Toffee-Mocha Cream Torte
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
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + cooling Bake: 20 min. + cooling
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 mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and 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; add to batter. Beat for 2 minutes.
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, in a small mixing bowl dissolve coffee in water; cool. Beat cream and brown sugar 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.