Best 4 Chocolate Italian Cream Cake Recipes
Indulge in the symphony of flavors with our Chocolate Italian Cream Cake recipes, a delightful journey for your taste buds. This timeless classic features layers of moist chocolate cake, enveloped in a luscious Italian cream filling, and crowned with a rich chocolate ganache. Our collection boasts three tempting variations to satisfy every palate.
The first recipe, "Classic Chocolate Italian Cream Cake," embraces the traditional flavors that have made this cake a beloved favorite. The moist chocolate cake layers are complemented by the creamy, velvety Italian cream filling, creating a harmonious balance of flavors.
For those seeking a touch of decadence, the "Chocolate Ganache Italian Cream Cake" is an irresistible choice. This variation features a rich, indulgent chocolate ganache that cascades over the cake, creating a luscious glaze that elevates the dessert to new heights of indulgence.
Finally, the "Hazelnut Chocolate Italian Cream Cake" introduces a delightful twist with the addition of hazelnuts. Ground hazelnuts are incorporated into the cake batter, imparting a nutty flavor that pairs beautifully with the chocolate and cream. The hazelnut praline topping adds an extra layer of texture and flavor, making this cake truly special.
Whichever variation you choose, our Chocolate Italian Cream Cake recipes promise an unforgettable dessert experience. With easy-to-follow instructions and detailed tips, home bakers of all skill levels can create this culinary masterpiece. Get ready to impress your family and friends with this delectable treat that is sure to become a cherished tradition.
CHOCOLATE ITALIAN CREAM CAKE
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
- Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g
CHOCOLATE ITALIAN CREAM CAKE
This is a chocolate version of the wonderful Italian Cream Cake. The subtle flavor of cocoa is a nice change from the origional version, but only slightly alters the flavor. It's a winner in my house! :) (I got this recipe out of the November Southern Living Magazine.)
Provided by Cooking to Perfecti
Categories Dessert
Time 1h30m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325*.
- Grease and flour three 8-inch layer pans; set aside.
- Separate eggs.
- Beat egg whites until stiff; set aside.
- Cream butter and shortening.
- Gradually add sugar to creamed butter, beating well.
- Add egg yolks, one at a time, beating until blended after each addition.
- In a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
- Beat at low speed until blended.
- Mix in vanilla.
- Stir in coconut and pecans.
- Fold in egg whites.
- Pour batter into prepared layer pans.
- Bake in hot oven for 25-30 minutes.
- Cool in pans for 10 minutes, then remove to wire racks and cool completely.
- For frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
- Sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
- Beat at low speed for about 2 minutes until well blended and fluffy.
- Stir in pecans.
- Frost cooled layers with frosting, and garnish with whole pecans.
Nutrition Facts : Calories 801.8, Fat 43.7, SaturatedFat 19.7, Cholesterol 140, Sodium 379.9, Carbohydrate 98.5, Fiber 3.2, Sugar 76.2, Protein 9.1
INCREDIBLY DELICIOUS ITALIAN CREAM CAKE
This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.
Provided by Rory
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g
CHOCOLATE ITALIAN CREAM CAKE
i found this recipe in the Lexington Herald leader newspaper many years ago around the Holidays.It is a favorite of everyone who eats it.
Provided by Cindi Davis
Categories Chocolate
Time 25m
Number Of Ingredients 10
Steps:
- 1. Prepare cake mix according to instructions on box.
- 2. add pecans,sour cream and coconut.
- 3. divide batter into 3 round 9" pans
- 4. bake as directed on box.
- 5. cool cake completely
- 6. beat all ingredents of the icing together till smooth frost cake
Tips:
- Ensure that all ingredients are at room temperature before starting the recipe. This allows them to mix together more evenly and smoothly. - Use high-quality cocoa powder for the best flavor. Look for a cocoa powder that is labeled "unsweetened" or "natural." - Do not overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined. - Bake the cake in a preheated oven. This helps to ensure that the cake bakes evenly. - Let the cake cool completely before frosting it. This will help to prevent the frosting from melting. - Store the cake in an airtight container at room temperature for up to 3 days.Conclusion:
This chocolate Italian cream cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake layers, creamy Italian cream filling, and rich chocolate ganache frosting, this cake is sure to be a hit with everyone who tries it. Follow the tips above to ensure that your chocolate Italian cream cake turns out perfectly.
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