If you are a fan of traditional Italian cream cake, this chocolate version takes it to a whole new level! Although this recipe can be made for any occasion you like, it is ideal for Valentine’s Day!
INGREDIENTS
FOR THE CAKE LAYERS
- 1 cup (2 sticks) (226g) unsalted butter, softened
- 2 cups (400g) sugar
- 5 large eggs, separated
- 2 cups (242g) all-purpose flour
- 1/2 cup (40g) unsweeted cocoa, lightly spooned into cup and leveled with back of knife
- 1 tsp (5g) baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk (363g) *No buttermilk? See substitution below
- 1 tsp (4g) vanilla extract
- 1 cup (85g) chopped pecans
- 1 cup (75g) flaked sweetened coconut
FOR THE CHOCOLATE CREAM CHEESE FROSTING
- 2 sticks (1 cup) (226g) unsalted butter – Let the sit out for 10 minutes, should be cool
- 2( 8oz.) packages cream cheese (total weight 452g) Softened slightly
- 2 teaspoons (8g) vanilla extract
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
- 1/4 cup (20g) cocoa lightly spoon into cup and level
- 1 cup chopped pecans, toasted
Sources:
- Main Image & Recipe: MyCakeSchool
