Italian Cake With Chocolate Icing
A rich Italian cake featuring moist layers infused with coconut and pecans, topped with decadent chocolate icing. Perfect for special occasions or gatherings, this indulgent treat combines fluffy texture with deep chocolate flavor, appealing to both coconut lovers and chocolate enthusiasts alike.
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 baking soda; add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed until blended after each addition.
- Stir in coconut, chopped pecans, and vanilla.
- Fold in egg whites gently into the batter.
- Pour batter into three greased and floured 8-inch cake pans.
- Bake at 325°F (163°C) for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove cake layers to a wire rack and cool completely.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of unsweetened cocoa. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Ensure to fold the egg whites gently to maintain the cake's light texture. For added moisture, you could incorporate a layer of fruit preserves between the cake layers.
Serving Suggestions
This Italian Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance its rich chocolate flavor. It's also delightful alongside a cup of coffee or tea. For a complete Italian meal, serve it after a hearty dish like Vegetable Lasagna or Stuffed Shells Florentine for a satisfying finish to your gathering.
Storage & Reheating
Store leftover Italian Cake with Chocolate Icing in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the uniced cake layers for up to 3 months. To reheat, let the cake come to room temperature before serving or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cake With Chocolate Icing contains roughly 857 calories, with 8g protein, 39g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of iron and protein. It also contributes 8g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Yes, you can make the cake layers a day in advance. Allow them to cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator. When you're ready to serve, simply frost them and let them sit at room temperature for about 30 minutes before serving to enhance the flavors.
What can I use instead of pecans?
If you don't have pecans, feel free to substitute with walnuts or slivered almonds for a similar crunch. You could also leave the nuts out entirely for a nut-free version, or try adding chocolate chips for an extra chocolatey twist.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients, particularly baking soda and cocoa powder, are gluten-free to ensure the entire cake is safe for those with gluten sensitivities.
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).