Ingredients for Toffee Mocha Cream Torte
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Baking Cocoa
- Baking Soda
- 1 teaspoon salt
- Buttermilk
- 2 tablespoons instant coffee granules
- Boiling Water
- Hot Water
- Whipping Cream
- Light Brown Sugar
- Heath Candy Bars
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How to Make Toffee Mocha Cream Torte
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the toffee mocha filling:
- In a medium saucepan, combine the butter, brown sugar, and heavy cream. Bring to a simmer over medium heat, stirring constantly, until sugar is dissolved.
- Remove from heat and stir in the instant coffee granules and chocolate chips until melted and smooth.
- Let the filling cool slightly.
- Once cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate.
- Spread half of the toffee mocha filling over the first cake layer.
- Top with the second cake layer and frost the entire torte with the remaining filling.
- Refrigerate for at least 2 hours before serving to allow the torte to set.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
238g
Fat
140g
Carbs
30g
