#22: Chocolate Italian Cream Cake

22 choco italian cake

A chocolaty take on the classic Italian cream cake.

Preparation time: 20 mins
Bake: 30 mins
Ready in: 50 mins
Serves: One 3 layer 8 inch (20 cm) cake

Ingredients

  • 1/2 cup (115 g) butter
  • 1/2 cup (100 g) shortening
  • 2 cups (400 g) white sugar
  • 5 eggs
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon (5 g) baking soda
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1 cup (235 g) buttermilk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (75 g) shredded coconut
  • 1 cup (110 g) chopped pecans
  • 1 cup (230 g) cream cheese
  • 1/2 cup (115 g) butter
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 4 cups (500 g) sifted confectioners’ sugar
  • 1 cup (110 g) chopped pecans
  • 1 teaspoon (5 ml) vanilla extract

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch (20 cm) round cake pans. Separate the eggs.
  2. Cream 1/2 cup (115 g) of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon (5 ml) of the vanilla.
  3. Sift soda, flour and 1/4 cup (20 g) cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup (110 g) of the chopped pecans.
  4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
  5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
  6. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner’s sugar and 1/4 cup (20 g) cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon (5 ml) vanilla and 1 cup (110 g) pecans.