Simple but impressive, Death by Chocolate is the ultimate dessert for holidays, birthdays, or any occasion throughout the year. Cubed moist chocolate cake is layered with a decadent chocolate pudding and whipped cream, all topped off with a crunchy toffee layer. You’ll find all my shortcuts below, as well as a gluten-free dairy-free option too.
I had never heard of Death by Chocolate before I met my husband. And I definitely didn’t know what I was missing out on!
Tyler’s family makes this dessert for pretty much every occasion from holidays to birthdays. And now it has been one of my all-time favorite desserts for over 17 years now.
You can serve it in a large bowl, and it’s one of the best desserts for a large crowd. But I also have notes included in the recipe for a half-batch as well.
You can also assemble this in individual dessert containers which make them great for any kind of party. This classic dessert recipe was originally made with boxed cake, boxed chocolate pudding, and Cool Whip. You can use any shortcuts in that department you’d like, but nothing beats making this from scratch!
The first recipe I published here was gluten-free and dairy-free, but over the last few years, I’ve been able to eat dairy again. So, I wanted to update this with how I make it right now and still include the dairy-free version for anyone who needs it!
Ingredients & Substitutions
- Chocolate cake – I use my Almond Flour Chocolate Cake recipe, but you can use any chocolate cake recipe or boxed mix you’d like. The amount of cake is just over half full in depth on a 9″x13″ pan.
- Chocolate pudding – made from scratch has so much rich chocolate flavor, but you can make it the classic way with chocolate instant pudding mix. There is also a dairy free option for the pudding as well as the whipped cream.
- Whipped cream – again made from scratch has an unbeatable flavor and only takes a few minutes. Even if you don’t have an electric mixer, you can whisk it by hand in about 5 minutes, you just need lots of muscle!
- Toffee – is optional, but we really enjoy the crunch. The classic recipe uses a Heath candy bars or Skor bar. Cocomels makes vegan/dairy-free chocolate toffee bars, which is the best option I’ve found outside the classic choices.
How to make this recipe step by step
Step 1: Start by making the chocolate cake. Bake it, then cool it to room temperature before cutting it into bite-size cubes.
Step 2: Make the chocolate pudding and place it in a covered container in the refrigerator until it is at room temperature.
It’s important that the pudding is covered while it cools so a skin doesn’t form.
Step 3: When your ingredients are at room temperature or slightly cool, it’s time to assemble the trifle. Make the whipped cream and set it aside.
Next, begin with a layer of cubed chocolate cake in your trifle dish.
Step 4: Add a layer of chocolate pudding and whipped cream. If you’re eating this within half a day, you can add a layer of toffee; otherwise, I recommend putting it on top so it stays crunchy.
Repeat the layers until all the chocolate cake, chocolate pudding, and whipped cream are layered into your serving dish.
Cover and refrigerate for four hours or up to one day before serving with chopped toffee.
Ways to serve this
- Serve this dessert for entertaining, potlucks, birthdays, and holidays! It’s one of the best dessert recipes for any kind of occasion because it’s made ahead and easily portable as well. Try bringing this to your next picnic all summer long. It truly is a year-round dessert that everyone loves on every occasion.
- Try it for Christmas dinner, start with my Cranberry Mocktails and Antipasto Platter. Move to the main course of Beef Tenderloin, Mashed Potatoes, Mushroom Cream Sauce, and Sautéed Green Beans. Finish the meal with Death by Chocolate, fresh fruit or Winter Fruit Salad, coffee, and tea.
- In the summer months, this dessert is really delicious with berries. Strawberries, raspberries, blueberries, and blackberries are all delicious, but we’re partial to raspberries.
FAQ’s
Death by Chocolate is a chocolate trifle made up of chocolate cake or brownies, chocolate pudding and whipped cream topped with crushed toffee. The original recipe from my husband’s family was traditionally made with a boxed cake mix, boxed pudding mixes, and Cool Whip.
I recommend using your favorite chocolate cake mix or chocolate cake recipe; use a gluten-free mix or recipe if needed.
Storing leftovers
- To store – Place any leftovers into an airtight container or cover your serving dish and refrigerate for up to four days.
- Make ahead – You can make the chocolate cake, cube it and freeze it for up to one month before assembling this dessert. This dessert is also perfect made the morning of your occasion.
- To freeze – The chocolate cake can be made ahead and frozen, but this dessert cannot be frozen once it is layered together as a trifle.
Tips & Tricks
- Something new I’ve been doing this year is baking the chocolate cake and freezing it ahead of time. That way, I’m always pretty close to being able to have this dessert on the table at a moment’s notice.
- My chocolate cake recipe makes enough for a 16-cup trifle (a standard-size trifle dish), which feeds a crowd, to say the least! What I do for smaller gatherings is make a half-size trifle and freeze half the cake for another day.
Dietary Options & Substitutions
- Dairy-free – For dairy-free, follow the dairy-free variation in the recipe notes. I made this death buy chocolate dairy-free for many years, and it’s absolutely wonderful with coconut whipped cream and a chocolate pudding with a coconut milk base. Omit the toffee unless you can find a dairy-free option at your health food store.
- Paleo – follow the dairy-free version and omit the toffee. My chocolate cake is paleo-friendly if you substitute coconut sugar for cane sugar. You could also use a double recipe of my Chocolate Fudge Skillet Cake.
- Vegan or Vegetarian – This recipe can be made vegan if you use a vegan chocolate cake mix/recipe and follow my dairy-free options. Omit the toffee or look for a brand that is vegan like Cocomels.
More Chocolate Dessert Recipe Inspiration
I really hope you enjoy this homemade Death by Chocolate recipe! If you get a chance to make it, I’d love to hear from you in the comments.
Death by Chocolate
INGREDIENTS
Chocolate Cake: (or your favorite recipe/boxed mix for a 9×13 pan)
- 2 cup almond flour - fine
- 3/4 cup cocoa powder
- 1/2 cup tapioca starch - or cornstarch
- 1/2 cup cane sugar - or coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup Grade A maple syrup
- 1/2 cup strong coffee - cooled
- 3 eggs
- 2/3 cup avocado oil - vegetable or canola oil also work
- 1 tbsp vanilla extract
Chocolate Pudding:
- 1/2 cup cocoa powder
- 1/4 cup cornstarch
- 2/3 cup Grade A maple syrup
- 4 cups half and half
- 3 ounces 70% dark chocolate - broken into pieces
- 1 tsp vanilla extract
- sea salt to taste
Whipped Cream:
- 2 cups heavy whipping cream
- 2 tbsp Grade A maple syrup - or sifted powdered sugar
- 1 tsp vanilla extract
- sprinkle of sea salt
- 2 Heath or Skor Bars - crushed or about 6 ounces of crushed toffee
INSTRUCTIONS
- Preheat the oven to 350ºF and lightly grease a 9×13 baking pan. Mix the dry ingredients for the cake. Add the wet ingredients and mix until combined.
- Pour the cake batter into the prepared pan and bake until a toothpick inserted comes out clean, 25-30 minutes. Cool the cake completely to room temperature before assembling the trifle.
- For the pudding, whisk the cocoa powder, cornstarch, and maple syrup until combined. Add the half and half, and whisk again.
- Cook over medium-high heat, whisking constantly until the pudding comes to a boil and thickens. Add the dark chocolate, vanilla, and sea salt, and cool completely.
- When the cake and pudding have cooled to room temperature or have been slightly chilled, make the whipped cream. Add the heavy cream to an electric mixer and beat until soft peaks form.
- Add the sweetener of choice, vanilla, and a sprinkle of sea salt. Beat again until stiff peaks form, and set the whipped cream aside.
- Cut the cake into bite-sized cubes and add a layer to the bottom of your trifle dish. Top the cake with a layer of pudding, then whipped cream.
- Add another layer of cubed cake and top with pudding and whipped cream. Add a third layer of cake, pudding, and whipped cream before topping the trifle with a handful of chocolate cake crumbs.
- Cover and refrigerate 4-8 hours before serving for the best texture. Serve with the chopped/crushed toffee.
NOTES
nutrition facts
This recipe was originally published in 2013 and updated with more info in 2017 and again in 2024 with new info & photos.
I have made your decadent, delicious Death by Chocolate recipe twice and everyone loved it…never guessing it was lactose free so I could enjoy it! Am wondering however if it’s possible to make a chocolate pudding pie using your chocolate pudding recipe, but spooning it into a homemade or ready-made pie crust? Would you make any adjustments to the pudding recipe?
Am not sure if it would “gel” enough to be able to cut with a knife? In my lactose free efforts I tried just substituting almond milk for regular milk with packaged pudding mix, but it never really set. Not that there is ANY dessert better than the Death by Chocolate, but hoping for another dessert option I can eat that’s just a bit lighter! Would appreciate your advice!
I’m so glad you enjoyed it! I think you could make a chocolate pudding pie by increasing the tapioca starch from 2 Tablespoons to 3, or if you’re using cornstarch you might need as much as a 1/4 cup since it doesn’t set up quite as thick as tapioca, (although it does have better texture in a pudding pie). Also I have a Truffle Chocolate Pudding Pie coming out in the 2nd or 3rd week of February, it’s a cross between a pudding and truffle texture being just a little firmer than a regular pudding pie. I’ll also include a link to my chocolate category where you can go through to see if there’s another dairy free dessert you might like. I hope this helps, and be sure to let me know if you have anymore questions! 🙂
https://getinspiredeveryday.com/recipes/chocolate/