Death by Chocolate Trifle Recipe

Introduction

Death by Chocolate is a rich, layered dessert that combines moist chocolate cake, creamy chocolate pudding, airy whipped cream, and a crunchy chocolate toffee or cookie topping. It’s an indulgent treat perfect for chocolate lovers who want a show-stopping dessert with multiple textures and deep cocoa flavor.

Ingredients

• Softened butter or nonstick baking spray for the pan
• 2 cups (256 grams) all-purpose flour
• 2 cups (402 grams) granulated sugar
• 3/4 cup (71 grams) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (240 milliliters) hot coffee
• 1 cup (240 milliliters) buttermilk
• 1 cup (240 milliliters) vegetable oil
• 2 large or medium eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup (100 grams) granulated sugar (for pudding)
• 3/4 cup (71 grams) unsweetened cocoa powder (for pudding)
• 1/4 cup (32 grams) cornstarch
• 1 teaspoon kosher salt (for pudding)
• 4 cups (960 milliliters) whole milk
• 4 tablespoons (57 grams) unsalted butter, cut into pieces
• 1 tablespoon pure vanilla extract (for pudding)
• 1 pint (475 milliliters) heavy whipping cream
• 1 tablespoon granulated sugar (for whipped cream)
• 1/2 teaspoon vanilla extract (for whipped cream)
• 1 cup chopped chocolate toffee bars (such as Skor or Heath) or crumbled chocolate sandwich cookies (such as Oreo)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan with softened butter or nonstick spray. Line the pan with parchment paper, then grease the paper as well.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the hot coffee, stir, then mix in buttermilk and vegetable oil. Add eggs and vanilla extract, mixing until the batter is smooth. Pour into the prepared pan.
3. Step 3: Bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely on a wire rack, about 2 hours.
4. Step 4: To make the pudding, whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk until smooth. Heat over medium heat, whisking constantly, until the mixture thickens and bubbles, about 12 minutes.
5. Step 5: Remove from heat and immediately whisk in butter and vanilla extract until butter is melted. Pour pudding into a heatproof bowl, cover the surface with plastic wrap to prevent a skin, and refrigerate until chilled.
6. Step 6: For the whipped cream, combine heavy cream, sugar, and vanilla in a mixing bowl. Beat with a whisk or mixer at medium speed until stiff peaks form. Refrigerate until ready to use.
7. Step 7: Cut the cooled cake into 2-inch squares. In a trifle dish or large bowl, layer half the cake pieces, then half the pudding, gently pressing down. Add half the whipped cream on top, then sprinkle half the chocolate toffee or cookies.
8. Step 8: Repeat the layering with the remaining cake, pudding, whipped cream, and crunch topping. Refrigerate for at least 2 hours, preferably overnight.
9. Step 9: Serve chilled directly from the refrigerator for an irresistible, multi-textured chocolate dessert.

Tips & Variations

• Substitute brewed coffee with espresso or cold brew concentrate for a deeper coffee flavor in the cake.
• Use your favorite chocolate cookies or candy bars for the crunchy topping to customize texture and flavor.
• Make the pudding a day in advance to save time and enhance its richness.
• Ensure the cake is fully cooled before assembling to prevent the pudding from melting.

Storage

Store the assembled trifle covered in the refrigerator for up to 3 days. For best texture, consume within 24-48 hours. Leftovers can be served chilled; if the whipped cream has softened, gently whisk it before serving to refresh its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure your other ingredients, like baking powder and cookies for the topping, are gluten-free as well.

Can I prepare the components ahead of time?

Absolutely. The cake and pudding can be made a day or two in advance and refrigerated. Whip the cream just before assembly or a few hours prior for best results.

Death by Chocolate Trifle Recipe

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★★★★★

4.5 from 125 reviews

Death by Chocolate is an indulgent layered trifle dessert that features a rich chocolate cake, creamy homemade chocolate pudding, fluffy whipped cream, and a crunchy chocolate toffee or cookie topping. Perfectly balanced and intensely chocolatey, it’s baked, assembled in layers, and chilled for a decadent treat guaranteed to satisfy any chocolate lover’s cravings.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake:

• Softened butter or nonstick baking spray for the pan
• 2 cups (256 grams) all-purpose flour
• 2 cups (402 grams) granulated sugar
• 3/4 cup (71 grams) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (240 milliliters) hot coffee
• 1 cup (240 milliliters) buttermilk
• 1 cup (240 milliliters) vegetable oil
• 2 large or medium eggs, lightly beaten
• 1 teaspoon vanilla extract

Pudding:

• 1/2 cup (100 grams) granulated sugar
• 3/4 cup (71 grams) unsweetened cocoa powder
• 1/4 cup (32 grams) cornstarch
• 1 teaspoon kosher salt
• 4 cups (960 milliliters) whole milk
• 4 tablespoons (57 grams) unsalted butter, cut into pieces
• 1 tablespoon pure vanilla extract

Whipped Cream:

• 1 pint (475 milliliters) heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract

Crunch Layer:

• 1 cup chopped chocolate toffee bars (such as Skor or Heath), or 1 cup crumbled chocolate sandwich cookies (such as Oreo)

Instructions

1. Prepare the cake: Preheat your oven to 350°F (175°C). Grease a 9-by-13-inch baking pan with softened butter or spray it with nonstick baking spray. Line the pan with parchment paper, then grease the paper to ensure easy removal of the cake. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
2. Make the batter: Stir in the hot coffee, then buttermilk and vegetable oil to the dry ingredients. Add the lightly beaten eggs and vanilla extract, mixing all together until the batter is smooth and well combined. Pour the batter evenly into the prepared pan.
3. Bake the cake: Place the pan in the oven and bake for 35 to 45 minutes, or until a cake tester inserted in the center comes out clean. Remove the pan from the oven and set it on a wire rack to cool completely; this should take about 2 hours.
4. Make the pudding: While the cake cools, whisk together the sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Add the whole milk and whisk until combined. Place the saucepan over medium heat and whisk constantly as the mixture heats and thickens. Once it becomes thick and bubbling all over (about 12 minutes), remove it from heat. Immediately whisk in the butter and vanilla extract until the butter melts fully. Pour the pudding into a heat-proof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until ready to use (can be stored up to 2 days).
5. Make the whipped cream: In a stand mixer fitted with a whisk attachment, combine heavy whipping cream, sugar, and vanilla extract. Beat on medium speed for 3 to 4 minutes, scraping the bowl as needed, until stiff peaks form. Refrigerate until ready to use.
6. Assemble the trifle: Cut the cooled cake into 2-inch squares. Place half of the cake pieces in a 4-quart trifle dish or a large bowl, arranging to minimize gaps. Spread half of the chocolate pudding over the cake, gently pressing down as you spread. Layer half of the whipped cream on top, followed by half of the chopped toffee bars or crumbled cookies. Repeat layering with the remaining cake, pudding, whipped cream, and crunch topping to fill the dish.
7. Chill and serve: Refrigerate the assembled trifle for at least 2 hours or overnight to allow the flavors to meld. Serve chilled straight from the refrigerator for a rich and delicious chocolate dessert experience.

Notes

• You can substitute brewed black coffee for hot coffee if preferred.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
• For a lighter pudding, you can use 2% milk instead of whole milk, though the texture will be less rich.
• The trifle can be made up to 1 day in advance and refrigerated before serving.
• Swap the crunch layer with your favorite chocolate chips, nuts, or shaved chocolate for added texture variation.

Keywords: Death by Chocolate, chocolate trifle, chocolate cake, chocolate pudding, whipped cream dessert, layered chocolate dessert, easy chocolate trifle, baking dessert