Chocolate Mascarpone Pound Cake with Coffee Meringu

Name: Chocolate Mascarpone Pound Cake with Coffee Meringue Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 2 cups flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 2 sticks (1 cup) unsalted butter, at room temperature; 1 1/2 cups sugar; 2 eggs, at room temperature; 1 cup mascarpone cheese, at room temperature; 1 teaspoon pure vanilla extract; 2 egg whites; 1/8 teaspoon cream of tartar; 1/4 cup sugar; 1 teaspoon coffee extract

Servings: persons

Vegetable oil cooking spray
2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 cup mascarpone cheese, at room temperature
1 teaspoon pure vanilla extract
2 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon coffee extract

1
For the cake: Place an oven rack in the center of the oven.
2
Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray.
3
Set aside.
4
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5
Set aside.
6
In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes.
7
Beat in the eggs, one at a time, until smooth.
8
Gradually add the flour mixture and mix until just incorporated.
9
Reduce the mixer speed to low and add the mascarpone and vanilla.
10
Mix until incorporated.
11
Transfer the batter to the prepared loaf pan and bake for 70 to 75 minutes, or until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached.
12
Cool in the pan for 30 minutes.
13
Remove the cake from the pan and cool completely on a wire rack, about 2 hours.
14
For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy.
15
Add the cream of tartar and beat until the mixture forms soft peaks.
16
Gradually beat in the sugar.
17
With the mixer running on low speed, drizzle the coffee extract into the egg whites.
18
Increase the speed to high and beat for 3 to 4 minutes until smooth and thick.
19
Place the icing in a serving bowl.
20
Cut the pound cake into thin slices and serve with a dollop of icing.

1261

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable oil cooking spray, 2 cups flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and more.

Yes, Chocolate Mascarpone Pound Cake with Coffee Meringue Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Mascarpone Pound Cake with Coffee Meringue Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions