Decadent and Moist Chocolate Italian Cream Cake

This Chocolate Italian Cream Cake is a delightful and mouthwatering dessert that combines the rich flavors of chocolate and coconut. With its moist and tender layers, creamy coconut filling, and smooth chocolate frosting, this cake is a true showstopper. Whether you're celebrating a special occasion or simply craving a delicious treat, this recipe is sure to impress. Best of all, it's surprisingly easy to make, so you can enjoy a homemade masterpiece without spending hours in the kitchen.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/4 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Mix until just combined.
5. In a small bowl, mix together the shredded coconut, chopped pecans, and cocoa powder. Stir in the boiling water to create a thick paste.
6. Fold the coconut mixture into the cake batter until evenly distributed.
7. Divide the batter evenly among the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. In a mixing bowl, beat the softened butter and cream cheese together until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
11. Fold in the shredded coconut and chopped pecans.
12. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
13. Place one cake layer on a serving plate and spread a layer of the cream cheese filling on top. Repeat with the remaining layers, ending with a layer of filling on top.
14. In another mixing bowl, combine the cocoa powder, powdered sugar, softened butter, and vanilla extract. Beat until smooth and creamy.
15. Frost the top and sides of the cake with the chocolate frosting.
16. Garnish with additional coconut and pecans, if desired.
17. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to set.
18. Slice and serve chilled. Enjoy!

Interesting Facts