Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.

 

  • Total Time
    Prep: 45 min. Bake: 25 min. + cooling
  • Makes

    16 servings

    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 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

    • 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.
    • 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.
    • Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    • 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.
    • 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.
    • 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.
    To Make Ahead: Brownie layers can be made a day in advance. Store each layer in a resealable plastic bag at room temperature.

    Nutrition Facts

    1 slice: 1101 calories, 85g fat (48g saturated fat), 303mg cholesterol, 417mg sodium, 84g carbohydrate (64g sugars, 3g fiber), 12g protein.