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Double Chocolate English Toffee Torte

Recipe: Double Chocolate English Toffee Torte


    This torte is VERY EASY and BEAUTIFUL. It looks like you stopped by the best bakery in town and picked it up on your way home.

    I made up this dessert when I was doing our company holiday gathering. I had made up my mind WHAT I was going to cook for that party when I was in Chicago, but I was going to be doing my cooking in Madison. When I got to Madison, Wisconsin to start my cooking, I realized I had forgotten the cookbook with the recipe I had intended to make! So this is another installment in the saga of "There's Always Plan B." I had to make something up.

    Even I was impressed when this sky-high torte was completed. It's a good 10 inches high on your cake plate and, if you put it on a pedestal plate, it's really tall. A grand finale with a rich flavor sure to please any chocoholic.



    1 Chocolate cake mix (or make your favorite 3 layer chocolate cake) plus the ingredients specified on the box; i.e. eggs, water and oil

    Chocolate Filling

    10 ounces of semisweet chocolate, diced

    2 cups of heavy whipping cream

    2 Tbl of Kahlua or brewed coffee

    3 Heath bars (or other chocolate-covered toffee brand), diced


    2 cups of whipping cream

    3 Tbl of powdered sugar

    2 tsp of vanilla chocolate shavings or chocolate jimmies


    Bake the chocolate cake mix according to the box instructions EXCEPT you are going to divide the batter into three round pans instead of two. Bake the cake for 15 to 17 minutes or until the cake springs back and a toothpick test shows no wet crumbs.

    One more hint: use baking spray to line your pans if at all possible. This way you don't have a flour residue on the sides of your cake and, since this is not frosted on the sides, it will be prettier if it has no residue. (I was out of baking spray when I made this, so in the picture if you look closely you can see some of the residue. I would have been happier had that not been there.)

    Let the cake cool.

    While the cake bakes you can make the filling.

    Heat the chopped chocolate and the whipping cream in a sauce pan on Medium High. Stir it constantly until you see bubbles start to form around the edges. You don't want to boil this mixture. You are just trying to melt the chocolate. When you see the bubbles, turn off the heat and just stir until all bits of chocolate break down and you have no lumps. If necessary turn the heat back on to get it warm again and get the lumps melted.

    Add the Kahlua or coffee and stir. Put this mixture in your refrigerator to cool. It will take about an hour, maybe a bit more.

    Take it out of the refrigerator and beat the mixture in a bowl on High with your electric mixer. You want to get it good and stiff, but turn off your mixer before the mixture turns to butter. You'll know you are getting close to going overboard if the mixture starts to break down. Your goal is fluffy and stiff but not grainy looking.

    Then stir in your diced chocolate-covered toffee pieces.

    Place the first layer of the cake flat side down on your serving plate. Spread with half of the chocolate filling. Ease the filling toward the sides with a spatula. It should hold its own without running down the sides. Add the next layer. If that cake layer has not risen too much, you can still have it flat side down. If it's too rounded, turn it over. Spread on the other half of the chocolate mixture, and place the final layer flat side down on top. Press ever so lightly just to get the top to stick to the chocolate mixture. Don't press so hard that you split your cake. If you do make a mistake, don't worry. You'll cover it with the topping.

    Place the cake in the refrigerator for about an hour to firm up the chocolate mixture. This ensures that the cake will cut smoothly and that it will stand up without sliding apart. The cake can be in the refrigerator longer if you cover it with plastic wrap. It will taste best if you serve it the same day but, if it needs to wait until the next day, just remember to take it out of the refrigerator about 2 hours before you want to serve it so it can loosen up, or the filling will be quite firm. (Even firm it tastes great, though.)

    Within 2 hours of wanting to serve the cake, you'll make the topping. This is a chantilly cream, so you don't want to leave this out in the warm air too long or it might start to slide off of your cake. Make the topping and put the cake on display before serving or put it back in the refrigerator. It can handle a few hours in there. Just don't cover it or you'll spoil the look.

    To make the topping:

    Put your whipping cream and the powdered sugar in a bowl. Begin whipping on Medium speed and, when the powdered sugar is incorporated, add the vanilla and turn it up to High. You want a nice stiff whipped cream. Because it's been sweetened, this is often referred to as chantilly cream. When the whipped cream is good and firm (beaters will make stiff peaks), turn off mixer and begin piling it in the center of your cake and nudge it toward the edges with a spatula. You want this mound to be quite high. I didn't use all of the chantilly cream on top. I had about a cup leftover. You can serve the dollops on the side if you want or save this extra cream for your waffles in the morning. Just cover it and keep it cold.

    Sprinkle on your chocolate shavings or jimmies. You can also think of other ways to decorate it if you choose.

    When you waltz into the room with this Grand Finale in hand, your guests and family will ooh and ahh. Cut with a sharp, long chef's blade for the smoothest cut.

    Cover leftovers if you have any and keep them refrigerated.

Serving Suggestions:


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