Chocolate Italian Cream Cake
Indulge in the rich, decadent layers of a Chocolate Italian Cream Cake, a show-stopping dessert that's perfect for special occasions. This irresistible cake combines the moist, tender crumb of a cocoa-infused batter with the tropical sweetness of shredded coconut and the nutty crunch of finely chopped pecans. Folded with fluffy whipped egg whites for an airy texture, each layer is lovingly stacked and smothered in a luscious cream cheese frosting, whipped to perfection with heavy cream for a velvety finish. Topped with toasted coconut flakes and buttery pecan halves, this cake is as stunning as it is delicious. Perfect for parties, holidays, or any celebration, this Chocolate Italian Cream Cake is guaranteed to impress both eyes and taste buds alike.
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Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 5 Egg yolks
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- 4 ounces Baking chocolate, melted and cooled
- 1 cup Shredded sweetened coconut
- 1 cup Pecans, finely chopped
- 5 Egg whites
- 16 ounces Cream cheese, softened
- 5 cups Powdered sugar
- 0.25 cup Heavy whipping cream
- 0.5 cup Coconut flakes (for garnish)
- 0.25 cup Pecan halves (for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3
Using a stand mixer or hand mixer, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Step 4
Add the egg yolks one at a time, beating well after each addition.
Step 5
Slowly mix in the buttermilk, vanilla extract, and melted chocolate until fully combined.
Step 6
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Step 7
Fold in the shredded coconut and chopped pecans using a spatula.
Step 8
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them.
Step 9
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Step 10
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 11
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 12
In the meantime, prepare the frosting. Beat the cream cheese and powdered sugar together in a large bowl until smooth and fluffy.
Step 13
Add the heavy whipping cream and beat until well incorporated and the frosting reaches a spreadable consistency.
Step 14
Once the cakes have cooled, place one cake layer on a serving plate. Spread an even layer of frosting on top.
Step 15
Repeat with the second layer and third layer, frosting each layer evenly as you go.
Step 16
Use the remaining frosting to cover the sides and top of the cake, smoothing it with an offset spatula.
Step 17
Garnish the top of the cake with coconut flakes and pecan halves.
Step 18
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Step 19
Slice and enjoy your Chocolate Italian Cream Cake!
Nutrition Facts
| Serving size | (3307.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12864.4 |
| Total Fat 690.4g | 0% |
| Saturated Fat 398.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 2028.2mg | 0% |
| Sodium 4706.2mg | 0% |
| Total Carbohydrate 1619.7g | 0% |
| Dietary Fiber 116.9g | 0% |
| Total Sugars 1178.8g | |
| Protein 169.5g | 0% |
| Vitamin D 218.4IU | 0% |
| Calcium 1313.0mg | 0% |
| Iron 65.0mg | 0% |
| Potassium 5788.6mg | 0% |
Source of Calories