The bologna cake recipe is a type of cake that originated in Bologna, Italy. It is made with a special type of flour called “00” flour, which is very fine and has a lower protein content than other types of flour.
This makes the cake very light and fluffy. The cake is typically filled with a sweet cream cheese filling, and it is often decorated with fondant or icing.
The recipe for Bologna cake has been passed down through generations of Italian families, and it is now enjoyed by people worldwide. If you have never had this cake before, you are in for a treat!
What is the Bologna cake recipe?
The Bologna cake is a classic Italian cake made with a simple sponge cake base, filled with a chocolate and hazelnut spread, and then covered in a chocolate ganache.
This cake is simple to make and can be made ahead of time, perfect for parties and gatherings. It is a fluffy and moist cake often served with sweet icing or cream filling.
Where did bologna cake originate?
There is some debate over where bologna cake originated, but it is thought to have come from Italy. The earliest known recipe for bologna cake was published in 1829.
However, it is also possible that the cake was created in America, as there are recipes for similar cakes that date back to the early 1800s. Whatever its origins, bologna cake is a delicious and unusual treat that will surprise and delight your guests!
Can I make this cake at home?
Yes, you can easily make bologna cake at home!
The recipe is relatively simple and only requires a few ingredients. You will need to use a special type of flour called “00” flour, found in most Italian markets or online. Once you have the flour, simply follow the recipe to create your delicious bologna cake.
How long does it take to make this cake?
The time it takes to make bologna cake will vary depending on the recipe you use. However, most recipes will take about 1-2 hours to complete. This includes the time it takes to bake the cake and the time it takes to prepare the filling and decorate the cake.
Bologna Cake Recipe
Ingredients
For the cake:
- 1 cup "00" flour (250 grams)
- 1/4 teaspoon Baking powder
- 3 Eggs (beaten)
- 1/2 cup Milk (120 ml)
- 1/4 cup Butter, melted (60 grams)
- 1/2 cup Sugar (120 grams)
- 1 teaspoon Vanilla extract
For the filling:
- 1/2 cup Chocolate hazelnut spread (120 grams)
For the ganache:
- 1/4 cup Geavy cream (60 ml)
- 1/4 cup Dark chocolate, chopped (60 grams)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease and flour a 9-inch (23 cm) cake pan.
- Whisk together the flour and baking powder in a large bowl.
- Whisk together the eggs, milk, and melted butter in another bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the sugar and vanilla extract.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for a few minutes, then remove it from the pan and place it on a wire rack to cool completely.
- To make the filling, simply spread the chocolate hazelnut evenly over the cake's top.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it comes to a boil.
- Remove from the heat and add the chopped chocolate. Let sit for a few minutes, then whisk until smooth.
- Spread the ganache over the top of the cake, then let it sit before serving.
- Enjoy!
Can I replace or add some ingredients?
Yes, you can replace or add ingredients to this recipe. For example, you could use a different type of flour if you can’t find “00” flour.
You could also add nuts or dried fruit to the cake batter for extra flavor. And, of course, feel free to experiment with the filling and ganache to create your unique flavor combination.
Tips and tricks for a better cake
First of all, make sure all of your ingredients are at room temperature before beginning to bake. Room temperature ingredients mix more easily and produce a more consistent cake.
- Weigh your flour instead of measuring it by volume to ensure more accurate results.
- Sift the flour and baking powder together before adding wet ingredients to prevent lumps in the batter.
- Be careful not to overmix the batter. Mix just until the ingredients are combined.
- Preheat your oven before baking the cake to ensure it’s at the right temperature when it goes in.
- Bake the cake in the middle of the oven to ensure even cooking.
- Check the cake for doneness before removing it from the oven. A toothpick inserted into the center should come clean when the cake is made.
- Allow the cake to cool completely before filling or frosting.
- When spreading the chocolate hazelnut spread, be sure to go all the way to the edges of the cake so that no bare spots are left.
- The ganache can be made ahead of time and stored in the fridge until ready to use it. Just reheat it gently until it’s spreadable.
- If you want a super smooth ganache, strain it through a fine-mesh sieve before spreading it on the cake.
- The ganache will be set more quickly if you place the cake in the fridge for a bit after spreading it on.
Finally, leftover cake can be stored in an airtight container at room temperature for a few days.
Can I store this cake recipe?
Yes, you can store this cake recipe at room temperature for up to 3 days or in the fridge for 1 week. If you want to store it for longer, you can freeze it for up to 2 months. Just be sure to wrap it well before freezing.
Things to take care of while storing this recipe:
- Make sure the cake is completely cooled before storing.
- Store in an airtight container.
- If stored in the fridge, you may want to place the cake on a plate or in a container that has a lid to prevent it from drying out.
- If stored in the freezer, wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag.
- Label the container with the name and date of the recipe.
- When ready to enjoy, thaw the cake overnight in the fridge or at room temperature.
- If the cake looks dry, you can moisten it with a simple syrup made of equal parts sugar and water.
- Store leftover ganache in a separate airtight container in the fridge for up to 2 weeks.
FInally, you can use the leftover ganache to make truffles or frost other cakes and cupcakes.
Final Words
This recipe is for a delicious chocolate hazelnut cake perfect for any occasion.
The cake is moist and fluffy, with a rich chocolate flavor. The chocolate hazelnut spread and ganache make it even more special. This cake is sure to please anyone who tries it! Be sure to follow the tips and tricks for a perfect cake. Enjoy!
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