Decadent & Easy Whipped Cream Heath Bar Chocolate Cake Trifle
If you’re looking for a dessert that combines rich flavors, creamy textures, and a touch of crunch, look no further than this Whipped Cream Heath Bar Chocolate Cake Trifle. This easy dessert is creamy and light with rich chocolate cake crumbles.
This show-stopping layered dessert is perfect for gatherings, celebrations, or simply when you want to indulge in something truly special. The best part? It’s surprisingly easy to make, thanks to some smart shortcuts and simple ingredients. And it is almost a no-bake dessert that can easily be made ahead of time.
This decadent & easy whipped cream heath bar chocolate cake trifle was inspired by my wonderful mother-in-law who makes many delicious recipes. She first made this for me over 18 years ago and I couldn’t get enough (and it’s one of my husband’s favorites). She uses a brownie mix instead of chocolate cake (YUM) and I added the mascarpone to make the texture even creamier. This easy dessert is a coffee and chocolate lover’s dream.
Ingredients For Decadent & Easy Whipped Cream Heath Bar Chocolate Cake Trifle
Here are the simple ingredients for this decadent dessert. Whether you use layers of chocolate cake or layers of brownies, this is sure to become one of your favorite recipes.
- 1 9×13 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 For Decadent & Easy Whipped Cream Heath Bar Chocolate Cake Trifle
- Prepare the Cake:
- Start by baking your favorite chocolate cake in a 9×13 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 the cake into small, bite-sized pieces. Set aside.
2. Make the Coffee Mixture:
- 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.
3. Prepare the Cream Layers:
- In a large bowl of a stand mixer make the homemade whipped cream. Whip together 2 cups of heavy whipping cream with 3 tablespoons of powdered sugar until stiff peaks form. Be careful not to overbeat, then 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.
4. Layer the Trifle:
- Begin by placing a layer of the chocolate cake pieces at the bottom of a glass trifle dish or any clear, large glass bowl.
- Layer the creamy mascarpone coffee mixture over the cake pieces and spread it around.
- 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.
5. Chill and Serve:
- 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. Try this mocha syrup!
Tips for the Perfect Trifle:
- Make It Your Own: Feel free to customize this trifle by adding a layer of chocolate pudding, a splash of liqueur in the coffee mixture, or using different types of chocolate bars.
- Presentation: Use a clear glass dish to showcase the beautiful layers of cake, cream, and toffee.
- Storage: Cover the trifle with plastic wrap before refrigerating to keep it fresh.
Wrapping Up Decadent & Easy Whipped Cream Heath Bar Chocolate Cake Trifle
This Whipped Cream Heath Bar Chocolate Cake Trifle is sure to impress with its decadent flavors and stunning presentation. It is one of our family’s favorite desserts. Whether served at a dinner party or enjoyed as a special treat, it’s a dessert that will leave everyone wanting more. If you like coffee desserts try this delicious cardamom tiramisu. Enjoy!
Cheers,
Sarah
Recipe Card For Decadent & Easy Whipped Cream Heath Bar Chocolate Cake Trifle
Decadent & Easy Whipped Cream Heath Bar Chocolate Cake Trifle
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 9×13 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.
