This three-layered cake is rich and delicious and full of chocolate and pecans and is reminiscent of the desserts served in an Italian café. Serve with an espresso and Vola!, you may begin to speak Italian.
Chocolate Italian Cream Cake
Servings Per Recipe: 16
Calories from Fat
For the cake: Preheat oven to 325°F. Prepare 3 9-inch cake rounds with pan spray and flour.
Using an electric mixer on medium-high speed, cream butter and shortening until fluffy – approximately 2 minutes. Add sugar and mix until light and fluffy – approximately 2 minutes. Add egg yolks one at a time, beating well after each addition.
In another bowl sift together flour, baking soda, and cocoa. Blend flour mixture into butter mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until just combined. Stir in vanilla extract, coconut, and pecans.
Beat egg whites in a separate, clean bowl until they just hold stiff peaks – approximately 3 minutes. Fold into batter gently but thoroughly.
Divide batter among the prepared pans and bake until a toothpick inserted in center comes out clean – approximately 35 minutes.
Cool cake in pans for 15 minutes, then remove cake from pans and invert onto racks to cool to room temperature.
For the frosting: Using an electric mixer on medium-high speed, beat together cream cheese, butter, and vanilla until smooth – approximately 3 minutes. Gradually mix in powdered sugar and cocoa, blending until creamy – approximately 1 minute. Add coconut and pecans and incorporate thoroughly.
Place cake layers on a cake plate, spreading about 1⁄2 cup frosting between each layer. Spread remaining frosting on top and sides of cake.