Decadent & Easy Whipped Cream Heath Bar Chocolate Cake Trifle
This easy dessert is creamy and light with rich chocolate cake crumbles and is perfect for gatherings, celebrations, or simply when you want to indulge in something truly special. And it is almost a no-bake dessert that can be made ahead of time.
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Ingredients
- 1 9 x13 prepared chocolate cake from a box mix or homemade
- 1/2 cup hot water
- 3 teaspoons instant coffee or instant espresso powder
- 8 oz mascarpone cheese
- 8 oz frozen whipped topping thawed
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 8 oz chopped Heath bar toffee bits
Instructions
- Start by baking your favorite chocolate cake in a 9x13 pan. You can use a box mix for convenience or make one from scratch. Once baked, allow the cake to cool completely. Once cooled, cut or crumble cake into small, bite-sized pieces. Set aside.
- In a small bowl, combine 1/2 cup of hot water with 3 teaspoons of instant coffee or espresso powder. Stir until the coffee is fully dissolved and set aside to cool slightly.
- In a large bowl of a stand mixer make the homemade whipped cream. Whip 2 cups of heavy whipping cream with 3 tablespoons of powdered sugar until stiff peaks form. Be careful not to overbeat and transfer to a separate large mixing bowl.
- In the same bowl of a stand mixer, beat 8 oz of mascarpone cheese with 8 oz of thawed whipped topping until smooth and well combined. Add in the coffee mixture and mix well.
- Gently fold the whipped cream into the mascarpone and whipped topping mixture until fully incorporated.
- Begin by placing a layer of the chocolate cake pieces at the bottom of a glass trifle dish or any clear, large glass bowl.
- Spread a layer of the creamy mascarpone coffee mixture over the cake, ensuring it covers the cake evenly.
- Sprinkle a portion of the chopped Heath bars over the cream layer for that delightful toffee crunch. Repeat the layers two more times, finishing with a final sprinkling of Heath toffee bits pieces on top.
- Refrigerate the trifle for at least 2 hours before serving. This chilling time allows the flavors to meld together beautifully.
- Serve the trifle cold, and enjoy every luscious bite. This dessert stays fresh for up to 3 days in the refrigerator, making it a great make-ahead option
Notes
- The chocolate cake can be substituted with brownies, vanilla cake, pound cake, sponge cake, or angel food cake.
- You can substitute cream cheese for the mascarpone but it will be more tangy.
- Skor bars can be substituted for Heath candy bars - or you can use chocolate chips or diced peanut butter cups.
- Top with chocolate or caramel sauce for extra decadence.