Chocolate Italian Cream Cake

Chocolate Italian Cream Cake is a delightful dessert that combines rich flavors with a beautiful texture, making it perfect for any occasion. This cake is a chocolate lover’s dream, featuring layers of moist chocolate cake filled with creamy frosting and topped with a sprinkle of pecans and coconut. Whether you’re celebrating a birthday or just indulging in dessert, this cake is sure to impress your family and friends.

Why This Recipe is a Keeper

This Chocolate Italian Cream Cake stands out due to its unique combination of ingredients and flavors. The addition of buttermilk ensures the cake remains moist, while the unsweetened cocoa powder provides a deep chocolate flavor. The flaked coconut and chopped pecans add a delightful texture that complements the richness of the cake. Once you try this recipe, you’ll find yourself returning to it time and time again!

What to Buy

To create this delectable Chocolate Italian Cream Cake, you’ll need the following ingredients:

• 5 large eggs, separated
• 1/2 cup butter, softened
• 1/2 cup Crisco shortening
• 2 cups sugar
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 cup buttermilk
• 1 cup unsweetened flaked coconut
• 1 cup finely chopped pecans
• 1 Tbsp vanilla extract
• 1 (8-oz) package cream cheese, softened
• 1/2 cup butter, softened
• 1 Tbsp vanilla extract
• 1/2 tsp cinnamon
• 1 (16-oz) box powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 1/2 cup finely chopped pecans

Tools of the Trade

To make the process smooth and enjoyable, gather the following tools:

• Two 9-inch round cake pans – for baking the cake layers.
• Mixing bowls – for combining ingredients.
• Electric mixer – for whipping the egg whites and mixing the batter.
• Rubber spatula – for folding ingredients and scraping the bowl.
• Measuring cups and spoons – for precise ingredient measurements.
• Cooling rack – to let the cake layers cool properly.

Make Chocolate Italian Cream Cake: A Simple Method

Follow these steps to create your own Chocolate Italian Cream Cake.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare the Cake Pans

Grease and flour two 9-inch round cake pans. This will help your cakes to release easily once baked.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sugar. Set this mixture aside.

Step 4: Cream the Butter and Shortening

In another bowl, beat together the softened butter and Crisco shortening until light and fluffy. This should take about 2-3 minutes.

Step 5: Add Egg Yolks and Buttermilk

Add the egg yolks, buttermilk, and vanilla extract to the butter mixture. Mix until well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.

Step 7: Whip the Egg Whites

In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.

Step 8: Add Coconut and Pecans

Fold in the unsweetened flaked coconut and finely chopped pecans to the batter.

Step 9: Bake the Cake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 10: Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 11: Make the Frosting

In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, unsweetened cocoa powder, buttermilk, and vanilla extract. Mix until well combined and fluffy.

Step 12: Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting, then sprinkle with additional chopped pecans for decoration.

If You’re Out Of…

If you find yourself missing an ingredient, here are some alternatives:

• Buttermilk: You can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
• Crisco shortening: Unsalted butter can be used instead, but it may alter the texture slightly.
• Cocoa powder: If you’re out of unsweetened cocoa powder, you can use Dutch-process cocoa for a different but still delicious flavor.
• Egg whites: You can use aquafaba (the liquid from canned chickpeas) as a vegan replacement for egg whites in some recipes.

Little Things that Matter

When making Chocolate Italian Cream Cake, attention to detail makes all the difference:

• Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for easier mixing and better texture.
• Don’t Overmix: Once you add the flour mixture, mix just until combined to keep the cake light and fluffy.
• Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting off.
• Letting the Cake Rest: Allow the frosted cake to sit for a few hours before serving to let the flavors meld together.

Make Ahead Like a Pro

This Chocolate Italian Cream Cake can be made ahead of time for convenience:

• Make the cake layers a day in advance and store them wrapped in plastic wrap at room temperature.
• The frosting can also be made ahead. Store it in the refrigerator and bring it to room temperature before frosting the cake.
• Assemble the cake a few hours before serving for the best texture and flavor.

Ask & Learn

Can I use a different type of nut?

Absolutely! While pecans complement the chocolate beautifully, you can substitute with walnuts or almonds based on your preference.

How do I store leftover cake?

Store leftover Chocolate Italian Cream Cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for later enjoyment.

Can I make this cake in a different size?

Yes! You can use a 9×13 inch pan for a sheet cake version. Just adjust the baking time as necessary, checking for doneness with a toothpick.

What is the best way to serve this cake?

Chocolate Italian Cream Cake is best served chilled or at room temperature. Pair it with a scoop of vanilla ice cream for an extra treat!

Quick Weeknight Wins

If you’re looking for other delicious recipes to try, check out these quick weeknight wins:

• Italian Wedding Soup Recipe – A comforting and hearty soup for any night of the week.
• Italian Sausage Ricotta Baked Ziti – A cheesy pasta dish that’s easy to prepare and satisfying.

Final Bite

Indulge in a slice of Chocolate Italian Cream Cake, and let the rich chocolate flavors dance on your palate. The combination of creamy frosting, crunchy pecans, and the slight sweetness of coconut creates a symphony of textures and tastes that will leave you wanting more. This cake is not just a dessert; it’s an experience that will uplift any gathering or celebration. So roll up your sleeves and get baking; your taste buds will thank you!