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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.Megan Byers, Wichita, Kansas Ingredients:
2 cups butter, cubed |
16 ounces bittersweet chocolate, chopped |
3 cups sugar |
8 eggs, lightly beaten |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling and frosting: |
1/4 cup instant espresso powder |
4 teaspoons boiling water |
3 cups heavy whipping cream |
1 cup confectioners' sugar, divided |
3 teaspoons vanilla extract, divided |
2 cartons (8 ounces each) mascarpone cheese |
1/8 teaspoon salt |
1 package (8 ounces) toffee bits |
Directions:
1. Grease three 9-in. round baking pans and line with parchment paper; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.
2. In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.
3. Bake at 350° for 24-28 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.
4. In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.
5. In another large bowl, combine the cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed for 2 minutes or until fluffy. Fold in reserved whipped cream mixture.
6. Place one brownie layer on a serving plate; spread with half of the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator. Yield: 16 servings.
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