Chocolate Italian Cream Cake Recipe

Reviews More Reviews

Most Helpful Positive Review

Nov 13, 2003

After making some of the changes recommended by previous reviewers and adding some of my own, this absolutely gets 5 stars!! Definitely double cocoa in cake, also add a tsp or two of instant espresso (or coffee) to buttermilk. Add 2 or 3 squares of melted chocolate to frosting depending on your tastes (mmm...heaven). Process nuts and coconut until they're finely ground before adding to batter. Do not add pecans to frosting, rather press finely chopped pecans into the sides of frosted cake - looks bakery-quality and adds great texture. Decoratively pipe leftover frosting on top of cake and garnish with chocolate-covered expresso beans. This is a dessert to die for!!!

—momof2pumpkins

See full review »

Most Helpful Critical Review

Oct 09, 2003

This is a very rich cake but it uses cocoa and not much of it, and so is not as chocolatey as I'd prefer--I figure that if I'm going to go off my diet it had better be for exactly what I'm craving! Anyway, I made it a second time with modifications: doubled the cocoa, dissolved a couple of teaspoons of instant coffee in the buttermilk before adding, and also melted three square of unsweetened baking chocolate to add to the frosting. Then it was perfect for my taste. The frosting amount is generous, and it makes a very lovely three-layer cake.

—RLNANCE

See full review »

78 Ratings

See other versions of this recipe!

Jul 19, 2005

The only difference between this recipe and the one I've used for years is the addition of the 1/4c cocoa powder in the cake and in the icing. What a wonderful variation. I really like how mild the chocolate flavor is...some reviewers said they added more, but I wouldn't change a thing. I also followed the hint about topping it off with almonds...such a beautiful presentation, I took a picture of it. I made this cake for my hubby's birthday and he couldn't get enough. Thanks a bunch!

—Aval-Na'Ree

See full review »

Jul 23, 2003

This cake rules. I had never made an Italian Creme Cake before (and I am Italian) but this was really simple and tasted like a dream. My sister and I whipped this together for a party and everybody loved it. We will be making it again for our Christmas gathering. Thanks so much!!!

—Babz

See full review »

May 25, 2003

We served a variety of Italian desserts at my wedding dinner, some baked by friends and family, others by professional bakers. This one ,which my mother made, was by far the best. Everyone, even the other bakers, raved.

—PAMELAVDW

See full review »

Feb 09, 2007

Absolutely wonderful. I did not use the coconut or pecans due to allergies, but it was still a fabulous chocolate cake! I split each layer in half and frosted with the chocolate cream cheese icing. I then topped it with shaved chocolate. Beautiful and delicious!

—Tish

See full review »

May 03, 2011

I have made this cake twice and both times it has been amazing great tasting and so moist. The only thing I did different is not put the pecans in the frosting, to me it is harder to frost. I can't wait for another special occasionto make this.

—mammajo

See full review »

Oct 02, 2006

Wonderful, not too sweet or chocolatey or anything, everything came out perfectly! Made for my mother's birthday; she and my father are still raving about it days later. I did follow what another user did, and did not mix the pecans in with the frosting, but put them on the top and sides. Looks very pretty when done.

—BELLEROSE1

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Italian Creme Layer Cake

Italian Cream Cake II

White Chocolate Cream Cake

Incredibly Delicious Italian Cream Cake

Italian Cream Cake I

Chocolate Cream Cheese Cake

The Best Chocolate Cake You Ever Ate

Sour Cream Chocolate Cake

Italian Wedding Cake

Old Fashioned Chocolate Cake

ADVERTISE WITH US

Nutrition

Calories
1018 kcal
51%

Carbohydrates
120.3 g
39%

Cholesterol
181 mg
60%

Fat
58.1 g
89%

Fiber
4.9 g
20%

Protein
11.6 g
23%

Sodium
409 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Italian Cream Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 1018
Calories from Fat: 523

% Daily Value *
Total Fat 58.1g 89 %
Saturated Fat 23.9g 120 %
Cholesterol 181mg 60 %
Sodium 409mg 16 %
Potassium 315mg 9 %
Total Carbohydrates 120.3g 39 %
Dietary Fiber 4.9g 20 %
Protein 11.6g 23 %
Sugars 94.3g
Vitamin A 20 %
Vitamin C < 1 %
Calcium 12 %
Iron 32 %
Thiamin 37 %
Niacin 32 %
Vitamin B6 7 %
Magnesium 23 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.