Toffee-Mocha Cream Torte Recipe
Toffee-Mocha Cream Torte Recipe photo by Taste of Home

Toffee-Mocha Cream Torte Recipe

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4.5 11 19
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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
TOTAL TIME: Prep: 20 min. + cooling Bake: 20 min. + cooling
MAKES:12-14 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + cooling Bake: 20 min. + cooling
MAKES: 12-14 servings


  • 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
  • 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

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.


  1. Preheat oven to 350° . 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 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.
  2. Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
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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Reviewed Jan. 12, 2016

"I made this when my kids were 5 and6 years old. I lost the recipe and thought they forgot about it. Then one day my 18 year old daughter ask me mom can you find the recipe for the toffee cake that you made a long time ago? Well I found it and it has been added to every holiday, birthday for them both. I even had to make it for my daughters wedding cake. So I guess you can say it is a very big hit in my family."

Reviewed Aug. 15, 2014

"I had to use my own gluten free chocolate cake recipe, so I can't actually comment on that part, but this is scrumptious! It had everyone swooning. I used a bit more instant coffee because we like a stronger coffee flavor. I also spread the topping on the sides so more toffee bits could be stuck on. Super fantastic."

Reviewed Mar. 4, 2011

"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 Feb. 19, 2011

"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 Sep. 27, 2010

"Definitely one of my favorites!!"

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