The stracciatella cake is a delicious and soft breakfast dessert. It gets its name from using some ingredients of stracciatella-flavored ice cream, namely cream and pieces of chocolate. The result is a soft cake with a somewhat compact crumb that melts in your mouth. The chocolate pieces in every bite are truly out of this world!
You can choose to use fresh cream for desserts and milk chocolate. I, being lactose intolerant, preferred to use vegetable cream and dark chocolate. This way, I made a lactose-free stracciatella cake that’s perfect for everyone. Choose the one you prefer: however, if you use already sweetened liquid cream, slightly reduce the amount of sugar in the recipe.
This cake with cream and chocolate is very easy to make. It doesn’t require large kitchen tools to make it. Just a bowl and electric whisks, and the batter will be ready to bake in minutes. You can also make the stracciatella cake with the Bimby: the recipe includes both methods.
Well, let’s move on to the recipe and see the whole process to make this delicious stracciatella cake with and without Bimby. But first, I’ll leave you with links to some recipes you might like!
- Difficulty: Very Easy
- Cost: Very Economic
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 699.86 (Kcal)
- Carbohydrates 74.43 (g) of which sugars 33.12 (g)
- Proteins 11.63 (g)
- Fat 41.47 (g) of which saturated 11.31 (g)of which unsaturated 16.09 (g)
- Fibers 5.43 (g)
- Sodium 42.26 (mg)
Indicative values for a portion of 143 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stracciatella Cake
- 1 3/4 cups all-purpose flour
- 1/2 cup potato starch
- 3 eggs
- 3/4 cup sugar
- 1/3 cup sunflower oil
- 3/4 cup heavy cream (or vegetable cream)
- 6 oz dark chocolate
- 1 packet vanillin
- 1 packet baking powder
- to taste powdered sugar
Tools for Stracciatella Cake
- Bowl
- Electric Whisks
- Cake Pan 9-inch Springform
Steps to Prepare Stracciatella Cake
Let’s see how to prepare the stracciatella cake. I’ll start with the classic method using electric whisks and then the method to prepare the stracciatella cake with the Bimby.
Before starting the cake, take all the ingredients out of the fridge. This way, you can use them at room temperature.
Chop the dark chocolate with a knife. It doesn’t matter if the pieces are irregular: the smaller ones will blend into the batter, the larger ones will tend to sink a bit more, but you’ll still find them in the cake. Set aside.
Place the eggs and sugar in a bowl.
Whisk with electric whisks for a few minutes. You should obtain a light and fluffy mixture.
Add the oil and liquid cream.
Mix again with the whisks for 2-3 minutes.
Gradually add the flour, potato starch, vanillin, and finally, the sifted baking powder.
Blend all the ingredients just enough to get a smooth and homogeneous batter. Put the electric whisks aside and continue with a spatula.
Add the chopped chocolate to the batter.
Gently fold it in with the spatula, using upward motions
Until all the chocolate is evenly distributed.
Grease and flour a 9-inch springform pan. Cover the bottom with parchment paper.
Pour the batter and level the stracciatella cake surface with a spatula.
Bake in a preheated static oven at 350°F for about 35 minutes. Always perform the toothpick test before removing the cake from the oven. If the toothpick comes out moist and with batter, continue baking for a few more minutes.
Once the cake is ready, take it out of the oven and let it cool completely before removing it from the cake pan.
Dust your stracciatella cake with powdered sugar.
Now let’s see how to prepare the stracciatella cake with the Bimby.
Regarding the chocolate, you can chop it with a knife or put it in pieces in the bowl and give a few Turbo pulses until you reach the desired size.
Then remove the chocolate from the bowl, rinse it quickly and put it back in place.
Put the eggs and sugar in the bowl: 3 min 98.6°F speed 4-5.
Add the liquid cream and oil: 1 min. speed 4-5.
Also add the flour, potato starch, vanillin, and sifted baking powder: 40 sec. speed 4.
Add the chocolate pieces: 30 sec. Reverse speed 2.
Pour the batter into a 9-inch springform pan, level the surface with a spatula.
Bake in a preheated static oven at 350°F for about 35 minutes. Always perform the toothpick test before removing the cake from the oven.
Once ready, let it cool completely. Then remove it from the pan, place your Bimby stracciatella cake on a serving plate, and serve dusted with powdered sugar.
Storage:
– The stracciatella cake can be stored at room temperature for 3-4 days in a container with a lid or under a cake dome.
– If you like, you can slice and freeze it already portioned. When you decide to eat it, just defrost it in the microwave with the defrost function or leave it at room temperature for at least half an hour.
FAQ (Frequently Asked Questions)
What kind of chocolate can be used for the stracciatella cake?
I used 50% dark chocolate in blocks, but if you prefer, you can also use 60%, 70%, and beyond. If you don’t like dark chocolate, you can use milk chocolate.
How to ensure the chocolate pieces don’t sink?
The larger pieces will tend to sink due to their weight but will remain in the cake. For added security, you can cut them and put them in the freezer until ready to use. You can also lightly flour them before adding to the batter.
If I don’t have chocolate blocks, can I use chocolate chips?
Yes, although the characteristic of the stracciatella cake is to find irregular pieces, larger or smaller, in the batter.
Can I substitute the cream?
Generally no, also because part of the fats expected for the cake comes from the cream. Furthermore, the cream gives the cake the delicate flavor that distinguishes it. If you absolutely have to substitute the cream, do so with whole yogurt and significantly increase the amount of oil.
