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.
Recipe Ingredients
- 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
- Salt
- 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.
FAQs
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
Ingredients
- 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.
EXTRAS
- 2-3 tablespoons powdered sugar (also known as icing or confectioners' sugar)
Instructions
- 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!
Notes
Nutrition
Recipe Adapted from Il Cucchiaio D’Argento . Updated from May 12, 2017.
Linda garland says
You posted a recipe for a mini chocolate chip Bundt cake with Espresso, that I really enjoyed. Unfortunately I didn’t save it. Please send me a link for it. Thank you
Rosemary says
Hi Linda, unfortunately that wasn’t me, I don’t have any mini bundt cake recipes, I don’t even own any mini bundt pans. It’s a good idea though. 🙂
Joan says
Is Ricotta Cheese ok in place of Mascarpone Cheese? I read in your comments, that Greek Yogurt is ok. I have that! Looking forward to your response. I’ve made so many of your wonderful desserts that my friends look forward to having it on Saturday nights. Have a magical night. Hugs from afar!
Rosemary says
Hi Joan, if you have greek yogurt I would use that rather than ricotta cheese, ricotta is lighter in flavour and fat content, although if you want to try it with ricotta, let me know how it goes. Let me know. Thanks so much so glad your friends enjoy the desserts. Take care and have a great weekend!
Sonia says
Hi Rosemary!
Could I use Greek yogurt instead of Mascarpone? Not same fat contents but similar texture.
Thanks!
Rosemary says
Hi Sonia, yes that would work, let me know how it goes. Take care!
Angie says
what if i dont have a bundt pan would any other pan work
Rosemary says
Hi Angie, Im sure it would work with a 9 inch round cake pan. Let me know how it goes.
TERESA says
Hi Rosemary! I’m an Italo-Australian woman living in Milan. I love your blog and have made quite a few of your recipes. Yesteeray I made this cake with the addition of finely chopped walnuts in place of the chocolate chips. I reduced the flour to 200 g and added 100 g of walnuts and it turned out beautifully moist and delicious. I too think that a bit more sugar wouldn’t hurt but it was gobbled up just the same! Keep the recipes coming.
Rosemary says
Hi Teresa, thanks so much, so glad everyone liked it. I went to Milan once with my daughter, it’s a beautiful city.
TERESA says
Hi Rosemary, I forgot to mention that I also added two tablespoons of instant coffee to the milk that I warmed up. Walnut and coffee is one of my favourite combinations after cinnamon.
Mil says
Hi Rosemary I made this the other day and it tasted great to me but my daughter’s have a sweet tooth and would like it a bit sweeter so next time I will add more sugar to satisfy their sweet tooth and add a ganache. I on the other hand loved it just as it is.
Thanks for sharing.
Mil
Rosemary says
Hi Mil, thanks, yes Italian cake are usually on the not so sweet side. Let me know how it goes with the extra sugar. 🙂
Rita C. says
Hi, I am no baker but I need a good ciambellone for Christmas Eve.
This one seems easy enough for me, my only question is regarding the butter.
Does the recipe call for salted or unsalted?
Grazie!
Rosemary says
Hi Rita, all my recipes use salted butter because I can never find unsalted in Italy (thanks, I just updated the recipe to show that). Hope that helps and you enjoy it. Merry Christmas.
Rona Macias says
I made it last night in a bundt pan and ate two slices this morning. This is perfection on a plate, I even imagined I was standing at an espresso cafe in Lucca while enjoying its dense texture and not too sweet taste. The chocolate bits elevate this cake to a higher level without interfering with the overall smooth, luscious “mouth feel”. Thank you for including gram measurements, I always use this option when available because it guarantees an excellent outcome. Your blog is my favorite, I appreciate the love and care you put into it for us!
Rosemary says
Hi Rona, thanks so much, I am so happy that you enjoy my blog and yes I try to give it my everything. You made my day, week and year. Have a wonderful weekend.
Linda says
I am looking forward to try this breakfast cake this week-end.
Thank you very much, it looks yummy!!
Rosemary says
Hi Linda, thanks hope you enjoy it. Have a great weekend.
Pat says
Would you mind sharing information about the beautiful pan you used? Thanks!
Rosemary says
Hi Pat thanks, I got it from either Williams Sonoma or Crate and Barrel it’s the smaller bundt pan. I love it.
Suzanne says
Everyone loved it! I ran out of milk and used rice milk, it turned out perfectly.
Rosemary says
Thanks Suzanne so glad everyone loved it. Thanks for letting me know about the rice milk.
Christie says
This is a gorgeous cake and one I would be happy to eat in the morning with a big cup of espresso.
Rosemary says
Hi Christie, thanks, have a great week.