Chocolate Layer Torte with Coconut Cream Filling and Frosting. In a saucepan over medium heat, combine milk, sugars. He particularly enjoyed the coconut creme filling combined with the dark chocolate flavor. My husband labeled it "the absolute worst cake I have ever.

I use the filling (always a double batch) with any. This Chocolate Layer Cake with Creme turns out so fluffy and nice. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. You can have 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. You need 3/4 cup of unsweetened cocoa powder.
4. You need 1 1/2 teaspoon of baking powder.
5. You need 1/2 teaspoon of salt.
6. It's 2 cups of granulated sugar.
7. You need 2 of large eggs.
8. It's 1 cup of milk.
9. You need 1/2 cup of canola oil.
10. Prepare 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. You need 3 1/2 cups of heavy cream.
15. Prepare 1 teaspoon of vanilla.
16. You need 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. It's as needed of toasted coconut,.
20. You need of shaved mounds bars as needed.

Don't be afraid of the time; the cake has to cook and. Tangy lemon filling between layers of tender white cake. This chocolate fudge cake recipe is super easy and quick to make so it is perfect for when you need to bake a last minute simple yet decadent cake for a special occasion. Slice each cake in half horizontally.

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. .

I recently went on a trip to Memphis, TN with some of my. I only made this cake once a year. Press sliced almonds onto sides of torte. In those pre-parchment paper days she used cookie. Dare I say it-it's on the same level as my Mom's ridiculously amazing German Chocolate Cake.