Italian Chocolate Chip Cake
User Reviews
4.9
69 reviews
Excellent
Italian Chocolate Chip Cake
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This Italian Chocolate Chip Cake is filled with mini chocolate chips, it makes the perfect breakfast cake or snack treat.
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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)
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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
- If you use a stand mixer then be sure to use the paddle attachment.
- If you use a stand mixer then be sure to use the paddle attachment.
- 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.
- Be sure to cool the 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.
Nutrition Information
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Calories
359kcal
(18%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
68mg
(23%)
Sodium
181mg
(8%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
415IU
(8%)
Calcium
98mg
(10%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 68mg | 23% |
| Sodium | 181mg | 8% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 415IU | 8% |
| Calcium | 98mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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