Ciao bella! I have a scrumptious treat for you, and just in time for the holidays. This Italian Cream Cake with Chocolate Ganache is dreamy. Simply dreamy. And just a little reminder, all my cakes are made from scratch, without seed oils or artificial colors.
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Italian Cream Cake with Chocolate Ganache:
Italian Cream Cake is a vanilla cake speckled with finely chopped pecans and coconut flakes (don’t worry if you don’t like coconut, the cake does not taste like coconut) This recipe calls for both buttermilk and cream, giving it a smooth, rich texture, and even though people despise the word, I am going to use it… this cake is moist! Moist, moist, moist.
What is Ganache?
Ganache is an amazingly creamy cake frosting made with only two ingredients: heavy whipping cream and semi sweet chocolate chips. It’s super easy to make but does require time to cool, so I always make the frosting first, allowing it to cool while I make and bake my cake. By the time the cake has cooled enough to frost, the ganache is ready! The method: simply place chocolate chips in a bowl and pour heated whipped cream over the chocolate, allow to rest for five minutes, then whisk until smooth and creamy. You’ll need to mix with a spatula every ten minutes or so, until it becomes glossy and spreadable. Delicious!
Love Cakes Made from Scratch?
Try my Carrot Cake with Buttercream Frosting!
The Recipe: Italian Cream Cake with Chocolate Ganache
What you need: a hand mixer or stand mixer, and I always love to recommend my favorite vanilla paste!
A delicious vanilla cake with finely chopped pecans, coconut and chocolate ganache
- 1 cup heavy whipping cream
- 8 ounces semi sweet chocolate chips
- 1/2 cup finely chopped pecans
- 1/2 cup heavy whipping cream
- 2 cups all purpose or cake flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 1/2 cup granulated sugar
- 1/2 cup butter, room temp (plus two tablespoons for greasing pans)
- 1/2 coconut oil, soft
- 2 teaspoons vanilla paste or extract (see my tip above)
- 4 eggs, room temp
- 1 cup buttermilk, room temp
- 1 1/2 cups sweetened shredded coconut
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Place oven rack in center position and preheat oven to 350 degrees. Use a paper towel to wipe down bottom and sides of three 8" cake pans with softened butter. Set aside
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Place chocolate chips in a bowl. Heat cream in a small pot until simmering. Remove from heat and pour over chocolate, being sure to cover all the chips. Cover the bowl with a lid and allow to rest for five minutes, then whisk by hand until frosting is smooth and glossy. Place in the fridge and whisk every ten minutes or so, until thick and spreadable. While frosting cools, make cake.
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Finely chop pecans and set aside
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In a bowl using a hand mixer or using a stand mixer, beat 1/2 cup heavy cream until peaks form (whipped cream) set aside. Wash bowl, you'll be using it again.
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In a separate bowl, whisk together flour, sea salt and baking soda, set aside
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Using your mixer and cleaned bowl, cream butter and sugar at medium speed for five minutes. Be sure to scrape bowl and mixing paddle down at least twice to ensure all ingredients are blended well.
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At low speed add coconut oil, and vanilla, mix until well incorporated. Add eggs one at a time, mixing for 20 seconds between additions. Add 1/3 of flour at a time, alternating with 1/3 of buttermilk at a time. When well incorporated turn off mixer. Add whipped cream, coconut and chopped pecans. Mix by hand with a spatula. (don't forget to stir that ganache in the fridge)
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Pour 1/3 of the batter into each prepared pan. Bake for 25-28 minutes, until a toothpick comes out clean and cake springs bake for touch. Remove from oven, use a knife to separate the edges of the cake from pan. Allow to cool for 30 minutes, then gently, remove cakes from pans and set on wire cooling rack, top side up until completely cooled.
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Be sure to continue whisking ganache every 10 minute while cakes cool.
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Place one cake on plate, spread with a moderate amount of frosting. Add second layer, repeat. Add third layer and spread with a generous amount of frosting. Slice and serve!
We make the frosting first because it takes a couple of hours to cool, it that time frame you can make your cake and allow it to cool, so both are ready at the same time.
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