Ingredients
- 1 3/4 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder (high quality)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 Egg (room temperature, lightly beaten)
- 1 cup Buttermilk (room temperature)
- 4 teaspoons Espresso Powder (dissolved in 1 cup hot water)
- 1/2 cup Vegetable Oil
- 1 tablespoon Pure Vanilla Extract
- 1/3 cup Unsweetened Cocoa Powder (high quality)
- 1 tablespoon Espresso Powder
- 1 1/2 cups Heavy Cream (chilled and divided)
- 1 1/3 cups Granulated Sugar
- 16 ounces Mascarpone (chilled)
- 1 cup Heath Toffee Bits (divided)
- 2 Chocolate Covered Toffee Bar (cut into 4 pieces each)
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