Print

Death by Chocolate Trifle Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/death-by-chocolate-trifle-recipe/