Amazing Tiramisu Toffee Torte with Coffee Frosting
Amazing Tiramisu Toffee Torte with Coffee Frosting recipe
Yield
16 servingsPrep
25 minCook
25 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | package |
cake mix, white
pudding included |
|
| 1 | cup |
coffee
strong, room temp |
|
| 4 | large |
egg whites
|
|
| 4 |
toffee candy bar
finely chopped |
* | |
| Frosting | |||
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
chocolate syrup
|
|
| 4 | ounces |
cream cheese
softened |
|
| 2 | cups |
heavy whipping cream
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
coffee
strong, room temp |
|
| Garnish | |||
|
toffee candy bar
or chocolate curls, if desired |
* | ||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | package |
cake mix, white
pudding included |
|
| 237 | ml |
coffee
strong, room temp |
|
| 4 | each |
egg whites
|
|
| 4 | each |
toffee candy bar
finely chopped |
* |
| Frosting | |||
| 158 | ml |
sugar
|
|
| 79 | ml |
chocolate syrup
|
|
| 4 | oz |
cream cheese
softened |
|
| 473 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
coffee
strong, room temp |
|
| Garnish | |||
| 1 | x |
toffee candy bar
or chocolate curls, if desired |
* |
Directions
Heat oven to 350℉ (180℃).
Grease and flour two 9 or 8 inch round cake pans.
In large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened; beat 2 minutes at high speed.
Fold in chopped toffee bars. Spread batter in greased and floured pans.
Bake in 9-inch pans 20 to 30 minutes, bake in 8-inch pans 30 to 40 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes; remove from pans. Cool completely.
In medium bowl combine first 3 frosting ingredients, beat until smooth.
Add whipping cream and vanilla;beat until light and fluffy.
Refrigerate until ready to use.
To assemble cake:
slice each layer in half horizontally to make 4 layers. Drizzle each cut side with ¼ cup coffee.
Place 1 layer, coffee side up on serving plate, spread with ¾ cup frosting.
Repeat with second and third cake layers.
Top with remaining cake layer.
Frost sides and top of cake with remaining frosting.
Garnish with chopped toffee bars. Store in refrigerator.
