I think chocolate is a gift from the gods. Is there anything more amazing than a wonderful chunk of chocolate melting in your mouth? Or biting into a dessert with a rich chocolatey flavor? I don't think so. So, when I saw this recipe for Italian Chocolate Cream Cake on Pinterest, I had to give it a try. I couldn't find any hazelnuts, so I ended up buying hazelnut extract. And, I was sort ambivalent about the coconut in the cake itself. It wasn't bad, but I wasn't overly thrilled with the texture of it. Other than that, this cake was melt-in-your-mouth amazing! 1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract or 3 teaspoons vanilla flavoring
1 cup chopped hazelnuts
1 1/4 cups shredded sweetened coconut, 1/4 to top
Preheat oven to 325˚F. Use shortening or butter to grease three 8-inch round cake pans. Use parchment paper, cut into circles, if desired. Flour cake pans.
In a large bowl, cream 1/2 cup of butter, shortening and sugar together.
Separate eggs; be sure to keep both yolks and whites. Set whites aside in a separate bowl. Beat in egg yolks, one at a time, to creamed ingredients. Stir in vanilla.
In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.
Beat egg whites well, until stiff peaks form.
In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.
Beat egg whites well, until stiff peaks form.
Fold egg whites into the batter and pour into lined, cake pans. Bake at 325˚F for approximately 25 to 30 minutes. Cakes must cool before icing.
Icing
3/4 cup butter
3/4 cup unsweetened cocoa powder
6 cups powdered sugar, sifted
2 teaspoons vanilla extract or 3 teaspoons vanilla flavoring
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