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Chocolate Italian Cream Cake

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A decadent twist on the classic Italian Cream Cake, this chocolate version combines rich cocoa with coconut and pecans for a sophisticated Southern-inspired dessert. Layered with cream cheese frosting, it’s perfect for special occasions and celebrations.

Ingredients

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For the Cake:

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans, toasted
  • 1/4 teaspoon cream of tartar

For the Chocolate Cream Cheese Frosting:

  • 12 oz cream cheese, softened (1 1/2 packages)
  • 1/2 cup unsalted butter, softened (1 stick)
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

For Garnish:

 

  • 1/2 cup toasted coconut flakes
  • 1/2 cup toasted chopped pecans
  • Chocolate shavings (optional)

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line with parchment paper. Toast the pecans by spreading them on a baking sheet and baking for 8-10 minutes until fragrant, then cool completely.
  2. Mix the Batter Base: In a large bowl, cream together the butter, shortening, and sugar with an electric mixer until light and fluffy, about 4-5 minutes. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated after each addition.
  4. Add Texture Elements: Fold in the shredded coconut and toasted chopped pecans with a spatula until evenly distributed throughout the batter.
  5. Whip and Fold Egg Whites: In a clean bowl with clean beaters, whip the egg whites with cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
  6. Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
  7. Make the Frosting: Beat cream cheese and butter together until smooth and creamy. Sift together powdered sugar and cocoa powder, then gradually add to the cream cheese mixture, beating on low speed. Add vanilla, salt, and enough heavy cream to reach desired spreading consistency. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
  8. Assemble the Cake: Place one cake layer on a serving plate and spread with about 1 cup of frosting. Top with second layer and repeat. Add the final layer and frost the top and sides of the cake. Press toasted coconut and pecans onto the sides of the cake and sprinkle some on top if desired. Add chocolate shavings for an extra decorative touch.

Serving Suggestions:

 

Serve this rich cake with coffee, espresso, or a glass of dessert wine. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream makes a wonderful accompaniment.

Notes

Pro Tips:

  • For the best texture, make sure all refrigerated ingredients (eggs, buttermilk) are at room temperature before beginning.
  • The cake layers can be made a day ahead and wrapped tightly in plastic wrap to maintain moisture.
  • Toast both the coconut and pecans to enhance their flavors – just watch them carefully as they can burn quickly.
  • For extra chocolate intensity, add 1/2 cup mini chocolate chips to the batter along with the coconut and pecans.

Common Mistakes to Avoid:

  • Overmixing the batter after adding the flour, which can result in a tough cake.
  • Not properly whipping the egg whites, which provide essential structure and lightness.
  • Frosting the cake before it’s completely cool, which will cause the frosting to melt.
  • Skipping the toasting step for the nuts and coconut, which adds significant flavor depth.

Storage Instructions:

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for about 30 minutes before serving for the best flavor and texture. The unfrosted cake layers can be frozen for up to 2 months if well-wrapped; thaw in the refrigerator overnight before assembling.

 

Enjoy your Chocolate Italian Cream Cake!

Find it online: https://bakesbliss.com/chocolate-italian-cream-cake/