For the cake:
4 ounces margarine, at room temperature (one stick)
1 ½ cups sugar
2 ¼ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
¼ cup unsweetened cocoa
1/3 cup boiling water
For the chocolate cream:
1 pound chocolate Bavarian cream or custard
8 ounces whipped topping, thawed
For the trifle:
6 bars chocolate covered toffee (Viennese crunch)
Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper or a silpat mat.
Beat together margarine and sugar. Add eggs and continue beating until combined. Stir together flour, baking powder, baking soda and salt. Alternating with water, add the dry ingredients to the egg mixture in three additions. Stir together cocoa and boiling water until cocoa is completely dissolved and no lumps remain. Add to the batter. Pour batter into lined pan. Tap the pan on the counter to be sure the batter is evenly spread. Bake 30 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and cool.
Beat 8 ounces whipped topping and fold into chocolate custard. Place in a large piping bag fitted with a star tip. Break chocolate-covered toffee bars into small pieces.
Cut 30 cake circles from the sheet cake, using one of the pops as your cutter. Assemble the pops.
Place a circle in the pop, pushing it all the way to the bottom. Pipe about 1 tablespoon cream into the pop. Push in another cake circle. Pipe some more cream. Top with one more circle and pipe a swirl of cream. Sprinkle generously with the chopped candy. Repeat until all the pops are filled. Serve within 24 hours or freeze.