1 hr 10 mins
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350:.
- 2Grease and flour 3, 8 inch cake pans.
- 3In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
- 4With mixer on low, beat just until mixed, scraping sides with spatula.
- 5Add coffee to bowl.
- 6Increase speed to medium and beat 2 minutes.
- 7Pour batter into pans.
- 8Bake 25-30 minutes.
- 9Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
- 10While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
- 11In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
- 13With serrated knife, cut each cake in two, making 6 thin layers.
- 14In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
- 15TO ASSEMBLE CAKE:.
- 16place 1 layer on plate; spread with 1/2 cup whipped cream.
- 17Sprinkle with 1/5 of the remaining Heath bar.
- 18Repeat layers 4 more times.
- 19Top with last layer of cake.
- 20Thinly spread whipped cream over top and.
- 21sides of cake.
- 22Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
- 23Refrigerate until ready to serve.
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Nutritional Facts for 6 Layer Toffee Torte
Serving Size: 1 (217 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 850.2
- Calories from Fat 443
- Total Fat 49.2 g
- Saturated Fat 19.8 g
- Cholesterol 138.1 mg
- Sodium 745.9 mg
- Total Carbohydrate 97.7 g
- Dietary Fiber 3.8 g
- Sugars 59.7 g
- Protein 10.1 g