Toffee-Mocha Cream Cake

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Difficulty: Easy - for beginners
Serves: 12 servings

Preparation time:
Cooking time:

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

FILLING:
•1/2 teaspoon instant coffee granules
•1 teaspoon hot water
•2 cups heavy whipping cream
•1 tablespoon brown sugar
•1 package (8 ounces) milk chocolate English toffee bits

Method

•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 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.
• 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.
• For filling, in a large bowl, dissolve coffee granules in hot water. Add cream and brown sugar; beat until stiff peaks form.
• 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.

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