Chocolate Layer Torte with Coconut Cream Filling and Frosting

Name: Chocolate Layer Torte with Coconut Cream Filling and Frosting
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: For CThe ake; 1 3/4 cup all purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups granulated sugar; 2 large eggs; 1 cup milk; 1/2 cup canola oil; 1 teaspoon vanilla extract; 1 cup brewed coffee at room temperature; confectioner's sugar for dusting; For Coconut Cream Filling and Frosting; 3 1/2 cups heavy cream; 1 teaspoon vanilla; 1/2 teaspoon coconut extract; 10 ounces Mounds coconut dark chocolate covered candy bars, broken up; For Garnish; as needed toasted coconut,; shaved mounds bars as needed

fenway @Fenway

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. The candy bar gives the filling and frosting a not to sweet touch of coconut and chocolate flavor that goes well with the rich cake layers.

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Ingredients

60 mins

12 servings

For CThe ake
1 3/4 cupall purpose flour
3/4 cupunsweetened cocoa powder
1 1/2 teaspoonbaking powder
1/2 teaspoonsalt
2 cupsgranulated sugar
2large eggs
1 cupmilk
1/2 cupcanola oil
1 teaspoonvanilla extract
1 cupbrewed coffee at room temperature
confectioner's sugar for dusting
For Coconut Cream Filling and Frosting
3 1/2 cupsheavy cream
1 teaspoonvanilla
1/2 teaspooncoconut extract
10 ouncesMounds coconut dark chocolate covered candy bars, broken up
For Garnish
as neededtoasted coconut,
shaved mounds bars as needed

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Steps

60 mins

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

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fenway @Fenway

on August 31, 2016 20:32

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.