This Italian Chocolate Chip Cake is filled with mini chocolate chips, it makes the perfect breakfast cake or snack treat. The cake goes well with milk and tea and has the perfect amount of sweetness. Kids will love it!
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I hate wasting food, as I am sure most of us do. So when I saw the leftover Mascarpone in the fridge from my Lemon Tiramisu Cake, I new I had to make something. And that something was this Italian Breakfast Cake.
I learned from eating many Italian cakes that, yes Italians tend to like drier cakes and yes they even eat cake in the morning along with their cappuccino or espresso, sounds good to me!
For them the simple bundt cake known as a “Ciambellone” (big donut in English) is sprinkled with powdered sugar and served, it’s the perfect addition to a café, espresso or even cafe latte. A buttercream frosting is only used for special occasions such as a birthday or anniversary.
But I have to say this Italian Chocolate Chip Cake with Mascarpone and Chocolate Chips is not what I would consider a dry Italian Cake or regular cake for that matter.
- Flour – all purpose flour
- Corn starch
- Eggs – room temperature large eggs
- Sugar – granulated sugar
- Mascarpone – room temperature
- Milk – room temperature 2% or whole/heavy milk
- Baking powder
- Butter – melted and cooled
- Vanilla – vanilla extract
- Chocolate chips – semi-sweet chocolate chips I use mini chips
- Powdered sugar – also known as icing sugar or confectioners’ sugar
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, which will help to create a light tender baked good.
How to make a Chocolate Chip Cake
In a medium bowl whisk together flour, corn starch, baking powder and salt.
In a large bowl beat together on medium speed the eggs and sugar until pale and creamy, add the mascarpone beat to combine, add the vanilla, milk and melted butter and beat. If you use a stand mixer then be sure to use the paddle attachment.
Fold the dry ingredients into the wet ingredients until combined well, fold in the chocolate chips.
Spoon the cake batter into the prepared cake pan and bake for approximately 45-50 minutes or until toothpick comes out clean or with a few crumbs attached.
Let the cake sit in the pan for approximately 15-20 minutes before moving to a wire rack to cool completely.
Dust with powdered sugar before serving.
What is Italian cake made of?
This Italian breakfast cake uses a lot of pantry staples you probably already have at home. The main pantry ingredients include flour, corn starch, sugar, baking powder, vanilla, and salt. Additional ingredients for this recipe include eggs, mascarpone cheese, milk, butter, and chocolate chips.
Do Italians eat cake for breakfast?
Italians mostly eat sweet foods for breakfast. Biscotti, bread with butter and jam, croissant or cornetti, cookies and milk, and cake are typical breakfast foods. The sugar in these breakfast foods are meant to get energy up and running in the morning.
Some bundt cakes do have frosting, however this recipe does not. This Italian breakfast cake is perfectly topped with sprinkled powdered sugar.
Allow the cake to cool for about 15-20 minutes in the pan, then turn upside down onto a wire rack to release the cake. Allow to cool completely before serving.
Yes, a bundt pan definitely needs to be greased well before adding batter. To grease, you can use butter or vegetable oil and then flour or you can use a non-stick cooking spray. Be sure to get in all of the cracks to cover it well before adding any batter.
Bundt cake is made with a special “bundt” pan with a hole in the center. Bundt pans make cakes with fluted sides, and come in a variety of patterns, making for a beautiful presentation.
Bundt cakes, coffee cake, waffle cake, pancakes, funnel cakes.
How to store the Breakfast Cake
As long as the cake is unfrosted it can be kept at room temperature. Keep it in a cake container or well wrapped in plastic wrap. It will keep for up to 3 days. If you store it in the refrigerator, wrap it tightly in plastic wrap or foil to keep it from drying out. It will keep for up to 5-6 days in the fridge. Bring it to room temperature before serving.
How to freeze it
Be sure to cool the chocolate chip cake completely, then wrap it tightly in either plastic wrap or foil, place it in a freezer safe bag. The cake will keep for up to 2 months in the freezer. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving, bring it to room temperature before serving. About one hour should be enough time.
So when I get comments on some of my Italian cakes saying “OMG it’s so dry”, my response should be … 1. You have no idea! and 2. Maybe a little, but it’s Italian! But to tell the truth I don’t find that any of my Italian cakes are too dry.
I hope you try this Italian Breakfast Cake and let me know what you think. Enjoy!
Other Delicious Italian Breakfast Cakes
- Italian Glazed Mandarin Orange Almond Cake
- Easy Italian Pear Cake
- Tablespoon Italian Lemon Cake
- Italian Nutella Cake
Italian Chocolate Chip Cake
- 2¼ cups + 1 tablespoon flour (300 grams total)
- 1 cup corn starch
- 2 teaspoons baking powder
- 1 pinch salt*
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup sugar
- ⅔ cup + 3 tablespoons mascarpone (room temperature) (200 grams total)
- 1 teaspoon vanilla
- ¾ cup + 2½ tablespoons milk (room temperature 2% or whole milk) (200 grams total)
- ⅓ cup butter melted (cooled)*
- ½ cup mini dark chocolate chips
*If you using unsalted butter use ¼ teaspoon of salt.
For room temperature ingredients remove from the fridge approximately 60 minutes before using.
- 2-3 tablespoons powdered sugar (also known as icing or confectioners' sugar)
- Pre-heat oven to 340F (175C), grease and flour well a 10 inch (26 cm) bundt pan.
- In a medium bowl whisk together the flour, corn starch, baking powder and salt.
- In a large bowl beat together on medium speed the eggs and sugar until pale and creamy, approximately 2-3 minutes, add the mascarpone beat to combine, add the vanilla, milk and melted butter and beat until smooth and combined.
- Fold the flour mixture into the wet mixture, gently fold until well combined. Fold in the chocolate chips. Spoon the batter into the prepared bundt pan and bake for approximately 45-50 minutes or until tooth pick comes out dry or a few crumbs attached.
- Let the cake sit in the pan for approximately 15-20 minutes before moving to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Recipe Adapted from Il Cucchiaio D’Argento . Updated from May 12, 2017.