Death by chocolate

If the name Death by Chocolate sounds like a serious warning, that is because this classic trifle is dangerously decadent. It is the kind of dessert that requires serious commitment, featuring alternating layers of homemade chocolate cake, silky pudding, and light whipped cream, all finished with a satisfyingly crunchy topping of either cookie crumbles or chopped toffee bars. While many versions rely on convenience store mixes, 205focus.com has the breakdown for making every component from scratch for a truly elevated experience.

Quick Stats

• Total Time: 3 hours (includes at least 2 hours of cooling/chilling)
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Yield: 8 to 10 servings

Ingredients

For the Cake

• Softened butter or nonstick baking spray
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup hot coffee
• 1 cup buttermilk
• 1 cup vegetable oil
• 2 large or medium eggs, lightly beaten
• 1 teaspoon vanilla extract

For the Pudding

• 1/2 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1 teaspoon kosher salt
• 4 cups whole milk
• 4 tablespoons unsalted butter, cut into pieces
• 1 tablespoon pure vanilla extract

For the Whipped Cream and Crunch

• 1 pint 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)

Preparation

1. Bake the Cake: Heat your oven to 350 degrees. Grease a 9-by-13-inch pan and line it with parchment paper for easy removal. In a large bowl, whisk your dry ingredients—flour, sugar, cocoa, baking soda, baking powder, and salt—before stirring in the coffee, buttermilk, and vegetable oil. Beat in the eggs and vanilla, then pour into the pan. Bake for 35 to 45 minutes until a tester comes out clean. Let it cool on a wire rack for at least 2 hours.

2. Prepare the Pudding: Whisk sugar, cocoa, cornstarch, and salt in a saucepan. Add the milk and whisk over medium heat until the mixture thickens and bubbles, which should take about 12 minutes. Remove from heat, stir in the butter and vanilla until smooth, then press plastic wrap directly onto the surface to prevent a skin from forming. Chill until ready to use.

3. Whip the Cream: Using a stand mixer, beat the heavy cream, sugar, and vanilla until stiff peaks form, about 3 to 4 minutes.

4. Assemble the Trifle: Slice the cooled cake into 2-inch squares. In a 4-quart trifle dish or large bowl, arrange half the cake, then layer with half the pudding, half the whipped cream, and half the crunch topping. Repeat the layers once more. Refrigerate for at least 2 hours—or overnight—before serving chilled.

Recipe source: The New York Times Company