Mocha Toffee Crunch Cake
INGREDIENTS
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1 3/4 cups all-purpose flour
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2 cups granulated sugar
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3/4 cup unsweetened cocoa powder, high quality
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 eggs, room temperature, lightly beaten
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1 cup buttermilk, room temperature
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4 teaspoons espresso powder, dissolved in 1 cup hot water
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1/2 cup vegetable oil
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1 tablespoon pure vanilla extract
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For the Frosting:
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1/3 cup unsweetened cocoa powder, high quality
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1 tablespoon espresso powder
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1 1/2 cups heavy cream, chilled and divided
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1 1/3 cups granulated sugar
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16 ounces mascarpone, chilled
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1 cup heath toffee bits, divided
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2 chocolate covered toffee bars, cut into 4 pieces each
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