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Easy Italian Breakfast Cake

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This Italian Breakfast Cake, is an easy bundt cake recipe. Filled with chocolate chips and made incredibly delicious and moist with the addition of ricotta cheese. So good you will want breakfast more than once a day!

As I have mentioned it before the Italian is happiest when I bake his favourite Simple Cakes, such as a Yogurt Cake , Lemon Cake or this Vanilla Cake, nothing overly frosted or filled, as he says. He loves something homemade in the morning to dunk in his caffe latte, or even in the afternoon with an espresso, and I can’t lie so do I, except for the dunking!

I was going through an old Recipe Book that belonged to my friend’s mother, which she let me borrow. And I found a great recipe for this Italian Breakfast Cake with mini chocolate chips. I have made another cake kind of similar to this, also with Ricotta Cheese but it was a little more work.

How to make it

Drain the ricotta in a sieve for about 15-20 minutes. If the ricotta is thick then there really is no need to drain.In a medium bowl whisk together flour, baking powder and salt.

In a medium mixing bowl beat together melted butter, sugar and eggs for one minute. Add the ricotta cheese, flour mixture and vanilla and beat for one minute. Fold in chocolate chips.

Spoon the batter into the prepared cake pan and bake. Let cool, remove from pan, then drizzle with chocolate and or dust with icing sugar if desired.

As with most Italian Cakes there is no buttery frostings or creamy glazes. Just the usual dusting with Icing sugar. I decided to dress it up a bit with a drizzling of dark melted chocolate. And Please don’t say “oh I can’t eat this, I can’t stand Ricotta Cheese”. Well to tell the truth I’m not crazy about it either but for baking, it is amazing, you won’t even notice it.

And trust me it is the perfect addition to making a cake deliciously moist.

What do Italians eat for breakfast?

Those who eat breakfast at the local bar usually choose an espresso (plain or macchiato (a little milk added)) or a cappuccino served with a cornetto, also known as a croissant. They can be a simple one, or filled with custard, jam or a chocolate hazelnut filling.

A typical Italian breakfast at home is usually a caffe latte or espresso along side a cornetto, a few plain cookies, a slice of homemade cake or a few biscottate, which are spread with jam, honey or chocolate hazelnut filling. Cereal and a bowl of yogurt and fresh fruit are becoming more and popular also.

How to store the cake

The ricotta and chocolate cake can be kept at room temperature, be sure to keep it in an air tight container or in a covered cake dish. It will keep for 3-4 days. It can also be frozen in a freezer safe container or bag and will keep for up to three months in the freezer.

Different flavouring

I used vanilla flavouring in this cake but my friend’s mother used orange flavouring, you could also use cinnamon or even lemon or orange zest. Instead of chocolate chips you could add chop a good quality chocolate bar either dark or milk chocolate or even add some nuts if you like. Great for using up any leftover Easter chocolate.

So whichever you choose it really is delicious. The Perfect Chocolate Bundt Cake for breakfast, snack or even dessert. Exactly what Italian Cakes are made for. Enjoy!

More Recipes with Ricotta Cheese

Cassatelle with Ricotta

Ricotta Gnocchi Recipe

Italian Orange Ricotta Cookies

No Churn Ricotta Chocolate Chip Ice Cream

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Easy Italian Breakfast Cake

This Italian Breakfast Cake is filled with chocolate chips & made incredibly delicious and moist with the addition of ricotta cheese.
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Course Breakfast, Dessert, Snack
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 slices
Calories 201kcal
Author Rosemary Molloy

Ingredients

  • 2 cups flour (250 grams)
  • 2 teaspoons baking powder
  • 1 pinch salt**
  • 1/4 cup butter (melted & cooled)** (53 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup ricotta cheese (250 grams)
  • 1 teaspoon vanilla
  • 3/4 cup dark mini chocolate chips* divided (150 grams)

*I left a couple of tablespoons to sprinkle on top of the batter before baking.

    **If using unsalted butter then add 1/4 teaspoon of salt.

      EXTRAS

      • icing sugar/powdered sugar for dusting
      • melted dark or milk chocolate for drizzling

      Instructions

      • Drain the ricotta in a sieve for about 15-20 minutes. If the ricotta is thick then there really is no need to drain.
      • Pre-heat oven to 350° (180° celsius). Grease and flour a 9 inch (23 cm) bundt pan.
      • In a medium bowl whisk together flour, baking powder and salt.
      • In a medium mixing bowl beat together melted butter, sugar, eggs and egg yolk for one minute. Add the ricotta cheese, flour mixture and vanilla and beat for one minute, until smooth. Fold in chocolate chips.
      • Spoon the batter (which will be thick) into prepared cake pan, sprinkle with remaining chips and bake for approximately 30-35 minutes. Check for doneness with a toothpick. Let cool, remove from pan, drizzle with melted chocolate and or dust with icing sugar if desired. Enjoy!

      Notes

      Depending on your oven or cake pan of choice, the cake may take longer to bake.

      Nutrition

      Calories: 201kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 57mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 225IU | Calcium: 71mg | Iron: 1mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

      Updated from January 3, 2018.

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