Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 2 eggs

  4. 1-1/2 teaspoons vanilla extract

  5. 2-2/3 cups all-purpose flour

  6. 3/4 cup baking cocoa

  7. 2 teaspoons baking soda

  8. 1/4 teaspoon salt

  9. 1 cup buttermilk

  10. 2 teaspoons instant coffee granules

  11. 1 cup boiling water FILLING:

  12. 1/2 teaspoon instant coffee granules

  13. 1 teaspoon hot water

  14. 2 cups heavy whipping cream

  15. 1 tablespoon brown sugar

  16. 1 package (8 ounces) milk chocolate English toffee bits

Instructions Jump to Ingredients ↑

  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. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl, dissolve coffee granules in boiling water; stir into batter. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a large bowl, dissolve coffee granules in hot water. Add cream and brown sugar; beat until stiff peaks form. Place bottom cake layer on a serving plate. Spread with 1-1/3 cups filling; sprinkle with 1/2 cup toffee bits. Repeat layers twice. Store in the refrigerator. Yield: 12 servings.


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