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Coffee Toffee Mocha Crunch Cake😋

posted in Food & Drink > Recipes
02/06/2015
  • Prep Time : 60 min

    Ingredients

    1 (16 ounces) package Sara Lee® Frozen Pound Cake, thawed
    1 1/2 cups whipping cream, divided
    1/2 cup semisweet chocolate chips
    5 teaspoons instant espresso powder, divided
    1/4 cup superfine granulated sugar
    1 teaspoon vanilla extract
    4 tablespoons English toffee bits, divided

  • Directions
    Cut pound cake lengthwise into 3 layers. Set aside.
    Place chocolate chips in a medium bowl. Bring 1/2 cup of the whipping cream just to a boil in a small saucepan. Remove from heat and pour over chocolate chips; let stand 3 minutes. Add 2 teaspoons of the espresso powder; whisk until chocolate is melted and mixture is smooth. Cool 15 minutes.

    Place remaining 1 cup whipping cream, sugar, remaining 3 teaspoons espresso powder and vanilla into a chilled mixing bowl; beat until stiff peaks form. Cover bowl and refrigerate until needed.

  • To assemble cake, place bottom layer of cake onto a serving plate. Spread with 1/3 of the cream filling and sprinkle with 1 tablespoon of the toffee bits. Repeat 2 times.

    Drizzle ganache mixture over cake. Sprinkle with remaining 1 tablespoon toffee bits, if desired.Freeze for 30 minutes or until chocolate sets. Cut into slices to serve. Store wrapped in the freezer.

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