Torta Pan di Stelle.

Alternating layers of choco-nilla cake and Nutella filled with one of my favorite snack cookies

Mulino Bianco cookies are one of my favorite snacks. A large selection of treats from Baiocchi to Macine to the inspiration for this cake, Pan di Stelle, the brand specialized in the flour used in its products.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Torta Pan di Stelle.

Choco-Vanilla Cake

  • 12 tablespoons unsalted butter (softened to room temperature)
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2 cups white (granulated sugar)
  • 3-¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup brewed coffee
  • 1 cup Mulino Bianco Pan di Stelle cookies (crushed)
  • Additional Pan di Stelle cookies (for topping)
  • White star sprinkles (for topping)

Dark Chocolate Frosting

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 3-1/2 cups confectioner’s sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 6 tablespoons milk (any type)
  1. Preheat oven to 350 degrees F. Grease five 5-inch in diameter cake pans. Set aside.
  2. Beat the butter in the bowl of a standing mixer fitted with a paddle attachment. Add the vanilla and beat in the eggs, one at a time. Whisk in the sugar until well combined. Beat in the flour, baking powder, and salt. Pour about 1/3 of the batter into a separate bowl, and set aside. In the bowl with ? of the batter, whisk in the cocoa powder and coffee. Pour this batter equally among three out of the five pans, and the vanilla batter in the remaining two pans.
  3. Bake the cake layers for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pans, and allow to cool for 2 minutes in their pans before inverting onto a cooling rack to cool completely.
  4. In a large bowl, beat the butter for the frosting until light and fluffy. Add in confectioner’s sugar, cocoa powder, and espresso powder. Add in vanilla, and one tablespoon of milk at a time. Beat thoroughly after each addition. Add more milk if frosting is not loose enough.
  5. Place one of the cooled chocolate cake layers on a cake stand, and spread about 1/3 cup of the frosting over the top. Repeat with the remaining layers, alternating between vanilla and chocolate. Coat the entire cake in frosting and decorate with piped swirls on top, extra Pan di Stelle cookies, and white star sprinkles. Slice, and enjoy 🙂

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