Murder by Death by Chocolate

Murder by Death by Chocolate

So, this title might seem terrifying to you; however, there’s always an answer to the inquisitive eyebrow raise that you all are probably giving to me through your tablet and laptop screens. First of all, let’s start with Murder By Death, an amazing indie rock band. They’re named for a Neil Simon movie. Am I becoming less creepy as I explain? I saw them play last night and they were on point! I love live music, but live music means late nights. So, as I was driving home on a Wednesday at 11:30 PM, I begged and pleaded to the snow day spirits. Let’s be honest, four and a half hours is not enough sleep for a teacher when there’s a full day of school ahead. I was terribly disappointed when I did not get the text alert saying, “Your school is cancelled. Go back to sleep, now!” Okay, maybe the alert doesn’t quite say that, but it is implied.


I put on my big girl pants and scarf because that’s all a girl can do when she has responsibilities. All the while thinking, “That concert was great and totally worth the lost sleep, but I really need coffee and chocolate right now.” I drank the equivalent of 60 ounces of coffee today. Judge me. It’s been a long, snowy week. Also, I’m addicted to coffee, so there’s that.

When I saw my sister last weekend, we were talking about food and she mentioned the  Death by Chocolate Trifle that my mom used to make on special occasions. I haven’t had it in years, but it’s been on my mind all week now. So, the day after the Murder by Death concert I present to you a slightly-coffee-infused-take-away-all-the-school-day-woes Death by Chocolate–Murder by Death by Chocolate, if you will As I was creating this dish, I texted my sister a photograph of the trifle. To my disappointment, she informed me that she was on a cleanse and won’t be eating sweets. Oh, the horror. I give props to people with the power to cleanse. I eat healthy, don’t get me wrong, but a girl like me can’t live off of solely juiced vegetables and kale.  As David Matthews once sang, “Celebrate we will, ’cause life is short but sweet for certain.”

Good news for all of you gluten-free buddies, the cake used in this trifle is flour-less. It’s also super moist and easily crumbles into the cake layers for the trifle.


I use a little semi-sweet and a little bitter-sweet 


 My favorite coffee mug with the nard-dog himself,  Andrew Bernard.


 I cut the cake into small squares and then crumble with my hands.


Murder by Death by Chocolate


    Skor Bar Trifle
  • 1 flour-less chocolate cake (crumbled)
  • 1 package instant chocolate pudding
  • 2 cups nonfat milk (for instant pudding mix)
  • 16 ounce container light whipped topping
  • 1 single serve packet instant coffee granules
  • 1/2 cup heath bar crumbles (divided in trifle)
  • 1/2 cup semi-sweet chocolate (chopped)
    Flour-less Chocolate Cake
  • 1 ounce bittersweet chocolate (chopped)
  • 1 ounce semi-sweet chocolate (chopped)
  • 3 tablespoons hot coffee
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 3/4 cup cocoa powder
  • 4 eggs
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Generously grease an 8 x 8 inch pan with butter (or spray with non-stick spray).
  3. In double-boiler, place butter and chopped chocolate for several minutes. Check every few minutes to ensure the mixture is melting evenly. Stir until chocolate and butter is smooth. Remove from heat and allow to cool.
  4. In a small bowl, beat eggs. Once eggs are scrambled, slowly add coffee and vanilla to eggs. Pour into melted chocolate mixture and stir until smooth.
  5. In a medium bowl, place sugar and cocoa powder. Slowly pour chocolate mixture into cocoa powder and sugar. Stir until mixture resembles brownie batter. Do not over mix.
  6. Pour cake batter into greased pan. Bake for 21-23 minutes or until cake has risen.
  7. Let cake cool before assembling the trifle or the whipped topping will melt. While waiting for the cake to cool, begin creating the different parts of the trifle.
  8. Empty the entire container of whipped topping into a medium-size bowl and stir with whisk until cool whip is fluffy. Add coffee granules to cool whip and stir until smooth and fluffy.
  9. Prepare chocolate pudding as instructed on the package. You will need milk for this step. Most instant pudding calls for 2 cups of milk, but read the side of the box for specific instructions.
  10. Once cake has cooled, crumble cake with hands or a potato masher, so that the entire cake becomes crumbs.
  11. In a trifle bowl, begin to assemble the layers of the trifle. The bottom layer will be chocolate cake crumbs followed by pudding, whipped topping, skor crumbles and chocolate. Repeat several times. The top layer should be cool whip, chocolate chunks, and heath crumbles. Serve with large spoon and enjoy with a latte or cup of coffee!
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 Enough for a few baby trifles!


Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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