Name: Toffee-Mocha Cream Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Toffee-Mocha Cream Torte

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 2 large eggs, room temperature -

4. 1-1/2 teaspoons vanilla extract -

5. 2-2/3 cups all-purpose flour -

6. 3/4 cup baking cocoa -

7. 2 teaspoons baking soda -

8. 1/4 teaspoon salt -

9. 1 cup buttermilk -

10. 2 teaspoons instant coffee granules -

11. 1 cup boiling water -

12. Topping: -

13. 1/2 teaspoon instant coffee granules -

14. 1 teaspoon hot water -

15. 2 cups heavy whipping cream -

16. 3 tablespoons light brown sugar -

17. 6 Heath candy bars (1.4 ounces each), crushed, divided -

How to cook deliciously - Toffee-Mocha Cream Torte

1. Stage

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. Stage

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. Stage

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.