Toffee Mocha Cream Cake Recipes

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

TOFFEE MOCHA DESSERT

Steps:

• Place cake cubes in an ungreased 13 x 9 x 2 inch dish.
• Add coffee and toss lightly.
• In a mixing bowl, combine cream cheese, chocolate syrup and sugar until blended.
• Fold in whipped topping.
• Spread over cake.
• Sprinkle with crushed Heath bars.
• Cover and refrigerate for at least 1 hour.
• Garnish with additional Heath bars if desired.

COFFEE MOCHA ICE CREAM CAKE

Steps:

• Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
• Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
• Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

TOFFEE MOCHA DESSERT

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee and toss lightly. , In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. , Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired.