Six Layer Toffee Torte
Indulge in this rich six-layer toffee torte featuring chocolate, coffee, and creamy frosting, perfect for special occasions or decadent dessert lovers seeking a multi-textured treat.
Ingredients
- 2 2/3 cups all-purpose flour ⓘ
- 2 cups sugar
- 1 cup margarine or butter (2 sticks), softened ⓘ
- 1 cup buttermilk ⓘ
- 3/4 cup unsweetened cocoa ⓘ
- 2 teaspoons baking powder ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1/4 teaspoon salt ⓘ
- 2 large eggs ⓘ
- 2 1/2 teaspoons instant coffee powder or granules ⓘ
- 10 chocolate covered toffee candy bars (1.4 oz. each) ⓘ
- 2 cups heavy or whipping cream ⓘ
- 3 tablespoons light brown sugar ⓘ
Instructions
- Preheat oven to 350°F.
- Grease and flour three 8-inch round cake pans.
- In a large bowl, measure all-purpose flour, sugar, softened margarine or butter, buttermilk, unsweetened cocoa, baking powder, vanilla extract, salt, eggs, and instant coffee powder or granules.
- Using a mixer on low speed, beat until blended, scraping the bowl frequently.
- Dissolve 2 teaspoons of instant coffee in 1 cup boiling water.
- Add the coffee mixture to the batter. Increase speed to medium and beat for 2 minutes, occasionally scraping the bowl.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
- Invert the pans onto wire racks to cool completely.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of unsweetened cocoa. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Make sure to scrape the bowl frequently while mixing to avoid lumps. The batter may seem thin, but this is normal and will yield a moist cake.
Serving Suggestions
This torte pairs beautifully with a dollop of freshly whipped cream and a dusting of cocoa powder on top. For an elegant presentation, serve with a side of vanilla ice cream. It’s a delightful dessert for special occasions, much like Grandma's Molasses Drop Cookies, and can be complemented with coffee or a dessert wine.
Storage & Reheating
To store leftovers, wrap each layer in plastic wrap and place them in an airtight container. You can keep the cake in the refrigerator for up to 5 days. If you want to reheat, gently warm individual slices in the microwave for about 15-20 seconds, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Six Layer Toffee Torte contains roughly 802 calories, with 6g protein, 46g carbohydrates, and 72g fat. It is an excellent source of dietary fiber (31% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1355mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular coffee instead of instant coffee powder?
While instant coffee powder is recommended for this recipe, you can use brewed coffee as a substitute. Just ensure to reduce the buttermilk slightly to maintain the cake's moisture. However, instant coffee will provide a more concentrated flavor.
How can I make this recipe more chocolatey?
To enhance the chocolate flavor, you can add chocolate chips to the batter or use a chocolate ganache for layering between the cake layers. Additionally, topping with chocolate shavings or a drizzle of chocolate syrup will elevate this dessert even more.
What if I want to make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper texture. Also, double-check that your baking powder is gluten-free, as some brands may contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).