practical, how cooking recipe Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting with 21 ingredients and 20 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting easy, delicious, practical. vegetable oil, warm milk, baking powder, water, vanilla extract, milk chocolate, and whipping cream. Chocolate Truffle Layer Cake with Whipped Ganache A rich and chocolatey cake, made with two types of unsweetened cocoa powder and layered with whipped chocolate ganache frosting. The whipped chocolate ganache frosting is every chocolate fiend's dream, but take care to watch it carefully: if you beat it too far, it will become chunky This is a decadent chocolate cake, reminiscent of Devil's Food in flavor and moisture. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake. Dairy-Free Alternative for Heavy Cream: Use full-fat canned coconut milk.
I would like to whip the ganache onto a fluffy frosting.
Whipped chocolate ganache frosting is made simply by whipping cooled ganache.
Ganache is a simple mixture of melted chocolate and cream.
Hi mother, at this time you get make recipe Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting with 21 ingredients and 20 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 21 ingredients and 20 stages of easy cooking Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting.
Ingredients all Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting
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Prepare : FOR VANILLA CAKE.
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Prepare 3 cups : cake flour.
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Needed 1 tablespoon : baking powder.
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Prepare 1/4 teaspoon : baking soda.
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Needed 1/2 teaspoon : salt.
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Needed 1 2/3 cup : unsalted butter, at room temperature.
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Needed 1 1/2 cups : granulated sugar.
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Prepare 4 : large eggs.
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Needed 2 teaspoons : vanilla extract.
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Needed 2/3 cup : milk, I used whole milk.
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Needed 1 recipe : my Whipped Chocolate Ganache Frosting and Filling recipe. You can find it either in my profile or in search by typing in the title.
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Prepare : FOR COCONUT CREAM FROSTING.
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Needed 1 box (3 ounce) : jello coconut cream instant pudding mix.
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Needed 3/4 cup : milk, I used 2%.
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Needed 1 1/4 cup : heavy whipping cream, cold.
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Needed 1 teaspoon : vanilla extract.
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Prepare 1/2 teaspoon : coconut extract.
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Needed : TO GARNISH.
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Needed 1/2 cup : sweetened shredded coconut.
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Needed : sliced mounds bar, dark coconut candy bar.
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Prepare : colored sprinkles as needed.
I am making a cake this weekend and was looking for a good filling to avoid having to much of a sweet buttercream.
Pour ganache over cold cake, spreading as needed to cover top and sides.
Bring the heavy cream to a full boil.
Pour the cream over the chocolate and whisk it until smooth then set it aside.
If all ingredients Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Step by Step Cooking Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting
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Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray.
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In a bowl whisk together, flour, baking soda and salt.
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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.
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Divide batter into prepared pans and bake about 14 to 16 minutes until a toothpick comes out just clean.
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Cool 10 minutues in pans on rack before removing to cool completely.
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HAVE CHOCOLATE GANACH FILLING COLD AND WHIP IT UNTIL FLUFFY RIGHT BEFORE ASSEMBLING CAKE.
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MAKE WHIPPED COCONUT CREAM FROSTING.
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Beat cream until it holds soft peaks, add sugar, vanilla and coconut extracts, put it in the refrigerator while preparing pudding.
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Working quickly whisk pudding and milk until combined.
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Fold this mixture into the whipped cream until completely blended.
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ASSEMBLE CAKE.
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Place one layer bottom up on serving plate.
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Frost with some whipped chocolate ganach.
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Top with second layer of cake, bottom up.
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Frost with more whipped chocolate filling.
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Add enother layer of cake bottom up.
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Frost entire cake with Coconut Cream Frosting.
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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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Pour ganache over the top of the Related Pages.
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