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Coffee Heath Bar Crunch Cake sliced open showing the filling on a red cake stand

Coffee Heath Bar Crunch Cake

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 2 hours
  • Yield: 8-12 Slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A moist coffee cake is filled with a coffee whipped cream and chopped heath bits then frosted with a coffee buttercream and more heat bits. A true coffee lovers dream cake. You will love this Coffee Heath Bar Crunch Cake recipe. Just like the Ben & Jerry’s Heath Bar Coffee Crunch Ice Cream! 


Scale

Ingredients

Cake

  • 250 Grams (2 Cups) All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 tsp salt
  • 3 Large Eggs, at room temp. 
  • 200 Grams (1 Cup) Granulated Sugar
  • 6oz (12 tbsp) Unsalted Butter, at room temp.
  • 1.5 Tablespoons Instant coffee ( adjust amount to your preference)
  • 1oz Hot water ( more or less depending on how strong you want the coffee flavor)

Whipped Cream Frosting

  • 16oz (2 Cups) Heavy Whipping Cream
  • 32 Grams (1/4 Cup) Powdered/ Icing Sugar

Coffee Frosting

  • 8oz (1 Cup) Unsalted Butter, softened
  • 4oz (1/2 Cup) Heavy Whipping Cream
  • 375500 Grams (34 Cups) Powdered/ Icing Sugar
  • 20 mini Heath Bars, chopped

Instructions

  1. Preheat oven to 350F/180C and grease two 8 or 9-inch cake pans.
  2. In the bowl of an electric mixer combine flour, baking powder, and salt. Add sugar, eggs and butter mix until fully combined
  3. In a cup pour hot water over instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
  4. Pour into prepared pan and bake for 25-30 minutes. I always start to check my cakes at about 23 minutes and check with a toothpick.
  5. Once cooked let cool completely on a wire rack.

Frosting

  1. In a mixing bowl beat the heavy whipping cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
  2. On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place the second cake on top. Place in the fridge while making the frosting.
  3. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes, until light and fluffy.
  4. Spread the frosting on top of the cake and sprinkle remaining chopped Heath bars. Store in the fridge.

Keywords: coffee layer cake, coffee heath bar recipes, coffee dessert recipe

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