Toffee Mocha Cream Torte Recipe | DFM

Toffee Mocha Cream Torte

Serving Size

14 servings

Great Tastes of Manitoba 2003-2004



  • 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


1. Preheat the oven to 350° F (180°C). Line three, 15 x 10″ cookie pans with parchment paper.
2. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, cocoa, baking soda, and salt. To the creamed mixture, alternate adding the dry ingredients and buttermilk. Mix well after each addition. Mix coffee into batter. Pour 1/3 of the batter into each pan. Bake until a toothpick inserted near the centre of the cake comes out clean – about 25-30 minutes. Let the layers cool in the pans for 10 minutes before turning out onto wire racks. Cool completely; then carefully remove parchment paper.
3. For the filling, whip the cream until it begins to thicken and soft peaks form; add icing sugar and continue whipping until firm peaks form. Fold in finely chopped candy bars and coffee flavoured liquor (if using).
4. Place bottom cake layer on a serving plate; top with 1/3 of filling. Repeat layers, finishing the top of the cake with the remaining filling. Garnish with coarsely chopped candy bar. Refrigerate for at least 4 hours before serving.



  • Three rectangle 9 x 13″ or three round 9″ cake pans can be used instead of the cookie pans.