Chocolate Layer Torte with Coconut Cream Filling and Frosting
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.
Open in Cookpad AppCooking 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
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Written by
“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.
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