Leftover Chocolate Cake about 10oz
3/4 cup of strong coffee (room temperature)
1 cup of sugar
1/2 cup chocolate-flavored syrup
1 package 8oz cream cheese (softened)
2 cups whipping cream (heavy cream)
2 bars 1.4oz each chocolate-covered toffee candy, chopped
- Break cake in bite size pieces, arrange in bottom of rectangular baking dish, 11x7x1 1/2 inches, or in individual dessert glass dishes. Drizzle coffee over cake.
- Beat sugar, chocolate syrup and mascarpone cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
- Cover and refrigerate at least 1 hour but no longer than 24 hours to set dessert and blend flavors.