Toffee-Mocha Cream Torte
|
Ingredients |
|
Cake: |
|
|
|
1 cup |
butter, softened |
250 mL |
|
2 cups |
sugar |
500 mL |
|
2
|
eggs |
2 |
|
1 1/2 tsp |
vanilla extract |
7 mL |
|
1 2/3 cups |
flour |
400 mL |
|
3/4 cup |
cocoa |
175 mL |
|
2 tsp |
baking soda |
10 mL |
|
1/4 tsp |
salt |
1 mL |
|
1 cup |
buttermilk |
250 mL |
|
2 tsp |
instant coffee granules |
10 mL |
|
1 cup |
boiling water |
250 mL |
|
|
|
|
|
Filling: |
|
|
|
2 Tbsp |
coffee flavoured liqueur |
30 mL |
|
2 cups |
whipping cream |
500 mL |
|
1/4 cup |
icing sugar |
50 mL |
|
5 |
Skor candy bars, finely crushed |
5 |
|
1 |
Skor candy bar, coarsely crushed |
1 |
| Directions |
|
In a mixing bowl, cream butter and sugar.
Beat in eggs and vanilla. Combine the flour, cocoa, baking
soda and salt; add to creamed mixture alternately with
buttermilk. Dissolve coffee in water; add to batter. Beat for
2 minutes. Line three 8-in baking sheets with waxed paper.
Lightly grease and flour wax paper. Pour batter into pans.
Bake at 350°F for 25-30 minutes until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely. Remove
wax paper lining. For filling, beat whipping cream until it
begins to thicken, add icing sugar and continue to beat until
stiff peaks form. Fold in coffee flavored liqueur and 5 finely
crushed Skor candy bars. Place bottom cake layer on a serving
plate; top with 1/3 of topping. Repeat layers twice. Sprinkle
top of torte with coarsely crushed Skor candy bar. Store in
the refrigerator. |
|
Nutrient Content |
|
Per Serving: Energy: 540.9 Kcal ·
Carbohydrate: 58.7 g · Protein: 5.6 g · Fat (Total): 32.8 g
· Calcium: 84.9 mg |
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