6 Layer Toffee Torte

Recipe Ingredients

2 2/3 cups	166g / 5.9oz	Flour
2 cups	396g / 13oz	Sugar
1 cup	198g / 7oz	Butter - softened
1 cup	237ml	Buttermilk
3/4 cup	82g / 2.9oz	Cocoa
2 teaspoons	10ml	Baking soda
1 1/2 teaspoons	7.5ml	Vanilla
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Eggs (large)
1 cup	237ml	Coffee - hot
1 1/3 oz	37g	Heath candy bars
2 cups	474ml	Whipping cream
3 tablespoons	45ml	Brown sugar
1/2 teaspoon	2.5ml	Coffee instant
1 teaspoon	5ml	Water - hot

Recipe Instructions

Preheat oven to 350F. 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, 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 Heaths onto top and sides of cake.

Refrigerate until ready to serve.

Source:
Francine Prince

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