Soft, fragrant, and incredibly delicious, the mascarpone and chocolate loaf cake is the perfect dessert to start the day with energy or treat yourself to a snack. The addition of mascarpone in the batter makes it particularly soft and moist, while the dark chocolate chips provide an irresistible crunchy note in every bite. Easy to prepare and loved by both adults and children, this loaf cake is true comfort food that conquers at first taste.
I love it dipped in cold milk for breakfast, but it’s also excellent served as a dessert at the end of a meal, accompanied by a scoop of vanilla ice cream and some fresh strawberries.
Now take a moment to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
- 3 eggs (at room temp.)
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 8.8 oz mascarpone (at room temp.)
- 5.3 oz 50% dark chocolate
Tools
- 2 Bowls
- 1 Sieve
- 1 Mixer
- 1 Loaf Pan 4×10
- 1 Parchment Paper
- 1 Spatula silicone
- 1 Cooling Rack
Steps
Preparing this loaf cake is quick and easy, and if you don’t have a stand mixer, you can easily use an electric mixer.
First, chop the chocolate with a knife and then store it in the freezer until ready to use.
Proceed by gathering all the sifted dry ingredients in a bowl, namely flour, cocoa, and baking powder, and mix.
In another bowl, break the eggs and, with the help of electric beaters, whip them together with the sugar.
When they are light and fluffy, add the oil slowly and continue to mix.
Continue by adding the room temperature mascarpone and let it be perfectly incorporated into the egg mixture.
Once the mascarpone is completely incorporated into the batter, add the dry mix and stir until fully absorbed.
Finally, add 100 of the 150 g of chopped chocolate and stir to distribute it evenly throughout the batter.
At this point, transfer the mixture into a loaf pan (4×10 inches) lined with parchment paper. Level the surface well and sprinkle it with the remaining chocolate chips that you set aside.
