Chocolate-Toffee Trifle

Preparation

1. Step 1

   Preheat oven to 375°F. Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.

   Step 2

   Sift flour, baking soda and salt into medium bowl. Beat brown sugar and butter in large bowl until blended. Add egg; beat well. Beat in yolk.Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)

   Step 3

   Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)

   Step 4

   Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead. Keep refrigerated.)

2. Step 5

   Sprinkle trifle with chocolate shavings and serve.