Grease two 9" round cake pans with butter or spray with cooking spray.

Line pans with parchment paper cut to fit the bottom of each pan.

Spray or grease rounds.

Preheat oven to 375 degrees

In a large bowl combine flour, sugar, cocoa powder, baking soda, and salt. Set aside.

In an electric mixer on low add eggs, and cooled melted butter, vanilla and buttermilk.

While mixer is running add flour mix 1 cup at a time, until complete added.

Add coffee slowly and mix until just combined.

Fill each cake pan evenly.

Bake for 35-39 minutes or until cake tester comes out clean.

Place on wire rack to cool at least one hour.

In an electric mixer on low blend cream cheese and butter until completely smooth.

Add vanilla and Biscoff and continue until blended completely.

Slowly add confectioners sugar until smooth.

Refrigerate for 15 minutes to firm up just a bit before spreading on cake.

When cakes are completely cooled remove one cake from pan and place on cake stand.

Place around 1/2 cup of frosting on top of cake and spread with an off set spatula.

Sprinkle 1/2 of Biscoff cookie crumbs over top of frosting.

Sprinkle 1/4 cup of Heath English Toffee bits over top of frosting.

Place second cake on top.

Place frosting on top of cake and spread around top smoothing until it starts to run over edges.

Using off set spatula, spread frosting to cover edges of cake until smooth.

Sprinkle remaining cookie crumble and heath on top of cake.

Sprinkle Bittersweet chocolate shavings around edge of cake.