Toffee Mocha Cream Torte Recipe | DFM | DFM

Ingredients

• 1 cup (250 mL) butter, softened
• 2 cups (500 mL) sugar
• 2 eggs
• 1 1/2 tsp (7 mL) vanilla extract
• 1 2/3 cups (400 mL) flour
• 3/4 cup (175 mL) cocoa powder, sifted
• 2 tsp (10 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) buttermilk
• 1 cup (250 mL) coffee, cooled
• 2 Tbsp (30 mL) coffee flavoured liqueur (optional)
• 2 cups (500 mL) whipping cream
• 1/4 cup (50 mL) icing sugar
• 5 (1.4 oz./39 g) SKOR® candy bars, finely chopped
• 2 (1.4 oz/39 g) SKOR® candy bars, coarsley chopped
• Three rectangle 9 x 13″ or three round 9″ cake pans can be used instead of the cookie pans.