How to Make Yummy Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

Posted by MAU 7

Senin, 10 Agustus 2020

Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting. Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting This cake is a moist vanilla cake filled with a light rich whipped chocolate ganache topped with a creamy whipped coconu. more To approach this filling, you'll act as if you're making a standard ganache: Simply melt the chocolate and heavy cream together in the microwave, then whisk in the vanilla. See recipes for Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting too. Frost sides and top of cake with chocolate frosting.

There are lots of choices here on Baking a Moment, including this Swiss meringue buttercream, this royal icing, and this whipped cream frosting. But this whipped chocolate ganache might be my favorite one yet! The texture is so silky and light, and it's got the most incredibly deep, dark, and intense chocolate flavor. You can have Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting using 21 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

1. You need of FOR VANILLA CAKE.
2. Prepare 3 cups of cake flour.
3. Prepare 1 tablespoon of baking powder.
4. It's 1/4 teaspoon of baking soda.
5. You need 1/2 teaspoon of salt.
6. It's 1 2/3 cup of unsalted butter, at room temperature.
7. It's 1 1/2 cups of granulated sugar.
8. It's 4 of large eggs.
9. You need 2 teaspoons of vanilla extract.
10. You need 2/3 cup of milk, I used whole milk.
11. Prepare 1 recipe of my Whipped Chocolate Ganache Frosting and Filling recipe. You can find it either in my profile or in search by typing in the title.
12. You need of FOR COCONUT CREAM FROSTING.
13. It's 1 box (3 ounce) of jello coconut cream instant pudding mix.
14. It's 3/4 cup of milk, I used 2%.
15. Prepare 1 1/4 cup of heavy whipping cream, cold.
16. It's 1 teaspoon of vanilla extract.
17. Prepare 1/2 teaspoon of coconut extract.
18. It's of TO GARNISH.
19. You need 1/2 cup of sweetened shredded coconut.
20. It's of sliced mounds bar, dark coconut candy bar.
21. It's of colored sprinkles as needed.

Last night I made another chocolate cake with your original whipped cream-cream cheese frosting except I added toasted unsweetened coconut. OMG! the frosting was so good that it made up for my terrible piping skills. Best Layer Cake Filling Ideas and Recipes. Chocolate layer cake with cream cheese filling Bring cream to a boil over medium-high heat; pour directly over chopped chocolate.

Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting step by step

1. Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray.
2. In a bowl whisk together, flour, baking soda and salt.
3. In another large bowl beat butter and sugar until creamy, add flour alternating with milk and mix until moist, beat in eggs and vanilla lust v intil blended.
4. Divide batter into prepared pans and bake about 14 to 16 minutes until a toothpick comes out just clean.
5. Cool 10 minutues in pans on rack before removing to cool completely.
6. HAVE CHOCOLATE GANACH FILLING COLD AND WHIP IT UNTIL FLUFFY RIGHT BEFORE ASSEMBLING CAKE.
7. MAKE WHIPPED COCONUT CREAM FROSTING.
8. Beat cream until it holds soft peaks, add sugar, vanilla and coconut extracts, put it in the refrigerator while preparing pudding.
9. Working quickly whisk pudding and milk until combined.
10. Fold this mixture into the whipped cream until completely blended.
11. ASSEMBLE CAKE.
12. Place one layer bottom up on serving plate.
13. Frost with some whipped chocolate ganach.
14. Top with second layer of cake, bottom up.
15. Frost with more whipped chocolate filling.
16. Add enother layer of cake bottom up.
17. Frost entire cake with Coconut Cream Frosting.
18. Garnish with the sweetend shredded coconut, sliced mound bars and sprinkles. Refigerate at least 6 hours before slcing to set frosting. Serve at room temperature.
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Make ahead: The elements of this cake can easily be made ahead of time, perfect if you are planning to serve it as a dessert for a big feast. The vanilla sponge cake is wonderfully light, fluffy and moist and the strawberry filling is. The white chocolate ganache gives the whipped cream enough body so that it's thick and sturdy enough to use as a frosting on a standard layer cake. As a cake frosting, it will stay put on a cake for days if refrigerated. I used this white chocolate ganache whipped cream to frost my gluten free eggnog cake, which makes a fabulous holiday dessert!

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