This Chocolate Bibingka Cake is made with rice flour and chocolate chips and has a ChocNut frosting with lots of fun sprinkles!
I first had this cake in Maui at a restaurant called Tin Roof. It's a restaurant by Top Chef alum Sheldon Simeon who is Filipino!
He also includes it in his cookbook Cook Real Hawai'i. In my version, it's more for a home cook where we use a Bibingka Cake mix for the cake and mix together some ChocNut spread and mascarpone to make the frosting. So super easy!
Let's make it!
Chocolate Bibingka Cake Ingredients
Bibingka Mix - This White King Bibingka mix contains two packets. You will only need one and you can buy this at any Filipino grocery store.
Eggs - You will need 3 eggs at room temperature.
Chocolate - Use 1 cup of dark chocolate chips.
Butter - You will need ½ cup of butter. It doesn't need to be melted as you will melt it together with the chocolate chips.
Coconut Milk - You can use any milk, but I had some coconut milk on hand. You will need ½ cup of milk.
Coconut Condensed Milk - I used coconut condensed milk, as I think it's not as sweet. You will need a whole can.
How To Make The Cake
Here are the instructions on how to make Chocolate Bibingka Cake step by step.
First pre-heat your oven to 350F.
In a small bowl combine the chocolate chips and the butter. Heat in the microwave 30 seconds at a time to melt everything. Stir until it's all smooth. Leave to cool.
In a large bowl whip the 3 eggs until nice and frothy.
Add the whole can of coconut condensed milk to the whipped eggs and mix well.
Add in the ½ cup of coconut and mix well again.
Add in the packet of Bibingka mix and whisk until nice and smooth.
Add in the melted butter and chocolate and mix until super smooth.
Line a 9x13 baking pan with parchment paper and spray with baking spray.
Pour in the Chocolate Bibingka Cake batter and smooth too the edges. Bake for 30-35 minutes.
ChocNut Frosting Ingredients
While the cake is baking, we can prepare the frosting. This is what you will need.
ChocNut Spread - You will need 1 cup of ChocNut Spread. You can buy this spread or make your own using my ChocNut Spread Recipe.
Mascarpone Cheese - The second ingredient you will need for the frosting is 8oz of mascarpone. Make sure it is at room temperature so that it's easier to mix into the ChocNut Spread.
ChocNut Candy - I only needed 3 pieces of candy, but you can use more if you want as a topping.
Sprinkles - This is just for fun. You will need about ¼ cup of super fun and bright sprinkles to finish off the Chocolate Bibingka Cake. Just like they do at Tin Roof.
How To Make The Frosting
I mean, it's super, super easy. Just combine and mix.
Combine 1 cup ChocNut Spread and 8oz of Mascarpone cheese in a large bowl.
Mix together until you have a nice fluffy frosting.
How to Frost Your Chocolate Bibingka Cake
Now is the fun part! Frosting and decorating!
Once the Chocolate Bibingka Chocolate Cake is baked, leave it to cool in the pan for 10 minutes.
Then transfer to a wire rack to full cooly. Remember don't frost a hot cake!
Once the cake has been cooled fully move it to your serving tray to decorate.
First spread the ChocNut Frosting all over going all the way to the edges of the cake.
Then sprinkle broken pieces of ChocNut candy all over the frosting.
Finally finish by sprinkling sprinkles all over the top of the cake. That's it!
How To Serve It
To serve the Chocolate Bibingka Cake cut into small squares. I got 30 small squares out of my cake.
Since it has lots of sprinkles it can also work as a birthday cake, so you can add a candle on one if you wish.
This is a great cake to bring at potlucks as you can pre-slice the cakes so that everyone can just quickly grab a piece.
If you do have any leftover you can wrap them up individually in plastic wrap and freeze for up to 3 months. Don't forget to label and date them!
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- 9x13 Baking Pan
Ingredients
Chocolate Cake Mix
- 1 Cup Chocolate Chips
- ½ Cup Butter
- 3 Eggs at Room Temperature
- 11.25 oz Can Condensed Coconut Milk
- ½ Cup Coconut Milk
- 1 Packet Bibingka Mix
ChocNut Frosting
- 1 Cup ChocNut Spread
- 8 oz Mascarpone Cheese
- 3 Pieces ChocNut Candy
- ¼ Cup Sprinkles
Instructions
Bake the Cake
- Pre-Heat Oven to 350F. Line a 9x13 pan with parchment paper and spray with baking spray.
- In a small bowl combine the 1 cup of chocolate chips and ½ cup of butter. Heat in the microwave 30 seconds at a time to melt everything. Stir until it's all smooth. Leave to cool.
- In a large bowl whip the 3 eggs until nice and frothy. Add the whole can of coconut condensed milk to the whipped eggs and mix well. Add in the ½ cup of coconut and mix well again. Add in the packet of Bibingka mix and whisk until nice and smooth. Add in the melted butter and chocolate and mix until super smooth.
- Pour the Chocolate Bibingka Cake batter into your prepared pan and smooth too the edges. Bake for 30-35 minutes until the edges start to pull from the edges of the pan.
Make the Frosting
- While the cake is baking, we can prepare the frosting
- Combine 1 cup ChocNut Spread and 8oz of Mascarpone cheese in a large bowl. Mix together until you have a nice fluffy frosting. Leave out at room temperature until the cake is ready to frost.
Frosting the Chocolate Bibingka Cake
- Once the Chocolate Bibingka Chocolate Cake is baked, leave it to cool in the pan for 10 minutes.
- Then transfer to a wire rack to full cooly. Remember don't frost a hot cake!
- Once the cake has been cooled fully move it to your serving tray to decorate.
- First spread the ChocNut Frosting all over going all the way to the edges of the cake. Then sprinkle broken pieces of ChocNut candy all over the frosting. Finally finish by sprinkling sprinkles all over the top of the cake. That's it!
- Slice into small squares to serve.
Leave a Reply