Steps to Prepare Eric Ripert Chocolate Layer Torte with Coconut Cream Filling and Frosting

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, chocolate layer torte with coconut cream filling and frosting. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chocolate Layer Torte with Coconut Cream Filling and Frosting is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chocolate Layer Torte with Coconut Cream Filling and Frosting is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must 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 can achieve it.

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

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

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

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