6 Layer Toffee Torte Recipes

TOFFEE-MOCHA CREAM TORTE

Toffee-Mocha Cream Torte image

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. -Lynn Rogers, Richfield, North Carolina

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 17

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 brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

Steps:

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.

Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 403mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

6 LAYER TOFFEE TORTE

6 Layer Toffee Torte image

This is a very showy and tasty cake. If you are not planning to use it all at one time (party or large family) I would recommend replacing the whipped cream frosting with one that will be stable for a longer time but do still add the 1/2 tsp of instant coffee to it. Prep time includes making and assembeling the cake.

Provided by Annacia

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 2/3 cups flour
2 cups sugar
1 cup margarine (soft) or 1 cup butter (soft)
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup hot coffee
1 3/8 ounces Heath candy bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon instant coffee
1 teaspoon hot water

Steps:

Preheat oven to 350:.
Grease and flour 3, 8 inch cake pans.
In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
With mixer on low, beat just until mixed, scraping sides with spatula.
Add coffee to bowl.
Increase speed to medium and beat 2 minutes.
Pour batter into pans.
Bake 25-30 minutes.
Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
Cool.
With serrated knife, cut each cake in two, making 6 thin layers.
In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
TO ASSEMBLE CAKE:.
place 1 layer on plate; spread with 1/2 cup whipped cream.
Sprinkle with 1/5 of the remaining Heath bar.
Repeat layers 4 more times.
Top with last layer of cake.
Thinly spread whipped cream over top and.
sides of cake.
Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
Refrigerate until ready to serve.

Nutrition Facts : Calories 850.3, Fat 49.3, SaturatedFat 19.8, Cholesterol 138.2, Sodium 745.9, Carbohydrate 97.8, Fiber 3.9, Sugar 59.8, Protein 10.1

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