Toffee Mocha Cream Torte

What Sister F. made us for dessert. I liked the cake part of this and the Robber loved the whipped cream and the toffee part of this. It is unlikely that I will make this cake in all of its parts again but I liked the chocolate cake from scratch part enough to want to keep the recipe. I couldn't taste the coffee flavor at all, Sister F. says it just enhances the chocolate flavor, which maybe is true as this did taste quite chocolately in a satisfactory way.

This is from the Taste of Home Blue Ribbon Desserts.

Ingredients:

For the cake:

1 C. butter, softened

2 C. sugar

2 eggs

1 1/2 tsp. vanilla

2 2/3 C. all-purpose flour

3/4 C. baking cocoa

2 tsp. baking soda

1/4 tsp. salt

1 C. buttermilk

2 tsp. instant coffee granules

1 C. boiling water

For the topping:

1/2 tsp. instant coffee granules

1 tsp. hot water

2 C. heavy whipping cream

3 T. light brown sugar

6 1.4 oz. Heath candy bars, crushed

Directions:

1. 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.

2. Combine flour, cocoa, baking soda, and salt in a separate bowl; add to cream mixture alternately with the buttermilk. Dissolve coffee in water and stir into batter.

3. Pour into three greased and floured 9-inch round baking pans. Bake at 350F for 16-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. For topping, dissolve coffee in water in a large bowl, cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom layer cake on a serving platter, top with 1 1/3 C. of topping. Sprinkle with 1/2 C. of crushed candy bars. Repeat twice. Store in the refrigerator.