Description
This rich and indulgent Chocolate Trifle is a layered dessert featuring moist chocolate cake or fudgy brownies, creamy instant chocolate pudding, crunchy chocolate crème sandwich cookies or English toffee candy bars, and fluffy whipped topping. Perfect for celebrations and large gatherings, this easy no-bake assembly combines textures and flavors that delight every chocolate lover.
Ingredients
Scale
Cake/Brownies
- 1 (15.25-ounce) box chocolate cake mix or 1 (18-ounce) package fudge brownie mix
- 1 to 3 large eggs (as required per package instructions)
- 1/4 to 3/4 cup water (as required per package instructions)
- 1/3 cup vegetable oil (or amount per package instructions)
Pudding
- 2 (3.9-ounce) boxes instant chocolate pudding mix
- 4 cups cold whole milk
Other Ingredients
- 1 (8-ounce) container frozen whipped topping, thawed
- 25 chocolate crème sandwich cookies (such as Oreos) or 8 (1.4-ounce) English toffee candy bars (such as Heath bars), or a combination, coarsely chopped to make about 3 cups
Instructions
- Thaw Whipped Topping: Place the frozen whipped topping in the refrigerator for about 4 hours or overnight to thaw completely before assembling the trifle.
- Prepare Cake or Brownies: Follow the package instructions to prepare the chocolate cake or brownie batter. Pour into a parchment-lined 9×13-inch baking pan and bake at 350°F until a toothpick inserted about 1 inch from the edge comes out with a few moist crumbs; approximately 20-25 minutes for cake or 25-30 minutes for brownies.
- Cool Cake or Brownies: Remove the baked cake or brownies from the oven and let them cool completely on a wire rack to ensure easy cutting and layering.
- Make Chocolate Pudding: In a large mixing bowl, whisk together the two boxes of instant chocolate pudding mix with 4 cups of cold whole milk until smooth. Continue whisking for about 2 minutes. Allow the pudding to sit at room temperature for about 5 minutes to thicken.
- Chop Mix-ins: Coarsely chop the chocolate crème sandwich cookies or English toffee candy bars (or a mixture) until you have about 3 cups of pieces ready for layering.
- Cut Cake/Brownies: Once cooled, cut the cake or brownies into 1-inch cubes suitable for layering in the trifle dish.
- Assemble First Layer: In a 2 1/2 to 4-quart trifle dish or large glass bowl, place half of the cake or brownie cubes evenly at the bottom to form the first layer.
- Add Pudding and Mix-ins: Spoon half of the prepared chocolate pudding over the cake layer, then sprinkle half of the chopped cookies or candy bars evenly over the pudding.
- Add Whipped Topping: Spread half of the thawed whipped topping on top of the pudding and mix-ins layer.
- Repeat Layers: Repeat the layering process with the remaining cake or brownies, pudding, chopped mix-ins, and whipped topping.
- Reserve Toppings: Set aside any leftover whipped topping and crumbs from the cake, cookies, or candy bars in a small dish for garnishing.
- Chill: Cover the trifle with plastic wrap and refrigerate for at least 4 hours or up to overnight to allow the flavors to meld and layers to set.
- Garnish Before Serving: Just before serving, spread the reserved whipped topping over the top of the trifle and sprinkle with the reserved crumbs for an attractive finishing touch.
Notes
- Use either a chocolate cake mix or fudgy brownies based on your preference; adjust baking time accordingly.
- For a quicker version, you can use store-bought cake or brownies.
- Make sure the cake or brownies are completely cooled to prevent the pudding from melting.
- You can substitute whole milk with 2% milk, but whole milk gives the creamiest pudding texture.
- For added texture, consider mixing in nuts or fresh berries if desired.
- Prepare the trifle a day ahead for best flavor integration and ease when serving.
- Use clear trifle bowls to show off the beautiful chocolate layers.
