Death by Chocolate Recipe

If you crave the richest, most indulgent chocolate experience imaginable, Death by Chocolate is your new obsession. This show-stopping trifle layers a deeply decadent chocolate cake, silky homemade chocolate pudding, fluffy whipped cream, and a crown of crunchy toffee bits for a true celebration of chocolate in all its forms. Every bite is dense with cocoa, laced with coffee’s warmth, and lifted by a final flourish of salt and vanilla. Whether you’re feeding a crowd, celebrating a special occasion, or just living your best chocolate-loving life, this is the ultimate dessert you’ll want to make again and again.

Ingredients You’ll Need

You don’t need fancy equipment or hard-to-find items to create Death by Chocolate—just classic pantry staples and a few specialty touches. Each ingredient brings its own unique flavor, texture, or color, making every bite unforgettable.

• Almond flour (2 cups): Yields a moist crumb and subtle nuttiness while keeping the cake gluten-free and tender.
• Cocoa powder (3/4 cup for cake + 1/2 cup for pudding): The heart and soul of this dessert, providing a deep, rich chocolatey flavor.
• Tapioca starch or cornstarch (1/2 cup for cake + 1/4 cup for pudding): Lends lightness to the cake and velvety smoothness to the pudding.
• Cane sugar or coconut sugar (1/2 cup): Adds just enough sweetness, balancing the intensity of the chocolate.
• Baking powder (2 tsp) & baking soda (1 tsp): These leaveners ensure the cake rises perfectly and stays fluffy.
• Sea salt (1/2 tsp for cake + extra for pudding and topping): Enhances and deepens all the chocolate flavors for a more complex dessert.
• Grade A maple syrup (1/2 cup for cake + 2/3 cup for pudding + 2 tbsp for whipped cream): Brings warmth and caramel notes that complement the cocoa perfectly.
• Strong coffee, cooled (1/2 cup): Makes chocolate taste even more chocolatey—don’t skip it!
• Eggs (3): Binds everything together and helps the cake rise.
• Avocado oil or other neutral oil (2/3 cup): Keeps the cake super moist and tender; avocado oil also adds healthy fats.
• Vanilla extract (1 tbsp for cake + 1 tsp for pudding + 1 tsp for whipped cream): Rounds out and elevates all the flavors.
• Half and half (4 cups): Creates an ultra-creamy pudding that tastes luxurious and dreamy.
• 70% dark chocolate (3 ounces, broken into pieces): Intensifies the pudding with a bittersweet edge.
• Heavy whipping cream (2 cups): Whips up into gorgeous, pillowy clouds for layering.
• Sifted powdered sugar or more maple syrup (2 tbsp): Just enough to sweeten the whipped cream without overpowering it.
• Heath or Skor Bars (2, or about 6 ounces crushed toffee): These bits give a jaw-dropping crunch and caramel finish to every spoonful!

How to Make Death by Chocolate

Step 1: Mix Up the Death by Chocolate Cake Batter

Preheat your oven to 350ºF and lightly grease a 9×13-inch baking pan. In a big mixing bowl, whisk together all the dry ingredients for the cake—almond flour, cocoa powder, tapioca or cornstarch, sugar, baking powder, baking soda, and sea salt. In a separate bowl, combine the wet ingredients: maple syrup, cooled coffee, eggs, oil, and vanilla. Pour the wet mixture into the dry and stir just until well combined, making sure not to overmix. You’ll see an irresistibly rich, chocolatey batter form right before your eyes!

Step 2: Bake and Cool the Cake

Pour that luscious batter into your prepared pan, then slide it into the oven. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs. Let the cake cool completely in the pan at room temperature—patience is key, as this will help every layer of the Death by Chocolate trifle stand tall and gorgeous.

Step 3: Whisk Up the Chocolate Pudding

While the cake cools, move on to the next chocolatey layer: the pudding. In a medium pot, whisk together the second round of cocoa powder, cornstarch, and maple syrup. Slowly pour in the half and half, whisking as you go so the pudding is lump-free. Place over medium-high heat, keep whisking, and watch as it thickens into creamy heaven. Once bubbling and smooth, drop in your dark chocolate pieces, vanilla, and a pinch of sea salt for depth. Let it cool until it’s just below room temperature—your patience will be rewarded!

Step 4: Prepare the Dreamy Whipped Cream

When both cake and pudding are cooled, it’s time for the fluffiest, most luxurious whipped cream. Pour the heavy cream into the bowl of a stand mixer or use a hand mixer, beating until soft peaks start to form. Add your sweetener (powdered sugar or maple syrup), vanilla, and a dash of sea salt. Beat again until stiff peaks form—don’t overwhip, or you’ll end up with butter! Set aside a third of this cream for extra pretty topping at the end.

Step 5: Build the Death by Chocolate Layers

Cut the cooled cake into bite-sized cubes. In a tall trifle dish or a clear glass bowl, add a layer of cake cubes. Spoon a generous layer of chocolate pudding over the cake, making sure to go all the way to the edges for a dramatic look. Top with a billowy layer of whipped cream. Repeat: more cake, pudding, and whipped cream—keep building until you have three complete layers or the dish is full, ending with whipped cream. Sprinkle a handful of the reserved cake crumbs on top.

Step 6: Let the Flavors Marry

Stretch your willpower just a little longer: cover your trifle and refrigerate for at least 4 but up to 8 hours. This rest time melds all the flavors and gives every layer that perfectly creamy texture Death by Chocolate is famous for. Right before serving, top with a blizzard of chopped toffee for irresistible crunch and a final flourish of chocolate magic!

How to Serve Death by Chocolate

Garnishes

There’s no such thing as too much fun when it comes to serving Death by Chocolate. Scatter crushed toffee bars just before serving for beautiful shine and plenty of snap in every bite. For a fancy touch, add a few chocolate curls, a sprinkle of sea salt flakes, or a handful of fresh berries to make those chocolate layers pop!

Side Dishes

Death by Chocolate is truly the star of the show, so keep your sides simple. Serve alongside espresso or a strong cup of coffee to balance all that richness. If you want something fruity, offer lightly macerated strawberries or a tangy raspberry coulis—that bit of acidity really lifts the dense chocolate layers.

Creative Ways to Present

This trifle looks stunning in a giant glass bowl, but why not try individual parfait glasses for an elegant dinner party? Or portion Death by Chocolate into mason jars for a playful picnic treat. For a crowd, offer a self-serve trifle bar with toppings galore: chopped nuts, more toffee, or a sprinkle of sea salt so everyone can customize their slice of heaven.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have any Death by Chocolate left, cover the dish tightly and store it in the fridge. It will keep for up to 3 days, and some say it gets even better as the flavors deepen! Press a layer of plastic wrap directly onto the whipped cream to keep it fresh and prevent it from weeping.

Freezing

You can freeze portions of the cake and pudding separately if you want to prepare components in advance. However, it’s best to assemble the trifle fresh (after thawing your components in the fridge overnight) since freezing the whipped cream can alter its glorious texture. If you must freeze a completed trifle, wrap individual servings tightly and consume within a month.

Reheating

There’s really no need to reheat Death by Chocolate; it’s at its best cold from the fridge. But if you’d like a warm bite, take a portion and microwave in 10-second intervals—just until slightly warmed. The toffee will soften a bit, and the chocolate layers become more molten, making this already decadent dessert even more irresistible.

FAQs

Can I make Death by Chocolate gluten-free?

Yes! Thanks to almond flour and tapioca or cornstarch, this recipe is naturally gluten-free. Just double-check your toffee bars and other additions to ensure they’re safe.

What can I substitute for half and half in the pudding?

If you don’t have half and half, you can use equal parts milk and heavy cream. For a dairy-free version, try coconut milk and unsweetened almond milk for a creamy texture.

Is there a way to make Death by Chocolate vegan?

Definitely! Use flax eggs or a vegan egg substitute in the cake, plant-based half and half or coconut milk for the pudding, and coconut cream with maple syrup for the whipped cream. Just be sure to choose vegan toffee as your topping.

Why do you add coffee to chocolate desserts?

Coffee intensifies the flavor of chocolate without overpowering it. In Death by Chocolate, that small hit of strong coffee makes every cocoa note richer and bolder—think of it as a secret weapon for ultimate flavor!

Can I make this trifle a day ahead?

Absolutely! In fact, Death by Chocolate is even better after sitting overnight in the fridge. The flavors meld and the layers become perfectly creamy, making it a fantastic choice for parties and holidays.

Final Thoughts

If you’re looking for a dessert that truly wows, Death by Chocolate is that knockout recipe you’ll want to share with everyone you love (or maybe just keep all to yourself). Every luscious layer promises a symphony of chocolatey goodness, and I can’t wait for you to make it, tweak it, and savor every last bite. Go ahead—dive in and witness the magic that is Death by Chocolate!

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