Chocolate Layer Torte with Coconut Cream Filling and Frosting.
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Ingredients of Chocolate Layer Torte with Coconut Cream Filling and Frosting
- You need of For CThe ake.
- It’s 1 3/4 cup of all purpose flour.
- It’s 3/4 cup of unsweetened cocoa powder.
- It’s 1 1/2 teaspoon of baking powder.
- Prepare 1/2 teaspoon of salt.
- It’s 2 cups of granulated sugar.
- You need 2 of large eggs.
- You need 1 cup of milk.
- Prepare 1/2 cup of canola oil.
- You need 1 teaspoon of vanilla extract.
- Prepare 1 cup of brewed coffee at room temperature.
- It’s of confectioner's sugar for dusting.
- Prepare of For Coconut Cream Filling and Frosting.
- It’s 3 1/2 cups of heavy cream.
- Prepare 1 teaspoon of vanilla.
- It’s 1/2 teaspoon of coconut extract.
- It’s 10 ounces of Mounds coconut dark chocolate covered candy bars, broken up.
- Prepare of For Garnish.
- Prepare as needed of toasted coconut,.
- Prepare of shaved mounds bars as needed.
Chocolate Layer Torte with Coconut Cream Filling and Frosting instructions
- 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.
- In a bowl whisk flour, cocoa powder, baking powder and salt.
- In another bowl whisk the eggs, milk, canola oil and vanilla.
- Beat in flour mixture until smoothpm.
- Slowly beat in coffee until a smooth thin batter forms.
- Pour into prepared oan evenly.
- 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.
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- Make Coconut Cream Filling and Frosting please Note that this should be started at least 8 hours in advance to allow for chilling.
- 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.
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- Finish Coconut Cream Filling and Frosting, after cake has completely cooled.
- Beat cold coconut cream, vanilla and coconut extract until light and fluffy.
- Assemble Cake.
- Cut cake into four even layers.
- Lay one layer, bottom up on serving platter.
- Spread with some coconut cream.
- Add second cake layer, bottom up.
- Top with some coconut cream.
- Add third layer, bottom up and top with coconut cream.
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- Finally add fourth layer, bottom up.
- Frost with remaining coconut cream.
- Garnish with shaved mounds bar and toasted co v onut.
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