Chocolate Layer Torte with Coconut Cream Filling and Frosting

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Chocolate Layer Torte with Coconut Cream Filling and Frosting. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chocolate Layer Torte with Coconut Cream Filling and Frosting is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate Layer Torte with Coconut Cream Filling and Frosting estimated approx 60 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Chocolate Layer Torte with Coconut Cream Filling and Frosting using 20 ingredients and 26 steps. Here is how you cook that.

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.

Ingredients and spices that need to be Get to make Chocolate Layer Torte with Coconut Cream Filling and Frosting:

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

Instructions to make to make Chocolate Layer Torte with Coconut Cream Filling and Frosting

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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