Chocolate Delight

2 (8 or 9 inch) baked round chocolate cake layers, cooled

1 cup coffee-flavored liqueur

2 (5.9 ounce) packages instant chocolate pudding mix

4 cups milk, or as needed

6 (1.4 ounce) bars chocolate covered toffee bars, chopped

2 (12 ounce) containers frozen whipped topping, thawed

1 (1 ounce) square semisweet chocolate

Cut chocolate cake into large squares and place on a baking sheet or large baking dish (see Cook s Note). Pour coffee-flavored liqueur over cake and set aside. Prepare chocolate pudding with milk according to package directions.

In large trifle bowl or other glass bowl, crumble half of liqueur-moistened cake. Top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. Repeat with remaining cake, pudding, candy bars, and Cool Whip®. Shave chocolate with a vegetable peeler for garnish; sprinkle over top of dessert. Keep refrigerated until serving.