Coffee Toffee Torte
Submitted by bluenosens
Three layers of angel food cake filled and frosted with coffee-spiked chocolate pudding cream and scattered with crushed toffee bars. A retro torte that uses smart shortcuts.
YIELD
1 TortePREP
20 minCOOK
30 minREADY
50 minThis torte looks like something from a bakery window but it’s built entirely from shortcuts. Angel food cake mix, instant chocolate pudding, and whipped cream come together into a three-layer showpiece that nobody will believe took less than an hour of hands-on time.
Instant coffee stirred into the pudding gives the filling a mocha depth, and crushed toffee bars between each layer add buttery crunch that shatters when you cut through it.
The frosting is the same pudding-cream mixture spread over the whole torte and decorated with more toffee bits. Chill it until serving and the layers set up into something impressive.
Chef Tips
- Cool the angel food cake completely. A warm cake crumbles when you try to split it into layers. Patience here prevents disaster.
- Use a serrated knife for splitting. Mark the layers with toothpicks around the circumference, then saw gently. Don’t press down or the cake compresses.
- Break the toffee bars while they’re still in the wrapper. A few good smacks with a rolling pin gives you a range of sizes from shards to crumble.
Ingredients
Directions
Prepare cake according to package and bake in a 10 inch tube pan.
Cool thoroughly.
Prepare pudding according to pkg, using only 1⅓ cups milk and add the instant coffee.
Chill pudding 10 min.
Split cake into 3 layers. Break toffee bars into small bits.
Fold half of the whipped cream into the pudding.
Spread half this mixture between the layers and sprinkle each layer with some toffee bits.
For the frosting fold remaining whipped cream into the remaining filling mixture.
Frost the cake and sprinkle sides and top of cake with the toffee bits.
Chill until ready to serve.
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