Chocolate Italian Cake
A rich, moist chocolate Italian cake layered with coconut, pecans, and creamy frosting, perfect for special occasions or indulgent gatherings with friends and family.
Ingredients
Instructions
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Set aside.
- Beat butter and shortening until creamy.
- Gradually add sugar, beating well.
- Add egg yolks one at a time, beating until blended after each addition.
- Combine flour, cocoa, and soda.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture, beating at low speed after each addition.
- Stir in coconut, chopped pecans, and vanilla.
- Fold in the beaten egg whites gently.
- Pour batter into three greased and floured 8-inch round cake pans.
- Bake at 325 degrees Fahrenheit for 25 to 30 minutes.
- Cool in pans for 10 minutes, then remove and cool completely.
- Spread chocolate cream cheese frosting between layers, on top, and on sides of the cake.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to stiff peaks and folded gently into the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Coconut can be replaced with shredded almonds for a different flavor. Use a kitchen scale for precise measurement of flour for best results.
Serving Suggestions
This Chocolate Italian Cake is perfect for special occasions and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an Italian touch, serve alongside espresso or a glass of dessert wine. Consider browsing more Italian recipes to complement your dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds until just warmed through, ensuring the frosting doesn't melt too much.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Italian Cake contains roughly 928 calories, with 9g protein, 63g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (33% of the Daily Value), iron (26% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
While all-purpose flour is recommended for its structure, you can experiment with cake flour for a lighter texture. Just note that this may alter the final density of the cake, so keep an eye on baking time.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute with an equal amount of softened butter or coconut oil. This will change the flavor slightly, making it richer, but it will still yield a delicious cake.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).