Chocolate Mascarpone Pound Cake with Coffee Meringue Icing

Name: Chocolate Mascarpone Pound Cake with Coffee Meringue Icing
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon coffee extract; 0 teaspoons cream of tartar; 2 egg whites; 2 eggs, at room temperature; 473 milliliters flour; 237 milliliters mascarpone cheese, at room temperature; 1 teaspoons fine sea salt; 59 milliliters sugar; 355 milliliters sugar; 237 milliliters sticks unsalted butter, at room temperature; 177 milliliters unsweetened cocoa powder; 1 teaspoon pure vanilla extract

This recipe makes 8 servings with 653 calories, 9g of protein, and 38g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, sugar, sea salt, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Loaf Pan

Oven

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Gradually add the flour mixture and mix until just incorporated. Reduce the mixer speed to low and add the mascarpone and vanilla.

Ingredients you will need

Mascarpone

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Stand Mixer

Mix until incorporated.

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. Cool in the pan for 30 minutes.

Equipment you will use

Oven

Loaf Pan

Remove the cake from the pan and cool completely on a wire rack, about 2 hours.

Equipment you will use

Wire Rack

Frying Pan

For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy.

Ingredients you will need

Egg Whites

Icing

Equipment you will use

Hand Mixer

Bowl

Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, drizzle the coffee extract into the egg whites. Increase the speed to high and beat for 3 to 4 minutes until smooth and thick.

Ingredients you will need

Cream Of Tartar

Coffee Extract