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Home » Popular » Cakes & Cupcakes » Baci Chocolate Birthday Cake

Baci Chocolate Birthday Cake

By: Rosemary Published: February 14, 2023 Updated on: February 21, 2023

Jump to Recipe Print Recipe

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.

Baci cake on a cake stand.

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.

Table of Contents

  • Recipe Ingredients
      • For the Chocolate Cake
      • For the Frosting
      • Extras
  • How to Make Cake Flour
  • Why use room temperature ingredients?
  • What is the best cocoa to use
  • How to make a Chocolate Birthday Cake
      • For the frosting
  • What other Frosting can I use?
      • Never Miss a Recipe!
  • What else to use for decorating the cake?
  • Can I add Espresso powder?
  • How to store the Chocolate Cake
  • How to freeze cake
  • More Delicious Birthday Cake Recipes
  • Baci Chocolate Birthday Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • CHOCOLATE CAKE
      • *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
      • TOPPING
      • EXTRAs
    • Instructions 
      • CHOCOLATE CAKE
      • MASCARPONE CREAM FROSTING
      • PUTTING IT TOGETHER
    • Notes
    • Nutrition

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.

Baci cake on a cake stand.

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.

chocolate cake how to make mixing the batter, making the frosting

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. 

chocolate cake how to make icing the cake

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!

roman forum
The Roman Forum – The Roman Forum is a rectangular plaza that is surrounded by the ruins of several important ancient government buildings. In ancient Roman times this was known as the marketplace, “Forum Magnum” or “Forum”.
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    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.

    Rome Campetelli district
    Rome Campetelli
    chocolate cake the colosseum in the distant
    Walking up to the Colosseum
    the colosseum
    The Colosseum

    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. 

    inside the colosseum
    Inside the Colosseum
    the games
    The Games

    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.

    Imperial forum
    Imperial Forum
    rome celio
    Rome Celio

    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.

    The cake on a cake stand and a slice on a black plate.

    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!

    A slice of cake on a black plate.

    More Delicious Birthday Cake Recipes

    • Chocolate Cake with Mocha Frosting
    • Homemade Coconut Cake
    • Easy Ice Cream Cake
    • Vanilla Birthday Cake
    Baci cake on a cake stand.

    Baci Chocolate Birthday Cake

    Rosemary Molloy
    A Moist Delicious Chocolate Cake, with a Mascarpone Cream Filling topped with Baci Chocolates.  A Chocolate Lovers Cake.
    5 from 19 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 30 mins
    Total Time 1 hr 10 mins
    Course cake, Dessert
    Cuisine American/Italian
    Servings 12 servings
    Calories 505 kcal

    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

      To make homemade cake/pastry 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.
      Don’t throw out the tops of the cakes you can make this delicious Streusel Cinnamon Coffee Cake.
      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.
      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.
      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.

      Nutrition

      Calories: 505kcalCarbohydrates: 60gProtein: 7gFat: 27gSaturated Fat: 18gCholesterol: 93mgSodium: 117mgPotassium: 254mgFiber: 2gSugar: 39gVitamin A: 780IUVitamin C: 0.2mgCalcium: 123mgIron: 2.1mg
      Keyword baci birthday cake, birthday cake recipe, chocolate birthday cake, chocolate cake
      Tried this recipe?Let us know how it was!

      Updated from November 21, 2018.

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        1. Viliana says

          December 4, 2021 at 8:49 am

          5 stars
          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

          Reply
          • Rosemary says

            December 4, 2021 at 8:30 pm

            Hi Viliana, thanks so much, so glad it worked out. Enjoy the birthdays. Have a great weekend.

            Reply
        2. Viliana says

          December 1, 2021 at 6:56 pm

          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

          Reply
          • Rosemary says

            December 1, 2021 at 8:00 pm

            Hi Viliana, it is a thinner batter, you shouldn’t have added more flour. 🙂

            Reply
        3. Otivia Fantigrossi says

          November 21, 2021 at 8:47 pm

          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 ?

          Reply
          • Rosemary says

            November 22, 2021 at 1:04 pm

            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.

            Reply
            • Otivia A Fantigrossi says

              December 5, 2021 at 8:25 pm

              5 stars
              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!

            • Rosemary says

              December 6, 2021 at 5:10 pm

              Hi Otivia, thanks so much, so glad everyone enjoyed it. And Happy Birthday to your daughter. Have a great week.

        4. Natalie says

          September 5, 2021 at 9:42 am

          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!

          Reply
          • Rosemary says

            September 5, 2021 at 10:25 am

            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.

            Reply
            • Natalie says

              September 16, 2021 at 10:36 pm

              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!

            • Rosemary says

              September 17, 2021 at 8:35 am

              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.

            • Natalie says

              September 20, 2021 at 4:52 pm

              Thanks for mentoring me on this chocolate cake! I appreciate all of your answers, Rosemary. It turned out great :-).

            • Rosemary says

              September 22, 2021 at 6:33 pm

              Hi Natalie, so happy you enjoyed it. Take care.

        5. Natalie says

          August 29, 2021 at 10:57 am

          5 stars
          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! 🙂

          Reply
          • Rosemary says

            August 30, 2021 at 1:16 pm

            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.

            Reply
        6. Maria says

          September 2, 2020 at 7:53 pm

          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!

          Reply
          • Rosemary says

            September 2, 2020 at 9:22 pm

            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!

            Reply
            • Maria says

              September 3, 2020 at 8:32 pm

              Thank you so much!

        7. Iku says

          May 17, 2020 at 4:45 pm

          5 stars
          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!

          Reply
          • Iku says

            May 17, 2020 at 4:51 pm

            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 🙂

            Reply
          • Rosemary says

            May 17, 2020 at 9:03 pm

            Thanks Iku, so glad you enjoyed it. Happy Birthday to your husband. Take care.

            Reply
        8. Vidushi says

          March 20, 2020 at 9:50 am

          Omg, this look so yummy! I’m craving for this right now, need to try this!

          Reply
          • Rosemary says

            March 20, 2020 at 9:21 pm

            Hi Vidushi, thanks I hope you like it.

            Reply
        9. Stefania Scat says

          January 24, 2020 at 1:23 am

          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.

          Reply
          • Rosemary says

            January 24, 2020 at 10:18 am

            Hi Stefania, thanks so much and glad you enjoy the book. Yes 3 tablespoons is correct. I hope you enjoy it.

            Reply
        10. Renata says

          October 4, 2019 at 3:04 pm

          5 stars
          Fabulous, moist delicious cake!!!

          Reply
          • Rosemary says

            October 5, 2019 at 2:13 pm

            Hi Renata, thanks so much.

            Reply
        11. Susan says

          December 13, 2018 at 3:26 pm

          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?

          Reply
          • Rosemary says

            December 13, 2018 at 4:03 pm

            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.

            Reply
        12. LEE says

          November 28, 2018 at 11:01 am

          5 stars
          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

          Reply
          • Rosemary says

            November 29, 2018 at 6:52 pm

            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. 🙂

            Reply
            • lee says

              December 10, 2018 at 9:45 pm

              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

            • Rosemary says

              December 11, 2018 at 8:47 am

              Hi Lee, thanks so much, I hope you enjoy the book and have a wonderful Christmas. Buon Natale e Buon Anno!

        13. Denise says

          November 25, 2018 at 8:32 pm

          5 stars
          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

          Reply
          • Rosemary says

            November 25, 2018 at 10:30 pm

            Hi Denise, thanks so much and haha I know that frosting is gooood! Have a great week and Happy Birthday to your son. 🙂

            Reply
        14. Diane says

          November 22, 2018 at 5:23 pm

          5 stars
          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.

          Reply
          • Rosemary says

            November 22, 2018 at 5:23 pm

            Hi Diane, thanks so much so glad you enjoyed the cake and I hope one day you do visit Rome. It is so beautiful. 🙂

            Reply
        15. Ellen says

          November 22, 2018 at 6:16 am

          5 stars
          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.

          Reply
          • Rosemary says

            November 22, 2018 at 5:25 pm

            Hi Ellen, I totally agree, it was so beautiful. And thank you so glad you enjoy the recipes.

            Reply
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        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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