Baci Chocolate Birthday Cake
A Moist Delicious Chocolate Cake, filled with a Mascarpone Cream Filling and then topped with Baci Chocolates. The perfect Birthday Cake for any and all Chocolate Lovers.
As usual it was a wonderful visit but of course one that ends much too soon. My oldest daughter Erika, came home to Italy for her 26th Birthday! We miss her and we love her visits.
Birthday’s are also the day my kids choose their cake or at least the ingredients for their cake for me to make. One year an Easy Ice Cream Cake was chosen, and of course my favorite is A chocolate cake with mocha frosting, the Italian? He of course will go between a Pistachio Tiramisu layer cake to a Coconut Layer cake.
Her first choice was a Chocolate and Raspberry Cake, but unfortunately I could not find fresh or frozen raspberries anywhere.
So we went for the second choice which was a dark chocolate cake, but it definitely had to include her favourite Italian Chocolates. Not Ferrero Roche but Baci Perugina. This cake soon became a chocolate birthday cake recipe we are sure to repeat.
Recipe Ingredients
For the Chocolate Cake
- Flour – you can use all purpose or cake/pastry flour
- Corn starch
- Cocoa – cocoa powder dutch processed
- Baking soda
- Baking powder
- Salt
- Sugar – granulated sugar
- Eggs – large room temperature
- Buttermilk – you can make your own
- Warm water
- Vegetable oil – I use corn oil or sunflower oil if you prefer you can use melted butter
- Vanilla – vanilla extract
For the Frosting
- Cream – heavy, whole or whipping cream, at least 30% fat content
- Marscarpone – room temperature
- Nutella – softened
Extras
- 6 Baci Perugina Chocolates
- finely chopped hazelnuts (optional)
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.
What is the best cocoa to use
The best cocoa to use is Dutch-Process Cocoa Powder, in order to produce cocoa powder it starts with washing the cocoa beans in an alkaline solution of potassium carbonate. This wash neutralizes the acidity in the beans. Therefore making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.
How to make a Chocolate Birthday Cake
In a large bowl or stand mixer sift together the flour, corn starch, cocoa, baking soda, baking powder and salt.
Add the sugar and whisk together, add the eggs, buttermilk, warm water, oil and vanilla beat on medium speed with the paddle attachment until smooth, approximately 2 minutes.
Use a spatula to divide the batter between the two prepared round cake pans and bake for approximately 30-35 minutes or until toothpick comes out clean. Let cool, then remove the cake from the pans.
For the frosting
In a medium bowl beat together until very thick the cream and mascarpone. Fold in the Nutella until streaks form. It only takes a 4 or 5 foldings.
Remove the tops of the cakes to form flat layers. Place one layer on a plate and top with 1/4 of the frosting, place the second layer on top and spread almost all the remaining frosting.
I used an offset spatula to help spread the frosting, (leave approximately 1/2 cup to form rosettes on the top to hold the baci chocolates, I used a 1M tip) over the cake, including the sides. Top with chopped hazelnuts, rosettes and Baci chocolates.
Don’t throw out the tops of the cakes you can make this delicious Streusel Cinnamon Coffee Cake.
What other Frosting can I use?
If you prefer you can use a basic chocolate buttercream frosting, one of my favorites, a swiss meringue buttercream, or a yummy cream cheese frosting if you prefer.
This year she brought her friend Christina with her. Christina had never been to Italy so naturally discovering Rome was on the to do list. They invited me along and of course I couldn’t say no, as I adore Rome.
Here are a few shots that we took!
The first day we visited the usual, the Spanish Steps, the Trevi Fountain because throwing a coin in the fountain is a must, and of course Via del Corso, every shoppers dream street, we can dream at least!
But it was the second day that once again made me realize how much I love Rome. We headed off to see the Colosseum and the surrounding area.
The Colosseum is the largest amphitheatre ever built, it could hold from 50,000 to 80,000 spectators. Construction of the Colosseum started in AD 72 and was completed in AD 80. Considered one of the new 7 wonders of the world, it is one of Rome’s most popular tourist attractions.
I had never seen this area before and it was breathtaking as most of Rome is. If you ever get a chance to visit Rome, then this is the must see district.
Be sure to buy your ticket to enter the Colosseum inside or online from a respected outlet and not from the many and I mean many people trying to sell you a tour ticket outside. The difference in price is incredible.
What else to use for decorating the cake?
If you don’t with to use the chocolates, you could always decorate with sprinkles, or chocolate shavings or even berries such as raspberries or blueberries.
Can I add Espresso powder?
If you want you can add the powder, just a little will enhance the chocolate flavor in the cake. Using just a little will not give your cake a coffee taste. For a single layer cake all you would need is 1/2 a teaspoon.
How to store the Chocolate Cake
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 2-3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
If the cake is frosted then I usually keep it in the fridge, and I bring it to room temperature before serving.
How to freeze cake
The unfrosted cooled cake should be wrapped well in plastic then rewrapped in foil, place it in a freezer safe bag or container. It will keep up to 3 months in the freezer.
If you wish to freeze the frosted cake, then place it on a cookie sheet and freeze until firm, then wrap it and place in a freezer safe bag or container. It will last up to 3 months in the freezer.
To thaw remove the cake from the container, but leave wrapped. Let it thaw in the fridge. Then bring to room temperature to serve.
After celebrating with a few friends and family, the Chocolate Birthday Cake was served! And of course what’s birthday cake without a scoop of ice cream? I hope you enjoy this chocolate cake recipe as much as we did. Enjoy!
More Delicious Birthday Cake Recipes
Baci Chocolate Birthday Cake
Ingredients
CHOCOLATE CAKE
- 1¾ cups all purpose flour (or 2 cups cake/pastry flour and no cornstarch)
- ¼ cup cornstarch
- ¾ cup unsweetened cocoa (dutch processed)
- ¾ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 cup homemade buttermilk* (room temperature)
- 1 cup warm water
- 3 tablespoons vegetable oil (I use sunflower or corn oil) (I use corn oil)
- 1 teaspoon vanilla extract
*In a one cup measurement add one tablespoon of white vinegar then fill the cup with whole milk and let sit for 5-10 minutes. Stir to combine before using.
MASCARPONE CREAM FROSTING
- 1½ cups whole/ heavy or whipping cream
- 1 cup mascarpone
- ¼ cup Nutella
TOPPING
- 6 Baci Perugina Chocolates
EXTRAs
- ½-¾ cup finely chopped hazelnuts (optional)
Instructions
- Pre-heat oven to 350F (180C) and grease and flour two 8 inch (20cm) cake pans.
CHOCOLATE CAKE
- In a large bowl or stand mixer sift together the flour, corn starch, cocoa, baking soda, baking powder and salt.
- Add the sugar and whisk together, add the eggs, buttermilk, warm water, oil and vanilla beat on medium speed until smooth, approximately 2 minutes.
- Divide the batter between the two prepared pans and bake for approximately 30-35 minutes or until toothpick comes out clean. Let cool, then remove from pans.
MASCARPONE CREAM FROSTING
- In a medium bowl beat together until very thick the cream and mascarpone. Fold in the Nutella until streaks form. It only takes a 4 or 5 foldings.
PUTTING IT TOGETHER
- Remove the tops of the cakes to form flat layers. Place one layer on a plate and top with 1/4 of the frosting, place the other layer on top and spread with almost all the remaining frosting (leave approximately 1/2 cup to form rosettes on the top to hold the baci chocolates, I used a 1M tip) over the cake, including the sides. Top with chopped nuts, the rosettes and Baci chocolates. Enjoy!
Notes
Nutrition
Updated from November 21, 2018.
Thanks a lot for your quick reply. I made the layers again. It is an amazing cake. I am busy with the second one as we have 3 Birthdays in one week in December. Very easy to make and the outcome is perfect. I love all your recipes
Regards from Germany
Viliana
Hi Viliana, thanks so much, so glad it worked out. Enjoy the birthdays. Have a great weekend.
I made the layers today but the dough came out very liquide and I had to add some more flour. At the end it didn’t increase a lot, we will have not a very high cake. Is it suppose to be not very thick batter or? I will appreciate your reply.
Regards
Viliana
Hi Viliana, it is a thinner batter, you shouldn’t have added more flour. 🙂
I wanted to make this cake for my daughter’s birthday. Can I make the frosting a few days before, or do I have to wait until the day of the party to make it ?
Hi Otivia, because it includes mascarpone I would be afraid that it would not stay thick sitting in the fridge. So I would advise making it the day of the party. Happy Birthday to your daughter.
Hi Rosmary ,
I took your advice, and made I made this cake for my daughter’s birthday. She and everyone else LOVED IT! Thank you so much for sharing this recipe!
Hi Otivia, thanks so much, so glad everyone enjoyed it. And Happy Birthday to your daughter. Have a great week.
Hi again, Rosemary!
Thanks for your tip below. One other question for you: how much should I increase this recipe if using two 9-inch pans?
Also, so excited when I saw that you are sometimes based in Toronto – me too! Home sweet home :-).
Thanks for your help again!
Hi Natalie, your welcome, glad it helped. I wouldn’t increase it, in an 8 inch pan the layers were quite thick and it will work in a 9 inch also, just that it will be a bit thinner. Yes home sweet home is right, can’t wait to go back. 🙂 Have a wonderful Sunday.
I’m sorry, Rosemary. Natalie again. I have one last question (hopefully 3rd time is the charm! ;-)) I promise this is my last question.
Tomorrrow is the big bake day! I’ve tested half the recipe baking just the cake to taste (BTW, it’s delicious with the dutch cocoa powder- very rich!) I guess I’m nervous about how it will turn out because it’s my 1st chocolate cake! I usually make cheesecakes that have to chill overnight.
What do you recommend? Can this cake be made the night before – with frosting and all – and chilled in the fridge overnight? Or is it better to frost the cake on the day of? Thank you so much again!
Hi Natalie, I hope I’m not too late but you can make it the night before, wrap the cake tightly in plastic wrap while it is still warm, but not hot (to retain as much moisture as possible) and ice the next day, when the cake is still cold, then bring it to room temperature before serving. Hope that helps. Let me know how it goes. Take care.
Thanks for mentoring me on this chocolate cake! I appreciate all of your answers, Rosemary. It turned out great :-).
Hi Natalie, so happy you enjoyed it. Take care.
Hi there! This cake looks amazing and I’d like to make for an upcoming birthday.
Can I use dutch processed cocoa powder in this recipe or is it best to stick to unsweetened? Just asking because I’ve recently heard about the darker dutch cocoa!
Grazie! 🙂
Hi Natalie, thanks so much and yes you can use dutch processed cocoa powder.Let me know how it turns out. Have a great week.
Hi Rosemary! Love your recipes. I l also love Rome, visited with my sister last year and miss being able to travel. I’m planning to make myself a birthday cake soon. 🙂 Just want to make sure, when you say homemade buttermilk, the notes say “*add one tablespoon of white vinegar to a cup of buttermilk and let sit for 5 minutes. Stir to combine before using.” Did you mean one tablespoon of white vinegar to a cup of regular milk? Or is the vinegar added to buttermilk to make it more sour?
Thank you in advance!
Hi Maria, yes, sorry about that, I corrected it it should be in a one cup measurement add one tablespoon of vinegar and fill with whole milk. And Happy Birthday!
Thank you so much!
Hi Rosemary,
I made this cake for my husband’s birthday a few days ago. It was amazing and we all loved it! Mascarpone frosting was just perfect, so much creamier and lighter than regular chocolate whipped cream and with just enough sweetness from Nutella. We live in Rome so are still pretty much in lockdown as you know but this cake made his birthday a special one! Thank you for sharing this fantastic recipe!
Sorry I thought my previous comment didn’t get through so I sent another message and now both came through all of a sudden and there are two almost identical messages! Oops. Just wanted to thank you for the wonderful recipe and let you know how much my family loved it 🙂
Thanks Iku, so glad you enjoyed it. Happy Birthday to your husband. Take care.
Omg, this look so yummy! I’m craving for this right now, need to try this!
Hi Vidushi, thanks I hope you like it.
Rosemary:
I just came across this recipe. I have your book and make so many of your recipes and love them all. I just wanted to ask a question about this cake (Chocolate Baci Birthday Cake). Is 3 Tablespoons of oil correct? Most recipes have at least 1/2 cup for this size cake and I was wondering if it was accurate?? Thank you in advance for your response.
Hi Stefania, thanks so much and glad you enjoy the book. Yes 3 tablespoons is correct. I hope you enjoy it.
Fabulous, moist delicious cake!!!
Hi Renata, thanks so much.
Looks so good thinking of making it for Christmas we are a big Italian family and I think they would love it, some relatives are allergic to nuts, can you leave the nuttela out of the frosting?
Hi Susan thanks, yes you could leave the Nutella out. Maybe you could fold in some cooled melted chocolate (let it get cool and thick first). Hope that helps. Let me know how it goes. Merry Christmas.
can not wait to try this cake .we still have family living in Rome.My granddaughter was just married in Italy.can not beat Italy. Have a wonderful holiday LEE
Hi Lee, thanks so much and I hope you enjoy the cake. Glad you enjoyed your stay here. And a Happy Holiday to you too. 🙂
Visting family in FL.my granddaughter sent me an early Christmas present because won’t be back in New York for the holiday too my surprise it is your cookbook some of your desserts yummy Thank you happy holiday BOUN NATALE
Hi Lee, thanks so much, I hope you enjoy the book and have a wonderful Christmas. Buon Natale e Buon Anno!
Made this cake fo my sons birthday. Very good. I could have put the icing in a cup and just eaten that!🤪 Thanks for some FABULOUS recipes
Hi Denise, thanks so much and haha I know that frosting is gooood! Have a great week and Happy Birthday to your son. 🙂
I just made this cake and it was so delicious. Thanks so much and I love the photos of Rome, some day I hope to visit.
Hi Diane, thanks so much so glad you enjoyed the cake and I hope one day you do visit Rome. It is so beautiful. 🙂
The Roman Forum is my favorite place in Rome. But so many amazing, beautiful places. We also loved Castel Sant’Angelo! Rome is amazing!
Love all your recipes.
Hi Ellen, I totally agree, it was so beautiful. And thank you so glad you enjoy the recipes.