Death by Chocolate Trifle

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I have never made anything quite like this Death by Chocolate Trifle before! It is so rich, and creamy, and insanely chocolaty that you need to wash it down with a tall glass of milk! As you probably know, I can’t do that 🙁  Okay, so a few weeks ago Jamie from Love Bakes Good Cakes shared her Death by Chocolate Poke Cake, and I could not get it out of my head! I went to the store to buy the ingredients to make it myself, but there was a problem with that concept.

Everyone loves this creamy and delicious Death by Chocolate Trifle!! cookingwithcurls

First, chocolate ice cream toppings all contain dairy. Fine, I will just make my own. Second, Cool Whip contains dairy. Did you know that? I did not know that! I honestly thought that it was a non-dairy topping. This is not going at all as I had planned 🙁

I knew I was going to have to get very creative now! So…cake mix…dairy-free. Pudding mix…dairy-free. Chocolate syrup…make from scratch. Chocolate whipped topping…coconut cream…perfect!

How to make Death by Chocolate Trifle:

Chocolate Cake Base:

Bake your chocolate cake according to the package directions. Set aside to cool.

Chocolate Pudding:

In a large bowl, beat together pudding mix and milk. Place in refrigerator until ready to use.

Chocolate Syrup:

Melt bittersweet chocolate, coconut milk, and shortening in the microwave for 1 minutes on HIGH. Stir together until smooth. Heat in 15 second intervals if chocolate is not melted. Set aside.

Chocolate Whipped Topping:

Beat chocolate pudding mix and milk together as directed on package. Set aside.
In a separate bowl, beat the solid coconut cream until fluffy and smooth. Add the chocolate pudding mixture and beat to combine.
Cut cooled cake into chunks and place in a glass or jar.
Using a spoon, add a layer of chocolate pudding on top of cake chunks.
Add a layer of chocolate syrup.
Cover with chocolate whipped topping.
Garnish with chopped/grated chocolate bar.
Serve.
Grab your spoons, this Death by Chocolate Trifle is insanely delicious! cookingwithcurls

Oh, you’re probably wondering about the jars. I have never made a dessert in jars before…crazy right? I had also never made a poke cake before…yes, I do feel deprived. All of the stores are selling jars for canning and I just couldn’t resist! I bought a couple of different sizes and decided to make trifle. I am going to tell you right now, the pint jars are WAY TOO BIG for this trifle!

Rich and creamy Death by Chocolate Trifle is easy to make and loved by everyone! cookingwithcurls.com

Notes:

  • That is an insane amount of chocolate for one serving! My suggestion, is to use the 1/2 pint jars or a small glass. This recipe will make (12) 1/2 pint jars and still leave you with some cake left over.
  • The exact proportions will depend on the size of your jar/glass, so just eyeball it. I may need to post all salads next week to make up for this one dessert!!!
  • Did you notice that I used a cake mix for this recipe? If that terrifies you, just substitute this Chocolate Cake recipe and use water instead of espresso. 🙂

More delicious chocolate recipes:

Instant Pot Chocolate Lava Cakes

Mini Chocolate Bundt Cake

Chocolate Spoon Fudge in a Jar

Old-Fashioned Chocolate Fudge Cake

Double Chocolate Chocolate Chip Cookies

Skillet Brownies for Two

Enjoy!!

Everyone loves this creamy and delicious Death by Chocolate Trifle!! cookingwithcurls

Death by Chocolate Trifle

Rich and creamy Death by Chocolate Trifle is easy to make and loved by everyone!
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Course: Dessert
Cuisine: American
Keyword: chocolate, recipe, dessert, cake, whipped, cream
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Servings
Calories: 545kcal
Author: Lisa Johnson

Ingredients

Chocolate Cake Base

  • 1 Package dark chocolate cake mix
  • 1 Tablespoon espresso powder optional, to enhance chocolate flavor
  • ingredients listed on the box to make the cake oil, water, eggs

Chocolate Pudding Layer

  • 3.4 ounce package devil's food instant pudding
  • 1 ¾ cup milk coconut, soy, almond

Chocolate Syrup

  • 1 cup full fat coconut milk shake well before opening - can substitute heavy cream
  • 12 ounces bittersweet chocolate
  • 2 Tablespoons Crisco shortening

Chocolate Whipped Topping

  • 1 cup solid full-fat coconut cream from the top of a cold can of coconut milk
  • 3.4 ounce package devil's food instant pudding
  • 1 ¾ cups milk coconut, soy, almond
  • dark chocolate candy bar chopped or grated

Instructions

Chocolate Cake Base:

  • Bake your chocolate cake according to the package directions. Set aside to cool.

Chocolate Pudding:

  • In a large bowl, beat together pudding mix and milk. Place in refrigerator until ready to use.

Chocolate Syrup:

  • Melt bittersweet chocolate, coconut milk, and shortening in the microwave for 1 minutes on HIGH. Stir together until smooth. Heat in 15 second intervals if chocolate is not melted. Set aside.

Chocolate Whipped Topping:

  • Beat chocolate pudding mix and milk together as directed on package. Set aside.
  • In a separate bowl, beat the solid coconut cream until fluffy and smooth. Add the chocolate pudding mixture and beat to combine.
  • Cut cooled cake into chunks and place in a glass or jar.
  • Using a spoon, add a layer of chocolate pudding on top of cake chunks.
  • Add a layer of chocolate syrup.
  • Cover with chocolate whipped topping.
  • Garnish with chopped/grated chocolate bar.
  • Serve.

Notes

  • I used (4) 1 pint jars and (4) 1/2 pint jars and still had half of the cake leftover.
  • 1 pint jars are too big for this dessert, in my opinion. Next time I will use (12) 1/2 pint jars or some kind of small glass.
  • Nutrition Facts do not include the ingredients needed to prepare the cake. 

Nutrition

Calories: 545kcal | Carbohydrates: 60g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 8mg | Sodium: 563mg | Potassium: 532mg | Fiber: 4g | Sugar: 38g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 160mg | Iron: 4.7mg

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36 Comments

  1. OMG that looks good enough to have a PINT of it LOL –
    I have no control – none whatsoever when it comes to chocolate!
    Have a wonderful weekend,
    xxx

  2. I have no self control at ALL… that pint sized container would be empty within 10 minutes! LOL

    I’ve never made anything in jars, but I suppose it’s nice for gift giving and such. Oh…in regards to your box vs scratch cake mix question. I admit to be a bit of a scratch snob, but it’s really just because I HATE artificial flavors and colors and GMOs and all that nastiness that comes in a box. It’s really not hard to bake from scratch… just a bit more time consuming.
    That being said, I have been known to doctor up a cake mix in an emergency, and I certainly won’t fault anyone who wants to use one 🙂

  3. Dear Lisa, I don’t think there is any better way to! This looks so rich and delicious….I’d be in heaven with this dessert. Blessings, your friend, Catherine xo

  4. I would need two jars – one for now and one for later. 🙂 HA!! Thanks for the shout-out, Lisa 🙂 I had no idea about the whipped topping containing dairy! Idk why, but I always assumed it was dairy-free. So glad you turned this into something that would work for you and shared it! This totally rocks and with all that chocolate it has to be good! 🙂 Pinned it!

  5. Lisa….. Now I need some chocolate! never made trifles before, looks divine! I was brought up on good ole homemade baked goods so thats my preference anyday! I cannot stand store bought cakes, why even bother eating those calories on something that simply does not satisfy, right? Nothing’s as good as home cookin!

  6. Wow! Look at all that chocolate goodness!! I bet the espresso powder does enhance the flavor. Thanks so much for sharing at Saturday Dishes! Hope to see you again this weekend. Pinning.

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