Chocolate Marscapone Pound Cake Recipes

Steps:

• For the cake: 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.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• 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, vegetable oil and vanilla. Mix until incorporated.
• Transfer the batter to the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 70 to 75 minutes. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours.
• For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy. 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, slowly pour the coffee into the egg white mixture. Increase the speed to high and beat until smooth and thick, 3 to 4 minutes. Place the icing in a serving bowl.
• Cut the pound cake into thin slices and serve with a dollop of icing.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

Steps:

• cing: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a non-stick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. 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. Add the mascarpone cheese, oi, and vanilla and mix well. With the mixer running on low speed, gradually add the flour mixture until incorporated. Increase the speed to high and beat for 1 minute until the mixture forms a thick batter. Transfer the batter to the prepared loaf pan and bake for 60 to 65 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. Remove the cake from the pan and cool completely on a wire rack, about 2 hours. For the icing: In a large bowl, using a high powered hand mixer on medium speed, beat the egg white product until foamy. 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 into the egg whites (the mixture will become liquid). Increase the speed to high and beat for 3 to 4 minutes until smooth and thick. Place the icing in a serving bowl. Cut the pound cake into thin slices and serve with a dollop of icing. Cook's Note: In place of the brewed coffee, use 1/4 cup hot water mixed with 1 tablespoon of instant coffee granules. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-mascarpone-pound-cake-with-coffee-meringue-icing-recipe.html?oc=linkback

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
• To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
• Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
• Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
• Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
• Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
• Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
• To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

Steps:

• Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired. , Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.

Steps:

• 1. Oven 350 degrees; butter and flour 8x5" bread pan. Don't use PAM. Toss chips w/ add'l flour, toss cranberries with add'l flour 2. Combine flour, baking powder and salt, sift THREEE times, set aside 3. Over medium heat, brown 2.5 TBS butter until it is amber, remove foam and set aside 4. Whisk egg with vanilla and set aside 5. Mix butter on medium speed until creamy, slowly add sugar and continue beating until creamy. 6. Add heavy cream and mascarpone and beat on medium speed 7. Turn mixer on low speed and gradually add dry ingredients alternately with eggs. 8. Add chocolate chunks to batter and stir well, then gently stir in cranberries. 9. Pour batter into prepared loaf pan, smooth the top and gently tap the pan on counter to remove air bubbles. 10. With a butter knife draw a line down the center of the pound cake and pour browned butter into the line. 11. Bake until top of cake is golden brown and toothpick inserted comes out clean - 55-65 minutes. Cool in pan for 15", then remove from pan and cool on wire rack. 8x5 foil pan - bake 50 minutes, rotating every 15 minutes. 8x6 flat pan - bake 45 minutes rotating every 15 minutes. 12. Cool cake completely. With a mixer cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of cake and place in fridge until the frosting is set. Garnish with slivered almonds.