Ingrédients pour Chocolate Italian Cream Cake
- 6 large eggs
- 1 cup (2 sticks) unsalted butter
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 3 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 ½ cups buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 16 ounces cream cheese
- ½ teaspoon ground cinnamon
- 4 cups powdered sugar
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Comment préparer Chocolate Italian Cream Cake
- Preheat oven to 325°F (160°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, separate 6 large eggs, placing egg whites in a clean, dry bowl.
- Beat egg whites with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and ½ cup vegetable shortening until light and fluffy.
- Gradually add 3 cups granulated sugar, beating well after each addition.
- Add egg yolks one at a time, beating well after each addition.
- In a medium bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 2 teaspoons baking soda.
- Add the dry ingredients to the wet ingredients alternately with 1 ½ cups buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Stir in 1 teaspoon vanilla extract, 1 cup shredded coconut, and 1 cup chopped pecans.
- Gently fold in the whipped egg whites until just combined.
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before inverting onto wire racks to cool completely.
- For the frosting: In a large bowl, beat together 16 ounces cream cheese, softened, ½ cup (1 stick) unsalted butter, softened, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until smooth and creamy.
- In a separate bowl, whisk together 4 cups powdered sugar and ¼ cup unsweetened cocoa powder.
- Gradually add the powdered sugar mixture to the cream cheese mixture alternately with ½ cup buttermilk, beginning and ending with the powdered sugar mixture. Beat on low speed for 2 minutes, until light and fluffy.
- Stir in ½ cup chopped pecans.
- Frost the cooled cake layers and garnish with additional pecans.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
304g
Fat
98g
Carbs
32g
