How to make it

  • Preheat oven to 350 then grease and flour 3 cake pans.
  • In large bowl combine flour, sugar, butter, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
  • With mixer on low beat just until mixed scraping sides with spatula then add coffee.
  • Increase speed to medium and beat 2 minutes then pour batter into pans.
  • Bake 25 minutes then cool cake in pans on racks for 10 minutes.
  • Remove from pans and cool completely.
  • While cake is cooling chop toffee bars and reserve 2/3.
  • Dissolve coffee with 1 teaspoon hot water then cool.
  • With serrated knife cut each cake in two making 6 thin layers.
  • Beat whipping cream, brown sugar and cooled coffee until stiff peaks form.
  • To assemble cake place 1 layer on plate then spread with 1/2 cup whipped cream.
  • Sprinkle with 1/5 of the toffee bar then repeat layers 4 more times and top with last layer of cake.
  • Thinly spread whipped cream over top and sides of cake.
  • Gently press reserved toffee onto top and sides of cake then refrigerate until ready to serve.

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