Arrange 1/2 of cake slices in trifle bowl (or bottom of 11x7 baking dish) to fit the entire bottom of dish, cutting cake slices to fit as needed. Lightly drizzle 1/2 of the brewed coffee over cake slices. Beat sugar, chocolate syrup, and cream cheese on medium speed until smooth. Whip heavy cream until light and fluffy; fold into sugar, chocolate, and cream cheese mixture. Spread 1/2 of this whipped cream mixture over cake. Sprinkle with 1/2 of the chopped Vern's Toffee (or Toffee Toppings). Repeat these steps to make a second layer. Cover and refrigerate at least 1 hour. Make no more than 24 hours in advance. (Yields 12 servings)