Simple Way to Prepare Quick Chocolate Layer Torte with Coconut Cream Filling and Frosting

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The ingredients needed to make Chocolate Layer Torte with Coconut Cream Filling and Frosting:

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

Gradually beat in confectioners' sugar, cocoa and vanilla. Top with another cake layer; repeat layers twice, beginning with frosting and ending with a cake layer. Spread remaining Chocolate Frosting on top and sides of cake. For filling, in a small saucepan, combine the flour, sugar and salt.

Instructions 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
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
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
22. Finally add fourth layer, bottom up
23. Frost with remaining coconut cream
24. Garnish with shaved mounds bar and toasted co v onut

Spread remaining Chocolate Frosting on top and sides of cake. For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth.

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