If you’re looking for a delicious way to use up leftover bread, this Italian Chocolate Bread Cake is the perfect recipe. In Italy, stale bread never goes to waste: it’s often transformed into comforting dishes, both savory and sweet.
This rustic cake is one of the most traditional examples, turning simple pantry ingredients into a rich and chocolatey dessert that everyone will love. Unlike the classic bread pudding, which is soft and custardy, this Italian version is denser, almost like a cake, with a deep chocolate flavor.
The recipe is very easy: you just soak stale bread in milk, mix it with eggs, sugar, and cocoa, then bake until firm. Once cooled, a dusting of powdered sugar is all it needs for the perfect finishing touch.
Italian Chocolate Bread Cake is ideal as a family dessert, for Sunday lunch, or even as a sweet breakfast treat with a cup of coffee. It’s budget-friendly, zero-waste, and full of authentic Italian flavor.
Try this simple recipe and discover how a humble loaf of old bread can become one of the most irresistible homemade cakes you’ve ever tasted.
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Ingredients
Prep Time: 30 Min | Cook Time: 50 Min | Servings: 8
Ingredients for a 24 cm (9 inch) round cake pan
- 350 g (12 oz) stale bread
- 120 g (½ cup + 2 tablespoons) granulated sugar
- 1 liter (~4 cups) milk, at room temperature
- 2 medium eggs
- 15 g (1 tablespoon) unsalted butter, at room temperature
- 20 g (3 tablespoons) unsweetened cocoa powder
- 80 g (½ cup) chocolate chips
- Powdered sugar, for dusting
Instructions
Step 1) - Break the stale bread into medium-sized pieces and place them in a large mixing bowl. Pour the milk over the bread and let it soak until the bread has absorbed all the liquid and becomes soft. Stir occasionally to help the bread break down and blend with the milk. This process will take about 20 minutes.
TIP: In the traditional Italian recipe, the bread is left in chunks to give the cake a rustic texture. If you prefer a smoother and creamier consistency, you can finely grind the bread before soaking it.
Step 2) - Once the bread has fully absorbed the milk, add the eggs, the butter (softened at room temperature), and the granulated sugar. Mix thoroughly until all the ingredients are well combined and the mixture is uniform.
Step 3) - Sift in the unsweetened cocoa powder to avoid lumps, then stir in the chocolate chips. Mix until the cocoa is evenly distributed and the chocolate chips are well incorporated.
Step 4) - Line a 9-inch (24 cm) cake pan with parchment paper. Pour the bread and chocolate mixture into the pan, spreading it evenly with a spatula to level the surface.
Step 5) - Bake in a preheated static oven at 350°F (180°C) for about 50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
TIP: If using a convection oven, reduce the temperature to 325°F (165°C) and check the cake a few minutes earlier, as it may bake faster.
Allow the cake to cool in the pan, then transfer it to a serving plate. Dust the top generously with powdered sugar before serving. Enjoy your Italian Chocolate Bread Cake slightly warm or at room temperature.
Storage
This Italian Chocolate Bread Cake keeps very well for several days, making it a perfect make-ahead dessert. Once completely cooled, store it at room temperature in an airtight container for up to 3 days. If your kitchen is warm or humid, it’s better to keep it in the refrigerator, where it will last about 5 days.
To enjoy it at its best, bring the cake back to room temperature before serving, or warm individual slices in the microwave for a few seconds. This will make the chocolate chips slightly melty again and enhance the flavor.
You can also freeze the cake: cut it into slices, wrap each piece in plastic wrap, then place in a freezer-safe bag. It will keep well for up to 2 months. Thaw at room temperature, or reheat gently in the oven or microwave before serving.
Variations
One of the best things about this Italian Chocolate Bread Cake is how versatile it is. In different Italian regions, families customize the recipe according to their traditions and whatever they have in the pantry. Here are some delicious ideas to try:
- Amaretti Cookies: Crush a handful of amaretti and add them to the mixture before baking. They bring a subtle almond flavor and make the cake even more authentically Italian.
- Dried Fruit: Raisins, sultanas, or dried figs soaked in a little rum or Marsala wine add sweetness and extra depth of flavor.
- Nuts: Chopped hazelnuts, walnuts, or almonds give the cake a crunchy texture that contrasts beautifully with the softness of the bread.
- Spices: A pinch of cinnamon, nutmeg, or even a touch of ground cloves will give your cake a warm and aromatic twist.
- Liquor: For a more adult version, you can flavor the milk with a splash of rum, brandy, or amaretto liqueur before soaking the bread.
These small adjustments allow you to create your own version of this classic, while still keeping the rustic charm of the traditional torta di pane e cioccolato.
More Italian Recipes You’ll Love
If you enjoyed this Italian Chocolate Bread Cake, here are some other traditional Italian recipes you might like to try:
- Crostata al Cioccolato (Italian Chocolate Tart) – a buttery shortcrust pastry filled with rich chocolate cream.
- Torta con Fichi Freschi, Cioccolato Fondente e Ricotta (Italian Chocolate Fig Cake with Ricotta) – a rustic cake with the perfect balance of figs, ricotta, and dark chocolate.
- Pumpkin Bundt Cake with Amaretti and Chocolate – a soft and moist fall dessert flavored with amaretti cookies and chocolate.
- Panzanella (Italian Bread Salad) – a Tuscan classic made with stale bread, tomatoes, and fresh vegetables.
- Pappa al Pomodoro (Tuscan Tomato and Bread Soup) – a hearty, comforting soup made with stale bread and ripe tomatoes.
Italian Chocolate Bread Cake: FAQs
This is an old Italian recipe, part of the cucina povera tradition, especially from Northern Italy, where nothing was wasted. Stale bread was never thrown away but reused to make other dishes, both savory and sweet. This Italian Chocolate Bread Cake is one of those anti-waste recipes. Of course, if you don’t have stale bread at home, you can easily make it with fresh bread. The result will be just as delicious.
Not exactly. American bread pudding is usually soft and custardy, while the Italian version is denser, more cake-like, and rich in cocoa flavor. Think of it as a rustic Italian cousin of bread pudding.
Recipe Card
Torta di Pane e Cioccolato (Italian Chocolate Bread Cake)
Ingredients
- 350 g stale bread - 12 oz
- 120 g granulated sugar - ½ cup + 2 tablespoons
- 1 liter milk - ~4 cups, at room temperature
- 2 medium eggs
- 15 g unsalted butter - 1 tablespoon, at room temperature
- 20 g unsweetened cocoa powder - 3 tablespoons
- 80 g chocolate chips - ½ cup
- powdered sugar - for dusting
Instructions
- Break the stale bread into medium-sized pieces and place them in a large mixing bowl. Pour the milk over the bread and let it soak until the bread has absorbed all the liquid and becomes soft. Stir occasionally to help the bread break down and blend with the milk. This process will take about 20 minutes.TIP: In the traditional Italian recipe, the bread is left in chunks to give the cake a rustic texture. If you prefer a smoother and creamier consistency, you can finely grind the bread before soaking it.
- Once the bread has fully absorbed the milk, add the eggs, the butter (softened at room temperature), and the granulated sugar. Mix thoroughly until all the ingredients are well combined and the mixture is uniform.
- Sift in the unsweetened cocoa powder to avoid lumps, then stir in the chocolate chips. Mix until the cocoa is evenly distributed and the chocolate chips are well incorporated.
- Line a 9-inch (24 cm) cake pan with parchment paper. Pour the bread and chocolate mixture into the pan, spreading it evenly with a spatula to level the surface.
- Bake in a preheated static oven at 350°F (180°C) for about 50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.TIP: If using a convection oven, reduce the temperature to 325°F (165°C) and check the cake a few minutes earlier, as it may bake faster.
- Allow the cake to cool in the pan, then transfer it to a serving plate. Dust the top generously with powdered sugar before serving. Enjoy your Italian Chocolate Bread Cake slightly warm or at room temperature.
John Taylor says
I think that it is important to distinguish between stale and dry bread. Stale bread is not dry bread, and can be quite moist and will not soak up the milk as well old dry bread. So the weight measure will depend on what type of bread you are using. I tried this with half the amount of milk and break and used hot chocolate powder (2 Tbsp) and 2 Tbsp sugar, and two eggs and it was great, except that I left it in the oven too long and the tips of pieces of bread on the top got dried and hard.
Doris says
I love the not so sweet taste and the rubbery texture.
Magda says
I just tried this recipe, intending to make half the quantity as I didn't have enough bread. Then I found more stale bread but in a senior moment went ahead and mixed the cake with the full quantity of it - actually about 11 oz, and some chopped almonds to make the weight - but half of everything else! (With slightly less sugar and more cocoa powder). It is still delicious. Thank you for the recipe!
sharon says
I made this cake. It's a great way to use up stale bread. Now in my bookmark I did add chopped almonds and chopped dried apricots.