This chocolate and mascarpone loaf cake is super moist and rich, perfect for an afternoon tea. Easy to prepare and bake is made using mascarpone cheese and sunflower oil instead of butter. Mascarpone is normally used for making the famous Italian “tiramisù” but added into cakes gives a lovely fluffy texture. This loaf cake is full of chocolate pieces: I used dark chocolate chunks but if you prefer you can use chocolate chips. Milk or white chocolate work nice as well.
The mascarpone and chocolate loaf cake is delicious served with a scoop of whipped cream or with vanilla ice cream. When using mascarpone remember to take it out of the fridge at least 1 hour before making the cake. Mix it with a rubber spatula before adding it to the batter to avoid lumps.
Chocolate and mascarpone loaf cake
- plain flour: 200 grams
- cocoa powder: 30 grams
- caster sugar: 180 grams
- sunflower oil: 60 grams
- mascarpone at room temperature: 250 grams
- medium eggs at room temperature: 3
- baking powder: 16 grams
- chocolate chunks or chips: 100 grams
- Preheat the oven to 170°C. Grease and line with parchment paper a 10x4 inch loaf pan.
- Sift the flour with cocoa powder and baking powder.
- Using an electric mixer beat the eggs with the sugar until pale and fluffy.
- Slowly pour in the sunflower oil while beating.
- Add a spoon of mascarpone at a time and mix until you have a smooth mixture.
- Add the flour+cocoa+baking powder mixture and mix again until the batter is well combined.
- Stop the electric mixer, add 80 grams of chocolate chunks reserving 20 grams for the top of the cake.
- Fold the chocolate using a rubber spatula then pour the batter into the prepared pan. Add the remaining 20 grams of chocolate chunks on the batter.
- Bake in the preheated oven for about 40 minutes or until a skewer inserted into the centre comes out clean.