Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 cup butter, softened
â€¢2 cups sugar
â€¢1-1/2 teaspoons vanilla extract
â€¢2-2/3 cups all-purpose flour
â€¢3/4 cup baking cocoa
â€¢2 teaspoons baking soda
â€¢1/4 teaspoon salt
â€¢1 cup buttermilk
â€¢2 teaspoons instant coffee granules
â€¢1 cup boiling water
â€¢1/2 teaspoon instant coffee granules
â€¢1 teaspoon hot water
â€¢2 cups heavy whipping cream
â€¢1 tablespoon brown sugar
â€¢1 package (8 ounces) milk chocolate English toffee bits
â€¢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.
â€¢ Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl, dissolve coffee granules in boiling water; stir into batter.
â€¢ Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
â€¢ For filling, in a large bowl, dissolve coffee granules in hot water. Add cream and brown sugar; beat until stiff peaks form.
â€¢ Place bottom cake layer on a serving plate. Spread with 1-1/3 cups filling; sprinkle with 1/2 cup toffee bits. Repeat layers twice. Store in the refrigerator. Yield: 12 servings.