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Mini Chocolate Caramel Toffee Trifles

This dessert is special enough to serve to guests.  But don't resist treating yourself and your family to this incredible dessert on a weeknight.  It will shift a "blah" night to a "wow" night!  Created by dessert-maven Liz Horne, we love the simplicity of the recipe.  If you don't have glass trifle serving pieces, this dessert is just as lovely served in a wine glass or other pretty dish.  A glass serving dish is mentioned because the layers of the dessert are so luscious.  Also, this recipe calls for jarred caramel sauce.  While you can make your own caramel, it takes extra time and effort (and a bit of skill, too).  Serve it and be ready to take a bow!

Ingredients - Chocolate Cake

  • 2 cups granulated sugar
  • 1 and 3/4 cups all purpose flour
  • 1 and 1/2 teaspoons fresh baking soda
  • 1 and 1/2 teaspoons fresh baking powder
  • 1 teaspoon salt
  • 2 eggs at room temperature
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 1 cup of boiling water or hot coffee
  • 2 teaspoons Ballard Extracts pure chocolate extract

Ingredients - Whipped Cream

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners sugar

Ingredients - Topping

  • 1 jar of caramel sauce
  • 1 can condensed milk
  • 2 cups toffee

Preparation

  1. Heat your oven to 350 degrees
  2. Butter and dust with cocoa, a 13″x9″ inch baking pan.  Set aside
  3. Place your mixing bowl and whisk, (for the heavy cream mixture), into the freezer until ready to use
  4. In a mixing bowl with a large handheld whisk, add the sugar, flour, cocoa, salt, baking powder and baking soda
  5. In a large pyrex cup add milk, eggs, chocolate extract and canola oil
  6. Beat with a fork until combined.  Add to the dry mixture and whisk until combined
  7. In a microwave safe cup, heat the 1 cup of water or coffee for 1 minute.
  8. Add this slowly to the cake mixture and mix until combined.  The cake batter will be fairly thin
  9. Pour into your prepared pan and rap on the counter to remove the bubbles
  10. Bake for 15 minutes, then rotate the pan.  Bake for another 15 to 25 minutes until the cake is springy in the middle and baked through
  11. Set aside to cool completely while you make the cream for the trifles. Place the cake in the fridge while making the cream to make sure it is totally cooled
  12. Remove your mixing bowl and whisk attachment from the freezer.  Whip the heavy cream until stiff peaks form.  Add the confectioners sugar and mix until combined.  Be careful not to over mix or you will end up with butter
  13. When the cake is completely cooled, use a large ice cream scoop and place one scoop of cake in each trifle dish
  14. Use a tablespoon to spoon the condensed milk first over the first layer.  Then repeat that step with the caramel sauce. (Use a very full tablespoon for each)
  15. Next, place a few tablespoons of the whipped heavy cream mixture
  16. Add several pieces of the toffee
  17. Repeat the layers until the trifle dish is full
  18. Keep the trifles in the fridge until you are ready to eat.  They will stay good for up to a week as long as they are covered in the fridge

Makes: 8 mini trifles

Prep time: 45-minutes

Bake time: 30-40 minutes

Recipe and photo reprinted with the permission of Liz Horne

$ 0.00

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