Toffee Mocha Cream Torte - cooking recipe

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
2 2/3 cups flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk (or 1 1/2 Tbs. vinegar in a cup of milk)
2 teaspoons instant coffee granules
1 cup boiling water
Topping
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups whipping cream (1 pint)
3 tablespoons light brown sugar
6 (1 1/2 ounce) Heath candy bars, crushed,divided

Preparation

In a mixing bowl, cream butter and sugar.
Beat in eggs and vanilla.
Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
Dissolve coffee in water;add to batter.
Beat for two minutes.
Pour into 3 greased and floured 9\" round pans.
Bake at 350 for 16-20 minutes, until toothpick comes out clean.
Cool for ten minutes Remove from pans to wire rack to cool completely.
FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
Add cream and brown sugar.
Beat until stiff peaks form.
Place cake on a serving plate;top with 1/3 of topping.
Sprinkle with 1/3 of crushed candy.
Repeat twice.
Let sit in refrigerator at least twelve hours.