Toffee-Mocha Cream Torte

Name: Toffee-Mocha Cream Torte
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 14 servings.
Ingredients: 1 cup butter, softened; 2 cups sugar; 2 large eggs, room temperature; 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

TOTAL TIME: Prep: 20 min. + cooling Bake: 20 min. + cooling YIELD: 14 servings.

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

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
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

1. Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 3 greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 slice: 487 calories, 28g fat (17g saturated fat), 113mg cholesterol, 403mg sodium, 56g carbohydrate (35g sugars, 2g fiber), 6g protein.