COFFEE HEATH BAR CRUNCH CAKE

Coffee Heath Bar Crunch Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 15

2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3 - eggs
1 cup(s) sugar
12 tablespoon(s) unsalted butter, at room temp.
- instant coffee ( as strong as you like)
- hot water ( more or less depending on how strong you want coffee flavor)
2 cup(s) heavy whipping cream
1/4 cup(s) powdered sugar
1 cup(s) butter, softened
2 stick(s) butter
1/2 cup(s) heavy cream
3-4 cup(s) powdered sugar
20 - mini heath bars, chopped

Steps:

Preheat oven to 350F and grease two 8 or 9 inch pans. In the bowl of an electric mixer combine flour, baking powder and salt. Add sugar, eggs and butter mix until fully combined.
In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick. Once cooked let cool completely on a wire rack. In a mixing bowl beat heavy cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place second cake on top. Place in fridge while making frosting. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes. Spread the frosting on top of cake and sprinkle remaining chopped Heath bars. Store in fridge.