Toffee Mocha Cream Torte
Indulge in the decadent layers of this Toffee Mocha Cream Torte, a showstopping dessert that combines rich chocolate cake, luscious mocha whipped cream, and the irresistible crunch of toffee bits. Perfectly infused with the bold flavor of instant coffee, this torte boasts a moist and tender crumb thanks to the addition of hot water in the batter. Each layer is generously spread with creamy mocha frosting, then adorned with toffee bits and semi-sweet chocolate chips for a dazzling finish. With its balance of sweet, bold, and buttery flavors, this torte is the ultimate centerpiece for celebrations—or any occasion that calls for a touch of indulgence. Serve chilled for the perfect slice of dreamy elegance!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Instant coffee granules
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Hot water
- 1.5 cups Heavy whipping cream
- 0.5 cup Powdered sugar
- 1 cup Toffee bits
- 0.5 cup Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the instant coffee granules.
In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
While the cakes are cooling, make the mocha cream. In a mixing bowl, whip the heavy cream, powdered sugar, and remaining coffee granules (dissolved in 1 tablespoon of hot water) until soft peaks form.
Once the cakes are cool, place one cake layer on a serving plate. Spread a layer of mocha cream on top, then sprinkle with a quarter of the toffee bits.
Place the second cake layer on top, then spread the remaining mocha cream over the top and sides of the cake.
Garnish the torte with the remaining toffee bits and sprinkle semi-sweet chocolate chips on top for decoration.
Chill the toffee mocha cream torte in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 49.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
