Description
This Chocolate Italian Creme Cake is a delightful dessert combining rich chocolate flavor with moist layers filled with coconut and pecans. Topped with a creamy chocolate cream cheese frosting studded with pecans, this cake offers a perfect balance of texture and sweetness, ideal for any special occasion or a luxurious treat.
Ingredients
Cake
- 5 large eggs, separated
- 1/2 cup butter (softened)
- 1/2 cup Crisco shortening
- 2 cups sugar
- 2¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup buttermilk
- 1 cup unsweetened flaked coconut
- ⅔ cup finely chopped pecans
- 1 Tbsp vanilla extract
Chocolate Cream Cheese Frosting
- 1 (8-oz) package cream cheese (softened)
- ½ cup butter (softened)
- 1 Tbsp vanilla extract
- ¼ tsp cinnamon
- 1 (16-oz) box powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup buttermilk
- ⅔ cup finely chopped pecans
Instructions
- Preheat and prepare pans: Preheat your oven to 325ºF (163ºC). Grease and flour three 8-inch round cake pans to prevent sticking.
- Beat egg whites: Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Set aside this meringue for later folding into the batter.
- Cream fats and sugar: In a large mixing bowl, beat the softened butter and Crisco shortening until the mixture becomes creamy. Gradually add the sugar and continue beating well to incorporate air.
- Add egg yolks: Add the egg yolks one at a time to the creamed mixture, beating well after each addition to ensure a smooth and well-blended batter base.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda.
- Mix batter: Alternately add the dry ingredient mixture and buttermilk to the creamed fats and sugar, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Add coconut, pecans, and vanilla: Stir in the unsweetened coconut flakes, finely chopped pecans, and vanilla extract thoroughly to evenly distribute these flavorful additions.
- Fold in egg whites: Gently fold the beaten egg whites into the batter carefully to retain the airiness and lightness in the mixture.
- Divide and bake: Evenly divide the batter among the three prepared cake pans. Place in the oven and bake for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean.
- Cool cakes: Remove cakes from the oven and allow them to cool in the pans for 10 minutes before carefully turning them out onto wire racks to cool completely.
- Prepare frosting: Beat the softened cream cheese, butter, vanilla extract, and cinnamon together using an electric mixer until creamy and smooth.
- Combine frosting sugar and cocoa: In a separate bowl, mix the powdered sugar and cocoa powder. Gradually add this mixture alternately with buttermilk to the cream cheese mixture, stirring well to achieve a spreadable consistency.
- Add pecans to frosting: Stir in the finely chopped pecans to provide texture and a nutty flavor in the chocolate frosting.
- Assemble the cake: Spread the chocolate cream cheese frosting generously between each cake layer, then cover the top and sides of the cake evenly with the remaining frosting. Optionally, garnish with extra chopped pecans and coconut flakes for an attractive finish.
- Chill and serve: Store the assembled cake in the refrigerator to set the frosting before slicing and serving, ensuring optimal flavor and texture.
Notes
- Ensure egg whites are beaten to stiff peaks for the best cake rise and texture.
- Use softened butter and cream cheese to avoid lumps in the frosting.
- Allow cakes to cool completely before frosting to prevent melting and sliding.
- Garnishing with extra pecans and coconut adds both visual appeal and texture contrast.
- Store the cake refrigerated and consume within 3-4 days for best freshness.
