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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
1 cup butter, softened
2 cups sugar
2 eggs
1 1/2 tsp vanilla extract
1 2/3 cups flour
3/4 cup cocoa
2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 tsp instant coffee granules
1 cup boiling water
Topping
2 tbsp coffee liqueur
2 cups whipped cream
1/4 cup confectioners sugar
6 toffee candy bars, finely crushed
1 toffee candy bar, coarsely crushed
Cake: Cream together butter and sugar. Beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture, alternating with buttermilk. Dissolve coffee in water; add to batter. Beat 2 minutes. Line 3 (8 inch) baking sheets with waxed paper. Pour batter into pans. Bake at 350 for 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove wax paper lining.
Topping: Beat whipping cream until it begins to thicken; add confectioners sugar and continue to beat until stiff peaks form. Fold in liqueur and finely crushed candy bars. Place a bottom cake layer on a serving plate; top with 1/3rd of topping. Repeat layers twice. Sprinkle top of torte with crushed candy bar. Store in the refrigerator.
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TOFFEE-MOCHA CREAM TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
1 cup butter, softened
2 cups sugar
2 eggs
1 1/2 tsp vanilla extract
1 2/3 cups flour
3/4 cup cocoa
2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 tsp instant coffee granules
1 cup boiling water
Topping
2 tbsp coffee liqueur
2 cups whipped cream
1/4 cup confectioners sugar
6 toffee candy bars, finely crushed
1 toffee candy bar, coarsely crushed
Cake: Cream together butter and sugar. Beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture, alternating with buttermilk. Dissolve coffee in water; add to batter. Beat 2 minutes. Line 3 (8 inch) baking sheets with waxed paper. Pour batter into pans. Bake at 350 for 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove wax paper lining.
Topping: Beat whipping cream until it begins to thicken; add confectioners sugar and continue to beat until stiff peaks form. Fold in liqueur and finely crushed candy bars. Place a bottom cake layer on a serving plate; top with 1/3rd of topping. Repeat layers twice. Sprinkle top of torte with crushed candy bar. Store in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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