Ingredients
1 cup butter, softened2 cups sugar2 eggs1-1/2 teaspoons vanilla extract2-2/3 cups all-purpose flour3/4 cup baking cocoa2 teaspoons baking soda1/4 teaspoon salt1 cup buttermilk2 teaspoons instant coffee granules1 cup boiling waterTOPPING:1/2 teaspoon instant coffee granules1 teaspoon hot water2 cups heavy whipping cream3 tablespoons light brown sugar6 Heath candy bars (1.4 ounces each), crushed, divided
Preparation
Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter.
Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.
