Toffee-Mocha Cream Torte Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 487
  • Fat:
  • 28 g
  • Saturated Fat:
  • 17 g
  • Cholesterol:
  • 113 mg
  • Sodium:
  • 403 mg
  • Carbohydrate:
  • 56 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


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Toffee-Mocha Cream Torte

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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.


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