Table of Contents

Slice of Heaven Cake

The first time I tasted this cake, it was at a potluck celebrating a friend’s new job. I remember sneaking back to the dessert table not once, not twice, but three times for another sliver of this extraordinary creation. Each bite was an explosion of textures – the tender cake, the silky custard, and the ethereal frosting – all harmonizing in a symphony of chocolate and nutty flavors. I knew right then, I had to have the recipe.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Cake:

4 ounces white chocolate, shaved
1 teaspoon vanilla
1 teaspoon water
½ cup chocolate chips
1 cup butter, softened
½ cup pecans, chopped
½ teaspoon salt
½ cup coconut
1 teaspoon baking soda
1 ½ cups sugar
1 cup buttermilk
2 tablespoons Crème de Cacao
2 eggs
2 cups cake flour
Chocolate sprinkles for decoration

For the Chocolate Custard:

1 ½ tablespoons sugar
1 cup milk, scalded
½ tablespoon flour
¼ teaspoon vanilla
1 egg, slightly beaten
1 ounce semisweet chocolate, melted and cooled
6 chocolate caramels

For the Frosting:

½ cup powdered sugar
1 cup whipping cream
1 teaspoon cocoa
3-4 drops vanilla

Equipment Needed

Two 9-inch cake pans
Mixing bowls
Double boiler (or heatproof bowl and saucepan)
Electric mixer
Sifter
Serving plate

Instructions

Prepare the White Chocolate: In a small bowl set over a simmering pot of water (double boiler), combine the shaved white chocolate with 1 teaspoon of water. Melt the chocolate over low heat, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.
Cream the Butter and Chocolate: In a large mixing bowl, cream together the softened butter and melted white chocolate using an electric mixer until light and fluffy. This step is crucial for incorporating air into the cake batter, resulting in a tender crumb.
Combine Dry Ingredients: In a separate medium bowl, sift together the cake flour, salt, and baking soda. Sifting ensures that there are no lumps in the flour, and it helps to aerate the dry ingredients.
Alternate Wet and Dry Ingredients: Gradually add the flour mixture, sugar, and buttermilk to the chocolate/butter mixture. Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed to ensure everything is well combined. The buttermilk adds a tangy flavor and helps to tenderize the cake.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla.
Fold in the Extras: Gently fold in the chocolate chips, chopped pecans, and coconut. Be careful not to overmix at this stage, as it can develop the gluten in the flour and result in a tough cake.
Bake the Cakes: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. This prevents the cakes from sticking to the pans. Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the Cakes: Once baked, let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes upside down on the rack will give you a flatter, more even surface for frosting.
Prepare the Chocolate Custard: While the cake is baking, prepare the Chocolate Custard. In a saucepan (or double boiler) combine the sugar and flour.
Whisk in Egg Mixture: In a separate bowl, beat the egg and melted chocolate together. Whisk this mixture into the sugar and flour mixture.
Combine with Scalded Milk: Gradually add the egg and chocolate mixture to the scalded milk in a double boiler (or heatproof bowl set over simmering water). Cook, stirring constantly, until the custard thickens. This prevents the egg from scrambling.
Stir in Vanilla and Caramels: Remove from the heat and stir in the vanilla and chocolate caramels. Stir until the caramels are completely melted and the custard is smooth. Allow the custard to cool completely.
Prepare the Frosting: In a chilled bowl, sift together the powdered sugar and cocoa. This will help prevent lumps in your frosting.
Whip the Cream: In the same chilled bowl, whip the whipping cream until frothy.
Incorporate Sugar and Vanilla: Gradually beat in the powdered sugar/cocoa mixture until stiff peaks form. Beat in the vanilla. Be careful not to overwhip the cream, as it can turn grainy.
Assemble the Cake: Once the cakes and custard are completely cool, set one cake layer on a serving plate. Drizzle the cake layer with the Crème de Cacao. This adds a lovely depth of chocolate flavor.
Spread the Custard: Evenly spread the chocolate custard over the bottom cake layer, leaving about 1/4 inch of space from the edge.
Top and Frost: Place the remaining cake layer on top of the custard. Frost the entire cake with the prepared frosting.
Decorate: Sprinkle chocolate sprinkles on top for decoration.
Chill (Optional): For best results, chill the cake for at least 30 minutes before serving to allow the custard and frosting to set.

Expert Tips & Tricks

To prevent the cake layers from sticking, line the bottom of the cake pans with parchment paper rounds in addition to greasing and flouring them.
If you don’t have Crème de Cacao, you can substitute with a chocolate liqueur or even coffee.
For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet in the cake.
If the frosting seems too soft, chill it in the refrigerator for 15-20 minutes before frosting the cake.
To get clean frosting lines, chill the frosted cake for 15 minutes before slicing.

Serving & Storage Suggestions

Serve the Slice of Heaven Cake chilled or at room temperature. For a truly indulgent experience, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months. Thaw in the refrigerator overnight before serving. It’s best not to leave this cake at room temperature for more than two hours because of the dairy content in the custard and frosting.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	473.3 kcal	N/A
Calories from Fat	252 g	53%
Total Fat	28.1 g	43%
Saturated Fat	16.2 g	80%
Cholesterol	94.5 mg	31%
Sodium	293.6 mg	12%
Total Carbohydrate	52 g	17%
Dietary Fiber	1.7 g	6%
Sugars	35.1 g	140%
Protein	5.6 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Nut-Free: Omit the pecans from the cake.
Coconut-Free: Omit the coconut from the cake.
Different Liquor: Instead of Crème de Cacao, use a coffee flavored liquor, amaretto, or even a small amount of strong brewed coffee.
Different Caramels: Substitute the chocolate caramels with salted caramels for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of flour instead of cake flour?
A: Cake flour has a lower protein content than all-purpose flour, which results in a more tender cake. If you don’t have cake flour, you can substitute with all-purpose flour, but the cake may be slightly denser.

Q: Can I make the custard ahead of time?
A: Yes, the chocolate custard can be made up to 2 days in advance and stored in the refrigerator. Be sure to cover it tightly to prevent a skin from forming.

Q: How do I prevent the cake from sticking to the pan?
A: Thoroughly grease and flour the cake pans, or line the bottoms with parchment paper rounds in addition to greasing and flouring.

Q: Can I freeze the entire cake?
A: Yes, you can freeze the entire cake after it has been assembled and frosted. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.

Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.

Final Thoughts

This Slice of Heaven Cake is more than just a dessert; it’s a labor of love that rewards you with an unforgettable flavor experience. Don’t be intimidated by the multiple steps – each component is relatively simple to make, and the end result is well worth the effort. Gather your ingredients, put on your favorite music, and get ready to create a cake that will have everyone begging for the recipe. And most importantly, don’t forget to share your creation (if you can bear to part with it!).

Slice of Heaven Cake Recipe