6 Layer Toffee Torte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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