Italian Chocolate Cream Cake

This is an Italian Cream Cake but this is a chocolate version and not the traditional vanilla cake.

We also love toasted almonds instead of the classic pecans, but you have those options of adapting this how you prefer your flavors!

This is a delicious cake made from scratch with a cream cheese frosting covered in toasted almonds.

We've adapted the vanilla-style version into a chocolaty piece of heaven on a plate!

Scroll through this recipe and read the instructions and gather ingredients.

Easy Steps for Making This Chocolate Italian Cream Cake

1. preheat your oven and prepare a 13 x 9 pan greased
2. separate the eggs into two bowls
3. cream the sugar and shortening
4. add the dry mixture to another bowl and whisk
5. slowly mix in the buttermilk with the creamed mixture and add the dry mixture a little at a time
6. fold in the almonds and coconut
7. bake the cake
8. cool completely and frost

Topping Suggestions

• any kinds of toasted nuts you prefer or for nut allergies toasted pumpkin seeds
• mini chocolate chips
• serve with whipped cream and drizzle with Kahlua hot fudge sauce

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Delicious Creamy Chocolate Cake

If you are used to the Italian Vanilla Cream Cake which has a vanilla cake with coconut and pecans baked in, topped with either a whipped cream frosting or a cream cheese frosting you're going to love this simple adapted version for the chocolate cake.


Just follow our simple instructions in the recipe card that's also printable below!

Italian Chocolate Cream Cake

Yield: 14

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This is a classic chocolate-style Italian Cream Cake.

Ingredients

• 1/2 cup butter
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon rum, almond or vanilla extract
• 1 cup shredded coconut
• 1 cup sliced toasted almonds or chopped pecans
• 1 cup cream cheese
• 1/2 cup butter
• 1/4 cup unsweetened cocoa powder
• 4 cups sifted powdered sugar
• 1 cup sliced toasted almonds or chopped pecan
• 1 teaspoon rum, almond,or vanilla extract

Instructions

1. Preheat the oven to 325 degrees.
2. Grease a 13 x 9 sheet pan.
3. Place the egg yolks in one bowl and the whites in another.
4. Cream together the butter with sugar and shortening for around 3 minutes.
5. Stir in the yolks until blended evenly.
6. Add the almond or vanilla.
7. In another bowl add the baking soda, cocoa powder, and flour and whisk together.
8. Dump that cocoa/ flour mixture into the creamed mixture adding the buttermilk a little at a time.
9. Fold in the coconut and cup of sliced toasted almonds
10. In a clean bowl using an electric mixed beat the egg whites until stiff peaks form adding a pinch of salt.
11. Fold this into the batter.
12. Pour into the prepared 13 x 9 pan.
13. Bake in the preheated oven at 325 degrees for around 35 minutes or until the middle comes out clean with a toothpick.
14. Cool for 10 minutes and flip onto the serving plate you're using adding a piece of 13 x 9-inch wax paper cut in half and placed on the plate or cake taker. ( this is to catch the dripping of any frosting and you can pull it out easily after frosting and the plate will be clean)
15. Make the Frosting:
16. Place the softened cream cheese and butter in a bowl whipping together for around 2 minutes.
17. Add the cocoa, 1 teaspoon of almond extract, and powdered sugar and slowly combine.
18. Fold in half the almond slices or pecans and use the rest for decorating the frosted top of the cake.

Nutrition Facts

Calories

721.01

Fat (grams)

41.42

Sat. Fat (grams)

17.11

Carbs (grams)

84.19

Fiber (grams)

4.16

Net carbs

80.02

Sugar (grams)

64.86

Protein (grams)

9.18

Sodium (milligrams)

277.22

Cholesterol (grams)

111.59

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