Forktionary

Coffee Toffee Cake From Mars Recipe

Prepare for a celestial dessert experience! This Coffee Toffee Cake From Mars is an intensely rich and decadent layered masterpiece. Inspired by a local cooking magazine, this recipe combines the irresistible crunch of a cookie crust, the creamy coolness of coffee-infused ice cream, the luscious spread of Nutella, and a heavenly caramel toffee topping. Each layer is carefully frozen to create a stunning texture and unforgettable flavor profile. While it requires some patience for freezing, the result is a show-stopping dessert that's perfect for impressing friends and family. Get ready for oohs and aahs!

Prep Time 270 mins
Cook Time 185 mins
Calories 281.5 kcal
Protein 7g
Rating 4.0 (1 Reviews)
Coffee Toffee Cake From Mars 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coffee Toffee Cake From Mars

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How to Make Coffee Toffee Cake From Mars

  1. Crush 1 ½ cups of chocolate sandwich cookies into fine crumbs. Mix with ¼ cup melted unsalted butter and press firmly into the bottom of a 10-inch springform pan lined with parchment paper.
  2. Freeze for 10 minutes.
  3. In a bowl, gently fold 2 tablespoons instant coffee powder and 1 tablespoon coffee liqueur into 2 cups of slightly softened vanilla ice cream. Cut 4 Mars bars into small pieces and stir into the ice cream mixture until combined.
  4. Spread one-third of the ice cream mixture evenly over the cookie crumb crust.
  5. Freeze for 30 minutes.
  6. Spread a generous layer (about ½ cup) of Nutella over the frozen ice cream layer.
  7. Freeze for 30 minutes.
  8. Repeat steps 4-7 with the remaining ice cream and Nutella, ending with a layer of ice cream.
  9. Freeze for at least 4 hours, or preferably overnight.
  10. For the caramel toffee topping: In a saucepan over low heat, melt 14 oz (397g) of caramels with ½ cup heavy cream, stirring constantly until smooth and glossy.
  11. Let the caramel sauce cool slightly.
  12. Remove the frozen cake from the freezer. Carefully pour the caramel toffee sauce evenly over the top layer.
  13. Freeze for at least 30 minutes to allow the topping to set.
  14. To serve, run a thin, hot knife around the edge of the cake to loosen it from the springform pan. Prepare to be amazed!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

91g

Fat

43g

Carbs

9g

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Sweets & Sides Desserts American Holiday Recipes Baking Coffee Recipes

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Weeknight Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Dinner Party Holiday Event Kosher Romantic Cakes Frozen Desserts Chocolate Freezer Dietary Christmas Hanukkah Independence Day Rosh Hashana Valentines Day Taste Mood Equipment Number Of Servings 4 Hours Or Less