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Toffee-Mocha Cream Torte Recipe

   
 

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     Toffee-Mocha Cream Torte

Category   Desserts - Breads
Sub Category   None
Servings   12-14
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 or dark Brown Sugar
6 Heath candy bars (1.4 ounces each), crushed, divided
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; add to batter. Beat for 2 minutes.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For topping, in a small bowl dissolve coffee in water; cool. Beat cream and brown sugar 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 Submitted 5/5/2009





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