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Toffee-Mocha Cream Torte Recipe

Toffee-Mocha Cream Torte Recipe photo by Taste of Home

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When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor…while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. —Lynn Rogers, Richfield, North Carolina

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Toffee-Mocha Cream Torte Recipe

Prep: 20 min. + cooling Bake: 20 min. + cooling

Yield: 12-14 Servings

30 20 50

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 487 calories, 28 g fat (17 g saturated fat), 113 mg cholesterol, 403 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Toffee-Mocha Cream Torte in Taste of Home December/January 2001, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Toffee-Mocha Cream Torte

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Reviewed on Mar. 04, 2011 by pagunning

I've been making this cake for several years now and always get compliments on it. I sometimes use a German Chocolate Cake recipe for the cake portion, and use toffee bits and mini chocolate chips in place of the Heath candy bars. I also substitute powdered cocoa (about 2 teaspoons) for the coffee granules in the topping, as I don't care for the taste of coffee. I guess that makes it more of a Chocolate Toffee Cream cake...but people always ask for more!

Reviewed on Feb. 19, 2011 by Anjelah_TX

The day I tried this recipe I swore that this was the most delicious cake I had ever tasted. It was moist, chocolaty, and the topping was not too sweet. I need to try this recipe at least once. It will surely become one of your favorite to serve your family.

Reviewed on Sep. 27, 2010 by brittanymarie

Definitely one of my favorites!!

Reviewed on Sep. 04, 2010 by Sopht

This is about the best cake I've ever had. Worth the time and expense.

Reviewed on Apr. 12, 2010 by PatWTS

I use the Heath Bar chunks that come in a bag like chocolate chips. This is one of my favorite recipes....better than delicious!

Reviewed on Dec. 24, 2009 by MrsMelton

I love this cake! My sister would make it for me on request and I was so happy when I found it on here! It's simple and different and oh so tasty.

Reviewed on Dec. 26, 2008 by tawnys_mind

yes, the 1/2 tsp coffee and the 1 tsp water goes into the heavy cream. I also like to prepare this as a trifle. Pour batter into a large 1"+ deep bar pan to make a thin sheet cake and cube the cake when cool. layer the cake cubes, whipped cream, and toffee bits in a clear trifle bowl. It's very pretty and easier to serve.

Reviewed on Dec. 19, 2008 by tawnys_mind

This is my favorite dessert! My family has been making this one for several years now. Its incredibly moist, rich and creamy. It's surpisingly not too sweet and very light which makes for a refreshing addition to the holiday dessert lineup. You will not be disappointed

Reviewed on Oct. 01, 2008 by yellowbrickroad

For the topping, I'm assuming the coffee/water is added to the whipping cream and brown sugar?

Sounds tasty!

Ruby