Prep 15 mins
Cook 1 hr
Oh, this is good! It's not too complicated to make but tastes like heaven on a plate. Makes a really special dessert that's fancy enough for the holiday table. It takes about an hour to an hour and a half to complete from start to finish. Be sure to bring all the cold ingredients up to room temperature as failure to do so will effect the end result.
- 2 2⁄3 cups flour
- 2 cups sugar
- 1 cup butter, room temp (or margarine)
- 1 cup buttermilk, room temp
- 3⁄4 cup cocoa
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons vanilla
- 1⁄4 teaspoon salt
- 2 large eggs, room temp
- 1 cup coffee (hot)
- 1 3⁄8 ounces Heath candy bars
- 2 cups whipping cream, room temp
- 3 tablespoons brown sugar
- 1⁄2 teaspoon coffee, instant
- 1 teaspoon water (hot)
- 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; beat 2 minutes.
- Pour batter into pans. Bake 25-30 minutes.
- Cool cake in pans on racks, 10 minutes. 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, carefully cut each cake in two, making 6 thin layers.
- In another 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 Heaths onto top and sides of cake.
- Refrigerate until ready to serve.