Toffee-Mocha Cream Torte

By draingal

Ingredients

• TOPPING:
• 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
• 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

Prep: 20 min. + cooling Bake: 20 min. + cooling

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 into batter.
Pour into three 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.
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.