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Toffee-Mocha Cream Torte

 Toffee-Mocha Cream Torte
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
12-14 ServingsPrep: 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

  • 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

2 of 2

Toffee-Mocha Cream Torte (continued)

Directions (continued)

  • into batter.
  • 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.
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.