The Incredible Chocolate Toffee Torte

Preheat oven to 350 °F (180 °C). Butter two 9-inch (23 cm) round cake pans and line bottoms with parchment paper.

In a large bowl, using an electric mixer on low speed, beat cake mix, 1 cup (250 mL) of the cream, the water and eggs until blended; beat on medium speed for 2 min. Spread evenly into prepared pans.

Bake for about 30 min or until a tester inserted in centre comes out with a few moist crumbs. Let cool in pans on rack for 15 min. Turn out onto rack and peel off paper; let cool completely. Cut each cake layer in half to make 4 layers.

In a chilled bowl, whisk together icing sugar and cocoa; stir in remaining whipping cream. Whip until soft peaks form; beat in vanilla extract just until stiff peaks form.

To assemble, place on a serving platter, one cake layer cut side up, spread with one-quarter of the whipped cream almost to edges; sprinkle with one-quarter of the toffee bits. Repeat with two more cake layers. Place remaining cake layer cut side down on top and press lightly to make sure cake is level. Spread top with remaining whipped cream, just to the edge; sprinkle with remaining toffee bits. Serve immediately or refrigerate for up to 1 day.

Cooking Tip: Make sure cakes are cooled completely before cutting into layers to prevent breakage. The cooled cakes can be wrapped in plastic and stored at room temperature for up to 2 days before cutting and assembling.

For the Adventurous: Use 1 tsp (5 mL) vanilla bean paste in place of the vanilla extract and add 1/2 cup (125 mL) shaved bittersweet chocolate with toffee bits.