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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
2-2/3 cups king arthur unbleached 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. 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.
2. Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted near 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. Yield: 12-14 servings.
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