Mocha Crunch Cream Torte

Ingredients

• Cake:
• Cooking spray
• 1/2 cup unsweetened cocoa
• 1/2 cup boiling water
• 1 ounce bittersweet chocolate, chopped
• 3/4 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1/4 cup butter, softened
• 1/2 cup egg substitute
• 8 ounces cake flour (about 2 cups)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup nonfat buttermilk
• 1/3 cup fat-free sour cream
• 2 teaspoons vanilla extract
• Frosting:
• 2 cups powdered sugar
• 6 tablespoons (3 ounces) 1/3-less-fat cream cheese, softened
• 1 tablespoon instant coffee granules
• 1 tablespoon butter, softened
• 2/3 cup almond brickle chips, divided (such as Heath)

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
3. 3. Combine cocoa, 1/2 cup boiling water, and chocolate in a small bowl, stirring until smooth. Cool.
4. 4. Place granulated sugar, brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg substitute; beat well.
5. 5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine buttermilk, sour cream, and vanilla. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Add cocoa mixture; beat well.
6. 6. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
7. 7. To prepare frosting, combine powdered sugar, cream cheese, coffee, and 1 tablespoon butter in a large bowl. Beat with a mixer at medium speed until smooth (do not overbeat).
8. 8. Place one cake layer on a plate. Spread half of frosting on top; sprinkle with 1/3 cup brickle chips. Top with remaining cake layer. Spread remaining frosting over top layer; sprinkle with remaining brickle chips.