-
1
Preheat oven to 350u00b0F. Lightly grease and line two 8-inch round cake pans with parchment.
-
2
In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
-
3
Dissolve coffee in water. Cool slightly and beat into mixture. Sift flour over mixture and gently fold to combine.
-
4
Divide mixture between pans. Bake 20-25 minutes. or until cooked when tested with a skewer (or press lightly on top of cakes with your fingertips-if tops spring back and the dent disappears. the cakes are cooked).
-
5
Invert cakes onto a wire rack to cool completely (spread with a kitchen towel or parchment to prevent cake marking or sticking).
-
6
Meanwhile to make toffee, in a medium saucepan, combine sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and boil 8-10 minutes, without stirring, until edges just begin to turn golden. Remove from heat and swirl gently. Pour onto a parchment-lined baking sheet, tilting to spread into a thin layer. Allow to cool and set hard. then break into pieces.
-
7
To make coffee cream, dissolve coffee in water and allow to cool. in a small bowl, whisk cream until soft peaks form. Whisk in mascarpone and coffee mixture until smooth.
-
8
Spread half the coffee cream over bottom layer. Top with second cake and cover top and sides with remaining coffee cream. Decorate with toffee pieces.
