutes after heating to cool slightly. Once it's at that point, spread about one-third of the jar on top of the whipped cream and chocolate toffee pieces, A little bit of the fudge may mix in with the whipped cream, but that's okay.
  • Repeat the process two more times: cake, whipped cream, chocolate toffee pieces, hot fudge, cake, whipped cream, chocolate toffee pieces, hot fudge. As you assemble, you may need to reheat the hot fudge for a few seconds if it begins to cool and harden too much for your liking.
  • Place the remaining cake layer on top and spread the remaining one-quarter of the whipped cream evenly over top.
  • Decorate as you wish, but I sprinkled chocolate curls around the outside of the trifle (see note below) and added festive holiday sprinkles to the center. Refrigerate trifle until ready to eat, and then store leftovers in the refrigerator.

Notes

*I included the ingredients that my box of chocolate cake mix called for above, but follow the instructions of your preferred cake mix in making your cake! One change I made was that I made a 1:1 substitution of brewed coffee in place of water as I find it enhances the chocolate flavor. Of course, you can use water if you'd rather!
To make chocolate curls, "peel" along the side of a chocolate bar with a vegetable peeler.
Stabilized Whipped Cream recipe from Food.com

Nutrition

Calories: 400kcal | Carbohydrates: 47.4g | Protein: 3.9g | Fat: 21.7g | Saturated Fat: 8.7g | Cholesterol: 55mg | Sodium: 381mg | Potassium: 22mg | Fiber: 1.2g | Sugar: 33.3g | Calcium: 70mg | Iron: 1.8mg