Recipe: Delicious Chocolate Layer Torte with Coconut Cream Filling and Frosting

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Chocolate Layer Torte with Coconut Cream Filling and Frosting.

Chocolate Layer Torte with Coconut Cream Filling and Frosting You can have Chocolate Layer Torte with Coconut Cream Filling and Frosting using 20 ingredients and 26 steps. Here is how you achieve that.

Ingredients of Chocolate Layer Torte with Coconut Cream Filling and Frosting

  1. It's of For CThe ake.
  2. It's 1 3/4 cup of all purpose flour.
  3. You need 3/4 cup of unsweetened cocoa powder.
  4. It's 1 1/2 teaspoon of baking powder.
  5. It's 1/2 teaspoon of salt.
  6. You need 2 cups of granulated sugar.
  7. You need 2 of large eggs.
  8. You need 1 cup of milk.
  9. It's 1/2 cup of canola oil.
  10. You need 1 teaspoon of vanilla extract.
  11. You need 1 cup of brewed coffee at room temperature.
  12. You need of confectioner's sugar for dusting.
  13. Prepare of For Coconut Cream Filling and Frosting.
  14. Prepare 3 1/2 cups of heavy cream.
  15. You need 1 teaspoon of vanilla.
  16. It's 1/2 teaspoon of coconut extract.
  17. You need 10 ounces of Mounds coconut dark chocolate covered candy bars, broken up.
  18. You need of For Garnish.
  19. Prepare as needed of toasted coconut,.
  20. Prepare of shaved mounds bars as needed.

Chocolate Layer Torte with Coconut Cream Filling and Frosting step by step

  1. Preheat the oven to 350. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray. Line pan with parchment and spray parchment wit bakers spray.
  2. In a bowl whisk flour, cocoa powder, baking powder and salt.
  3. In another bowl whisk the eggs, milk, canola oil and vanilla.
  4. Beat in flour mixture until smoothpm.
  5. Slowly beat in coffee until a smooth thin batter forms.
  6. Pour into prepared oan evenly.
  7. Bake about 10 to 13 minutes until a toothpick comes out just clean. Cool in pan on a rack 10 minutes then run a thin knife around edges of pan and invert cake on confectioner's sugar dusted kitchen towel. Peel off parchment paper. Cool completely before frosting.
  8. .
  9. Make Coconut Cream Filling and Frosting please Note that this should be started at least 8 hours in advance to allow for chilling.
  10. Have mounds candy in a large bowl. Heat cream until just before it boils.. Pour over mounds and let sit 1 minute then stir until smooth.Let reach room temperature then refrigerate until very cold.
  11. .
  12. Finish Coconut Cream Filling and Frosting, after cake has completely cooled.
  13. Beat cold coconut cream, vanilla and coconut extract until light and fluffy.
  14. Assemble Cake.
  15. Cut cake into four even layers.
  16. Lay one layer, bottom up on serving platter.
  17. Spread with some coconut cream.
  18. Add second cake layer, bottom up.
  19. Top with some coconut cream.
  20. Add third layer, bottom up and top with coconut cream.
  21. .
  22. Finally add fourth layer, bottom up.
  23. Frost with remaining coconut cream.
  24. Garnish with shaved mounds bar and toasted co v onut.
  25. .
  26. .