Admittedly, my whole family has a sweet tooth—I just have the biggest! My mom was always very creative, coming up with desserts and ways to use the ingredients we had in the house. She'd make a pound cake similar to this and drizzle it with an espresso icing. But I've changed it a bit, finishing it with a more kidfriendly chocolate glaze.
star

Chocolate Mascarpone Pound Cake

Servings

1

Prep Time

10 minutes

Cook Time

55 minutes

Image of Chocolate Mascarpone Pound Cake

Ingredients

    For The Cake:

  • Butter (for the pan)
  • Flour (for the pan)
  • 1 16-ounce box of pound cake mix, such as Betty Crocker
  • 1 cup unsweetened cocoa powder (such as Hershey's)
  • 4 tablespoons ½ stick unsalted butter, at room temperature
  • ¼ cup 2 ounces mascarpone cheese, at room temperature
  • 1 cup whole milk
  • 3 tablespoons vegetable oil
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract

    • For The Glaze:

  • 1½ cups confectioners' sugar
  • ¼ cup unsweetened cocoa powder (such as Hershey)
  • 1 teaspoon pure vanilla extract

Instructions

    For the cake:

    1. Place an oven rack in the center of the oven. Preheat the oven to 350°F. Butter and flour a 9 x 5-inch metal loaf pan.
    2. In a large bowl, combine the pound cake mix, cocoa powder, butter, mascarpone cheese, milk, vegetable oil, eggs, and vanilla extract. Using an electric mixer, beat on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes until smooth and thick. Pour the batter into the prepared pan.
    3. Bake for 50 to 55 minutes, until a cake tester inserted into the middle of the cake comes out clean. Cool for 10 minutes and invert onto a rack to cool completely, about 1 hour.

    For the glaze:

    1. In a small bowl, whisk together the sugar and cocoa powder. Add the vanilla and slowly whisk in 3 tablespoons water, or a little more as needed, until the mixture is thick. Spoon the glaze over the cake and serve.
    nut free
    vegetarian