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Toffee Bar Brownie Torte

Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.—Megan Byers, Wichita, Kansas
  • Total Time
    Prep: 45 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 2 cups butter, cubed
  • 16 ounces bittersweet chocolate, chopped
  • 3 cups sugar
  • 8 large eggs, room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup instant espresso powder
  • 4 teaspoons boiling water
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 2 cartons (8 ounces each) mascarpone cheese
  • 1/8 teaspoon salt
  • 1 package (8 ounces) toffee bits


  • Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.
  • In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.
  • Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.
  • In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture.
  • Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.
To Make Ahead: Brownie layers can be made a day in advance. Store each layer in a resealable plastic bag at room temperature.
Nutrition Facts
1 slice: 1101 calories, 85g fat (48g saturated fat), 303mg cholesterol, 417mg sodium, 84g carbohydrate (64g sugars, 3g fiber), 12g protein.

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