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Toffee-Coffee Torte

June 11, 2006

1 pound soft butter

4 cups white sugar

2 cups buttermilk

1/4 cup of mayonnaise

1 1/2 cups plus 1/8 cup cocoa

4 teaspoons baking soda

2 1/2 teaspoons vanilla

1/2 teaspoon salt

5 large eggs

5 1/3 cups flour

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5 teaspoons instant coffee

2 cups boiling water

4 cups fresh cream

1/4 cup light brown sugar

1/4 cup toffee liqueur

1 pound chocolate covered toffee candy bars, finely chopped

1/4 pound dark chocolate block

Grease and dust with the 1/8 cup cocoa, three 8-inch-by-3-inch round cake pans.

Heat oven to 350 degrees.

In a large mixing bowl, combine butter, white sugar, eggs and mayonnaise. Blend in vanilla and buttermilk. Slowly add salt, baking soda and flour until all ingredients are incorporated. Use a spatula to scrape sides of bowl.

Dissolve 4 teaspoons of instant coffee in 2 cups of boiling water. Add to mixing bowl. Beat on high speed for about 2 minutes, continuously scraping the sides of the bowl.

Measure batter and divide evenly between the three pans. (Batter should yield about 12 to 13 cups.)

Bake 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove cakes from the oven and allow to cool in the pans on a wire rack for about 15 minutes. Remove cakes from pans and continue to cool on wire racks.

Use a cake leveler or a serrated knife to level out any humps and make cakes equal in height. Split cakes horizontally into halves to make six thin layers.

Dissolve remaining teaspoon of coffee in 2 teaspoons of hot water. Set aside to cool.

In a mixing bowl, beat cream, brown sugar and dissolved coffee on medium speed until soft peaks begin to form. Add liqueur and continue to beat until stiff peaks form.

Put one layer of cake on a plate. Cover with 1/2 cup to 3/4 cup whipped cream mixture. Sprinkle with a thin layer of chopped toffee bars. Top with another cake layer. Repeat until all the layers are placed.

Spread the remaining cream mixture over the entire cake. Gently press remaining toffee bar pieces into the sides and top of the cake, covering completely.

Chill cake about 30 minutes. Prior to serving make curls from the dark chocolate. Garnish cake with dark chocolate curls and serve.

Refrigerate leftovers.

Serves 18.

- Recipe by Amy Werner

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