Best Toffee Mocha Cream Torte Recipes

TOFFEE-MOCHA CREAM TORTE

Toffee-Mocha Cream Torte image

When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor, while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. -Lynn Rogers, Richfield, North Carolina

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

Steps:

Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 403mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

TOFFEE MOCHA CREAM TORTE

Toffee Mocha Cream Torte image

Our daughter, Susann found this in Taste of Home,and now makes it for every celebration. Unbelievably rich and good. She is such a good cook anyway.LOL

Provided by Ann Arber

Categories Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
2 2/3 cups flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk (or 1 1/2 Tbs. vinegar in a cup of milk)
2 teaspoons instant coffee granules
1 cup boiling water
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups whipping cream (1 pint)
3 tablespoons light brown sugar
6 (1 1/2 ounce) Heath candy bars, crushed,divided

Steps:

In a mixing bowl, cream butter and sugar.
Beat in eggs and vanilla.
Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
Dissolve coffee in water;add to batter.
Beat for two minutes.
Pour into 3 greased and floured 9" round pans.
Bake at 350 for 16-20 minutes, until toothpick comes out clean.
Cool for ten minutes Remove from pans to wire rack to cool completely.
FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
Add cream and brown sugar.
Beat until stiff peaks form.
Place cake on a serving plate;top with 1/3 of topping.
Sprinkle with 1/3 of crushed candy.
Repeat twice.
Let sit in refrigerator at least twelve hours.

Nutrition Facts : Calories 786.2, Fat 46, SaturatedFat 28, Cholesterol 169.7, Sodium 576.9, Carbohydrate 90.3, Fiber 3.4, Sugar 59.6, Protein 8.7

TOFFEE-MOCHA CREAM TORTE RECIPE

Toffee-Mocha Cream Torte Recipe image

When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor...while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. -Lynn Rogers, Richfield, North Carolina

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons McCormick® Pure Vanilla Extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

Steps:

Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter.
Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.
Yield: 12-14 servings.
Originally published as Toffee-Mocha Cream Torte in Taste of Home
December/January 2001, p25
Nutritional Facts
serving (1 slice) equals 487 calories, 28 g fat (17 g saturated fat), 113 mg cholesterol, 403 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.
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