Death by Chocolate

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.

Prep Time3 50

Cook Time30

Total Time4 20

Author : Kari Peters

Cuisine: American

Servings: servings

Calories: 518kcal

Ingredients

Chocolate Cake: (or your favorite recipe/boxed mix for a 9x13 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 9x13 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.

Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.

Notes

Dairy-Free Option: for the pudding, use 2 cans of full-fat coconut milk + 5 ounces of water or dairy-free milk of choice in place the half and half. Use 3 ounces of dairy-free chocolate or Enjoy Life chocolate chips. For the whipped cream use 2 recipes of my Coconut Whipped Cream and a dairy-free toffee like Cocomels.

For a smaller batch, make the chocolate cake and freeze 1/2 of the 9x13 pan for another day or 1 recipe of my Chocolate Fudge Skillet Cake. Halve the pudding and whipped cream.

Nutrition