Chocolate Toffee Fudge Trifle

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 15.25-oz. box Chocolate cake mix
  • 1 Chocolate curls
  • 1/2 cup Confectioners' sugar

• Oils & Vinegars

  • 1/3 cup Vegetable or canola oil

• Drinks

  • 1 cup Coffee

• Dairy

  • 2 cups Heavy whipping cream

• Desserts

  • 1 1/4 cup Chocolate toffee candies
  • 2 tsp Gelatin, Unflavored
  • 1 11.75-oz jar Smucker's toppings hot fudge

• Liquids

  • 8 tsp Water

• Other

  • Sprinkles for decoration

Found on mysequinedlife.com

Description

Ingredients

• 1 15.25-oz. box chocolate cake mix
• 1 cup brewed and cooled coffee (or water)*
• 3 eggs*
• 1/3 cup vegetable or canola oil*
• 2 tsp unflavored gelatin
• 8 tsp cold water
• 2 cups heavy whipping cream
• 1/2 cup confectioners sugar
• 1 11.75-oz jar Smuckers Toppings Hot Fudge
• 1 1/4 cup chopped chocolate toffee candies
• Chocolate curls for decoration
• Sprinkles for decoration

Directions

• Prepare chocolate cake according to package directions. I used two 9-round cake pans to bake mine. Once layers are cooled completely, slice each in half horizontally.
• Stir together gelatin and water in a small saucepan and wait a few minutes until the mixture thickens. Place saucepan over low heat and stir frequently until the gelatin dissolves and the mixture is smooth.
• Remove saucepan from heat and let the gelatin mixture cool for a few minutes or so, but not long enough that it hardens completely.
• Add heavy whipping cream and confectioners sugar to the bowl of a stand mixer. Whip on high speed until it begins to thicken. Reduce speed to medium-low and slowly drizzle in the gelatin mixture. Return speed to high and beat until it reaches stiff peaks and can hold its shape.
• Place one of the four chocolate cake layers onto bottom of trifle dish. You may need to cut it into pieces and reassemble to ensure it covers all of the bottom.
• Spread one-quarter of the whipped cream over top of the cake in an even layer. Sprinkle about one-third of the chopped chocolate toffee pieces over whipped cream.
• Remove cap from the Smuckers Toppings Hot Fudge jar and place in microwave. Heat for about 25-30 seconds and then stir. You want the hot fudge to be a spreadable consistency but not very hot, so you may need to let it sit for a few minutes after heating to cool slightly. Once its at that point, spread about one-third of the jar on top of the whipped cream and chocolate toffee pieces, A little bit of the fudge may mix in with the whipped cream, but thats okay.
• Repeat the process two more times: cake, whipped cream, chocolate toffee pieces, hot fudge, cake, whipped cream, chocolate toffee pieces, hot fudge. As you assemble, you may need to reheat the hot fudge for a few seconds if it begins to cool and harden too much for your liking.
• Place the remaining cake layer on top and spread the remaining one-quarter of the whipped cream evenly over top.
• Decorate as you wish, but I sprinkled chocolate curls around the outside of the trifle (see note below) and added festive holiday sprinkles to the center. Refrigerate trifle until ready to eat, and then store leftovers in the refrigerator.