Name: Death by Chocolate Trifle Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: American
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; 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; 1 pint/475 milliliters heavy whipping cream; 1 tablespoon granulated sugar; 1/2 teaspoon vanilla extract; 1 cup chopped chocolate toffee bars (such as Skor or Heath) or 1 cup crumbled chocolate sandwich cookies (such as Oreo)

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

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

1 pint (475 milliliters) heavy whipping cream

1 tablespoon granulated sugar

1/2 teaspoon vanilla extract

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

Instructions

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 parchment as well.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir in the hot coffee, followed by the buttermilk and vegetable oil. Add the eggs and vanilla extract, mixing well until smooth.

Step 3: Pour the batter into the prepared pan. Bake for 35 to 45 minutes, until a tester inserted in the center comes out clean. Set the pan on a wire rack and let the cake cool completely, about 2 hours.

Step 4: Meanwhile, make the pudding. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add the milk and whisk to combine. Heat over medium, whisking constantly, until the mixture thickens and bubbles, about 12 minutes.

Step 5: Remove the pudding from heat and immediately stir in the butter and vanilla until melted and combined. Pour the pudding into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin. Refrigerate until ready to use.

Step 6: Prepare the whipped cream by beating heavy cream with sugar and vanilla in a stand mixer fitted with a whisk attachment. Beat at medium speed until stiff peaks form, about 3 to 4 minutes. Refrigerate until needed.

Step 7: To assemble the trifle, cut the cooled cake into 2-inch squares. Place half of the cake pieces in a 4-quart trifle dish or large bowl in an even layer, minimizing gaps even if the pieces crumble.

Step 8: Spread half of the chocolate pudding over the cake pieces, gently pressing down. Top with half of the whipped cream, then sprinkle half of the chopped toffee or crumbled cookies evenly over the cream.

Step 9: Repeat the layering with the remaining cake, pudding, whipped cream, and crunch topping. Cover and refrigerate the assembled trifle for at least 2 hours or overnight before serving chilled.

Tips & Variations

Use freshly brewed hot coffee for the cake batter to enhance the chocolate flavor without making it taste like coffee.

For a dairy-free option, substitute the milk, buttermilk, and cream with plant-based alternatives and use a vegan butter substitute.

Add a splash of your favorite liqueur, like Kahlúa or Baileys, to the pudding for a grown-up twist.

If you prefer a crunchier texture, toast the chopped toffee or cookie pieces lightly before sprinkling on the trifle.

FAQs

Can I make the cake and pudding ahead of time?

Yes, both the cake and pudding can be made up to 2 days in advance. Wrap the cooled cake tightly in plastic wrap and refrigerate. The pudding should be covered directly with plastic wrap and refrigerated to prevent a skin.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.