Six Layer Coffee Torte
Ingredients
- 223 cups flour, all-purpose ⓘ
- 2 cups sugar ⓘ
- 1 cup butter or margarine, soft ⓘ
- 1 cup buttermilk ⓘ
- 3/4 cup cocoa powder ground ⓘ
- 2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1/4 teaspoon salt ⓘ
- 2 large eggs ⓘ
- 2.5 teaspoon instant coffee good quality dark roast ⓘ
- 10 each health bars 1.4 ounces each
- 2 cups heavy whipping cream ⓘ
- 3 tablespoons brown sugar, light ⓘ
Instructions
- Preheat oven to 350F (180C).
- Grease and flour 3 8-inch round cake pans.
- In a large bowl, measure first 9 ingredients.
- With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spatula.
- Dissolve 2 teaspoons instant coffee into 1 cup boiling water; add to ingredients in bowl.
- Increase mixer speed to medium; beat 2 minutes, scraping sides of bowl occasionally.
- Pour batter into pans.
- Bake 25 to 30 minutes.
- Cool cake in pans on racks for 10 minutes.
- Remove from pans and cool completely.
- While cake is cooling, finely chop Heath Bars.
- In a cup dissolve 1/2 teaspoon instant coffee in 1 teaspoon hot water; cool.
- With serrated knife, cut each cake layer in half to make 6 thin layers in total.
- In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form.
- To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture.
- Reserve about 23 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining 13 Heath Bars.
- Repeat layering 4 more times.
- Top with remaining cake layer.
- Thinly spread remaining whipped cream mixture over side and top of cake.
- Gently press reserved chopped Heath Bars onto top and sides.
- Refrigerate cake until ready to serve.
Nutrition & Diet Analysis (per serving)
815
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).