Death by Chocolate Trifle with Kahlua is a decadent layered dessert that boasts layers of Kahlua soaked chocolate cake, homemade chocolate mousse, whipped cream and Skor bars! It's an easy to make dessert that's a chocolate lover’s dream come true!
*Heads up - this recipe requires 8 hours in the fridge (overnight) before serving
Put cake in ½ a cup kahlua and mix together.
In a separate bowl, beat egg whites until stiff
In another bowl, add boiling water, chocolate chips and the remaining 4 tablespoon of Kahlua
With an electric mixer, beat chocolate chips, boiling water and the remaining 4 tablespoon of kahlua together
Fold egg whites into chocolate chip mixture
crush Skor bars by placing them in a ziploc bag and hitting them with a hammer or running a rolling pin over them to crush.
In a large trifle bowl, layer ½ of the kahlua soaked chocolate cake.
Then add ½ the chocolate mousse, a layer of whipped cream and half the crushed Skor bars.
Repeat.
Cover in plastic wrap and refrigerate for 8 hours or overnight
Notes
*Note: Adapted from Death by Chocolate Pg 117, Cooking with TraditionTop tipIf you can't find a baked chocolate cake in the bakery section of your grocery store, then simply buy a McCain's deep and delicious chocolate cake in the freezer section and scrape off the icing! Depending on their size, you may need two of them.Expert Recipe Tips:
Use High-Quality Chocolate. For the best flavor, use high-quality chocolate for both the cake and pudding. Brands like Ghirardelli, Lindt, or Callebaut offer deeper cocoa notes. If using boxed cake mix and instant pudding, enhance them with a little espresso powder (½–1 tsp) to deepen the chocolate flavor.
Cool Cake Completely. Let the cake cool completely before layering to prevent melting the whipped topping or pudding. For clean layers and texture contrast, consider refrigerating or even lightly freezing the cake cubes before assembling.
Day-Ahead Assembly: Assemble the trifle 12–24 hours in advance. It allows flavors to meld beautifully, but add whipped topping and garnishes right before serving.
Seasonal Toppers. Crushed peppermint at Christmas, mini eggs at Easter, or themed sprinkles for birthdays or holidays.
Clean Layers. Use a piping bag for pudding and whipped topping to get clean, distinct layers—especially important if you're showing it off in a clear bowl.
Portion for Serving Ease. For parties, assemble in individual mason jars or dessert cups for neat servings and easy transport.
Temperature Trick. Serve slightly chilled, but not straight from the fridge — let sit for 10–15 minutes before serving to allow the chocolate flavors to bloom.
🌡️StorageStore leftover trifle in the fridge in an airtight container for up to 3 days. You can also make this easy recipe a day or two in advance. This recipe does not stand up to freezing.