Toffee Bar Brownie Torte

I mentioned in my previous post that I also made a cake for my husbands birthday.  April is one of these months were several close family members all have birthdays within a week of each other (my sister, step-father and husband).  So I see it as a opportunity to make one really indulgent celebration cake (last year I made the triple-chocolate mousse cake).  Believe me when I say this was indulgent – one small slice of this baby is enjoy to fulfill your sweet tooth. 

This cake consisted of three layers of a dense brownie cake.  Filled with two layers of a mascarpone cream and topped with fresh whipped cream and covered with toffee bits.  The original recipe also called for brewed espresso in the filling and frosting – but I opted to leave it out because my niece and nephew where there as well – and I think all of the sugar was enough for them for the night!

Just another note of warning – this cake does not travel so well.  It happened to slip around a bit during the drive to my mom’s house.  Luckily – the toffee bit coating is very forgiving and you can just smush it back together. 

My niece loves birthdays so much.  Happy Birthday is definitely one of her favorite songs to sing.  She is also super excited about eating the cake too!  Luckily there were lots – and her Dad was able to bring the leftovers to the hospital where he works – so there was none wasted.

Enjoy and I hope someone has a birthday or special event soon so you can enjoy this cake as much as we did!

Ingredients

For the brownies:

• 2 cups (4 sticks) unsalted butter
• 16 oz. bittersweet chocolate, coarsely chopped
• 3 cups sugar
• 8 large eggs
• 2 Tbsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp. salt

For the frosting:

• 3 cups chilled heavy whipping cream
• 1/3 cup confectioners’ sugar
• 1 tsp. vanilla extract

For the filling:

• 16 oz. mascarpone cheese
• 1/2 cup confectioners’ sugar
• 2 tsp. vanilla extract
• Pinch of salt
• 1 cup reserved frosting (above)

For garnish:

• 2 cups chopped toffee bits or finely chopped toffee bars

Directions

1. To make the brownie layers: Preheat the oven to 350˚ F.  Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper.

2. Combine the butter and chocolate in a very large heatproof bowl set over a few inches of simmering water.  Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula.  Remove the bowl from the heat and set aside. 

3. Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute.  Stir in the flour and salt, and mix just until the dry ingredients are incorporated.

4. Divide the batter evenly between the prepared baking pans.  Bake 20-25 minutes, until the brownies are just firm to the touch.  Transfer to a wire rack and let cool in the pans 30 minutes.  Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.

5. To make the frosting: Add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until medium-soft peaks form.  Blend in the sugar and vanilla whipping just until combine.  Continue to whip until stiff peaks form.  Reserve and refrigerate 1 cup of the frosting for use in the filling.  Set aside the rest of the frosting.

6. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, sugar, vanilla and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes.  Gently fold in the reserved 1 cup of frosting with a spatula.

7. To assemble the torte: Lay 1 of the brownie rounds to a large serving platter.  Spread half of the filling mixture evenly over the top.  Layer with another brownie round, and the remainder of the filling.  Top with the final brownie layer.  Cover the top and sides of the cake with the frosting.  Garnish with the toffee bits to cover the top and sides of the cake.  Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired.  Refrigerate until ready to serve.

Source: adapted from Annie’s Eats, originally from The Pastry Queen by Rebecca Rather

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