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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

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We hope you got insight from reading it, now let’s go back to vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting recipe. You can cook vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting using 21 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:
  1. Get FOR VANILLA CAKE
  2. Get 3 cups cake flour
  3. Use 1 tablespoon baking powder
  4. Take 1/4 teaspoon baking soda
  5. Use 1/2 teaspoon salt
  6. You need 1 2/3 cup unsalted butter, at room temperature
  7. Provide 1 1/2 cups granulated sugar
  8. Get 4 large eggs
  9. Get 2 teaspoons vanilla extract
  10. You need 2/3 cup milk, I used whole milk
  11. Provide 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
  12. Provide FOR COCONUT CREAM FROSTING
  13. Get 1 box (3 ounce) jello coconut cream instant pudding mix
  14. Take 3/4 cup milk, I used 2%
  15. Provide 1 1/4 cup heavy whipping cream, cold
  16. Provide 1 teaspoon vanilla extract
  17. Use 1/2 teaspoon coconut extract
  18. Use TO GARNISH
  19. Provide 1/2 cup sweetened shredded coconut
  20. Use sliced mounds bar, dark coconut candy bar
  21. You need colored sprinkles as needed
Steps to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:
  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

Would this be a good layer cake. This was a dark chocolate cake with semi-sweet morsels mixed into the cake batter to give the gooey chocolatey taste. I made my own raspberry I then mixed the cooled cup of raspberry with heavy whipping cream that I had whipped and set aside to make a raspberry whipped filling to layer over. teaspoon vanilla extract. Pour ganache over cold cake, spreading as needed to cover top and sides. Puree rasberries and salt in a blender or food processor.

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