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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the egg yolks one at a time, beating well after each addition.
Slowly mix in the buttermilk, vanilla extract, and melted chocolate until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the shredded coconut and chopped pecans using a spatula.
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.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
In the meantime, prepare the frosting. Beat the cream cheese and powdered sugar together in a large bowl until smooth and fluffy.
Add the heavy whipping cream and beat until well incorporated and the frosting reaches a spreadable consistency.
Once the cakes have cooled, place one cake layer on a serving plate. Spread an even layer of frosting on top.
Repeat with the second layer and third layer, frosting each layer evenly as you go.
Use the remaining frosting to cover the sides and top of the cake, smoothing it with an offset spatula.
Garnish the top of the cake with coconut flakes and pecan halves.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice and enjoy your Chocolate Italian Cream Cake!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 91.9 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
