Preheat oven to 350F Fahrenheit.
Butter 2- 8 inch cake pans. Line pans with parchment or wax paper. Mix 1 tbsp of flour with 1 tbsp of cocoa powder and lightly dust the pans.
Put all dry ingredients in electric mixer bowl with whip attachment and sift on low speed till blended. Scrape bowl.
In separate bowl add all the wet ingredients and mix well. On low speed add the wet ingredients to the dry. Add the coffee until just blended.
Pour batter into prepared pans and bake for 35 - 40 mins or until a toothpick inserted in the center comes out clean. Cool on wire rack.
Chocolate cream cheese icing
Place cream cheese and butter in mixing bowl with paddle attachment on low speed till blended. Slowly add confectioner's sugar and cocoa powder a little at a time. Increase speed and whip until fluffy.
Place one layer on a cake pedestal. Spread cream cheese mixture on top of cake. Dust with crystallized toffee. Top with the next layer. Spread frosting evenly. Dust with toffee crystals. *A coarse seive may be used for dusting.
