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

Chocolate Layer Torte with Coconut Cream Filling and Frosting. This torte is four layers of moist chocolate cake. Its filled and frosted with a light creamy coconut whipped cream made with dark chocolate covered mounds candy bars. Whisk gelatin mixture into coconut milk mixture.

The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. You can create Chocolate Layer Torte with Coconut Cream Filling and Frosting using 20 ingredients and 26 steps. Here is how you cook that.

Ingredients of Chocolate Layer Torte with Coconut Cream Filling and Frosting

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

Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth. Split each cake into two horizontal layers. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth.

Chocolate Layer Torte with Coconut Cream Filling and Frosting instructions

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. .

Then repeat with the third cake layer and filling on top. This torte is four layers of moist chocolate cake. Its filled and frosted with a light creamy coconut whipped cream made with dark chocolate covered mounds candy bars. For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth.