Chocolate Italian Cream Cake

(Source of recipe: Joe Cain)

INGREDIENTS:

CAKE:

• 1 cup (2 sticks) unsalted butter, at room temperature

• 2 cups granulated sugar 5 large eggs, separated

• 2 cups all-purpose flour \

• ½ cup unsweetened cocoa 1 tsp baking soda

• ¼ tsp salt (if using salted butter, omit salt)

• 1 ½ cups buttermilk 1 tsp pure vanilla extract

• 1 cup chopped pecans

• 1 cup flaked sweetened coconut

CHOCOLATE CREAM CHEESE FROSTING:

• 1 cup unsalted butter (not completely softened, but still cool to the touch)

• 16 oz cream cheese, softened slightly (Full fat cream cheese is recommended.)

• 2 tsp pure vanilla extract

• Approximately 6 cups confectioner’s sugar ¼ cup unsweetened cocoa

• 1 cup chopped pecans, lightly toasted

• Toasted coconut for garnish (if desired)

COOKING:

CAKE LAYERS:

1. Preheat oven to 350 degrees. Prepare three 8- or 9-inch round cake pans that have been greased and lightly dusted with unsweetened cocoa to prevent sticking.

2. In a large mixing bowl, beat butter at medium speed until softened and smooth.

3. Gradually add sugar, beating on medium speed for 4-5 minutes to completely blend the sugar and butter together.

4. Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared.

5. Add the vanilla extract. In a separate bowl, add the flour, cocoa, baking soda and salt and whisk about 30 seconds to blend.

6. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture (about three additions of dry ingredients and two of the buttermilk). Mix at low to medium speed after each addition until blended.

7. Add pecans and coconut, using a spoon or spatula to incorporate.

8. In a medium bowl, beat the separated egg whites at high speed until stiff peaks form. Using a spoon or spatula, gently fold the beaten egg whites into the cake batter.

9. Gently spoon the batter evenly into the three prepared cake pans and bake at 350 degrees for 20-25 minutes, or until an inserted toothpick comes out clean.

Cool in pans for 10 minutes, then remove to completely cool on wire racks.

FROSTING:

1. Cut the butter into slices and add to the mixer bowl. Beat on low to medium speed until the butter is softened and smooth.

2. Add cocoa and mix until blended.

3. Cut the cream cheese into smaller blocks and add to the butter mixture, beating at low to medium speed until incorporated.

4. Mix in the vanilla, then gradually add the powdered sugar, beating on low speed until blended.

5. Increase the mixer speed and beat until fluffy, approximately 1 minute, but don’t overbeat because the frosting will become very soft. (If this happens, just refrigerate the frosting mixture 10 to 15 minutes until firmed up some.) You can add the toasted pecans and stir into the frosting at this point.

6. Spread frosting between the cake layers as you assemble the cake, then frost the top and sides of the cake. Garnish with additional toasted pecans and coconut as desired.

7. To get the smooth finish to the frosting, you might want to keep the pecans to be used as garnish after the cake is frosted as shown in the photo.

8. I recommend keeping the cake refrigerated until ready to serve to keep the cream cheese frosting firm. Enjoy!