A classic Italian dessert by Giada De Laurentiis is this Chocolate Mascarpone Pound Cake, easy and delicious and requires simple ingredients like pound cake mix, cocoa powder, butter, mascarpone cheese, and eggs.

To make Giada Chocolate Mascarpone Pound Cake, preheat your oven to 350°F. Mix the batter, pour into the pan, and bake for 50 to 55 minutes until a cake tester comes out clean. Let it cool completely before glazing.

So, if you’ve ever dreamed of a cake that’s as rich and satisfying as a chocolate hug, this is it! Try it, let me know what you think, and share your cake photos below. Happy baking!

Giada Chocolate Mascarpone Pound Cake Ingredients

For the Cake:

• 1 tablespoon butter (for greasing the pan)
• 1 tablespoon flour (for dusting the pan)
• 1 (16-ounce) box 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’s
• 1 teaspoon pure vanilla extract
• 3 tablespoons water (or more, as needed)

How To Make Giada Chocolate Mascarpone Pound Cake

1. Preheat Your Oven: Place an oven rack in the center and preheat to 350°F. Grease and flour a 9 x 5-inch metal loaf pan.
2. Mix the Batter: In a large bowl, combine the pound cake mix, cocoa powder, butter, mascarpone cheese, milk, vegetable oil, eggs, and vanilla extract. Use an electric mixer to beat on low for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth and thick.
3. Bake the Cake: Pour the batter into the prepared pan and bake for 50 to 55 minutes. Check for doneness with a cake tester—it should come out clean. Cool in the pan for 10 minutes, then invert onto a rack and cool completely for about 1 hour.
4. Prepare the Glaze: In a small bowl, whisk together the confectioners’ sugar and cocoa powder. Add the vanilla extract and gradually whisk in 3 tablespoons of water, or more as needed, until the glaze reaches a thick but pourable consistency. Spoon the glaze over the cooled cake and serve.

What Type of Cake Mix Should I Use?

For the Chocolate Mascarpone Pound Cake, use a 16-ounce box of pound cake mix, like Betty Crocker. It gives you a base that pairs perfectly with cocoa powder and mascarpone. Don’t skimp here; it’s key for the right texture.

Recipe Tips

• Mixing the Batter: Make sure you mix the batter on low speed first to avoid a flour explosion. Once combined, increase the speed to medium for about 2 minutes to get a smooth, lump-free texture. This will help your cake rise evenly.
• Room Temperature Ingredients: Use room temperature butter, eggs, and mascarpone cheese for the best results. Cold ingredients can cause the batter to be lumpy and prevent the cake from rising properly. This will help in achieving a perfect texture.
• Check Doneness Early: Start checking the cake about 5 minutes before the recommended baking time is up. Ovens can vary, and this will help ensure that your cake doesn’t overbake and dry out. Trust your cake tester—it’s your best friend here.

Recipe Variations

• Add Nuts: Stir in chopped nuts like walnuts or pecans to the batter for added texture and a crunchy contrast to the smooth mascarpone. This adds a delightful crunch that pairs well with the rich chocolate flavor.
• Try Different Extracts: Experiment with different extracts, like almonds or orange, to give the cake a unique twist. Swap out the vanilla for a new flavor that complements the chocolate and adds a new layer of taste.
• Incorporate Espresso: For an extra kick, mix in a tablespoon of instant espresso powder into the batter. This will intensify the chocolate flavor and give the cake a subtle coffee undertone that’s just divine.

What To Serve With Chocolate Mascarpone Pound Cake

Serve your Chocolate Mascarpone Pound Cake with a scoop of vanilla ice cream, a drizzle of fresh raspberry sauce, whipped cream, a dusting of powdered sugar, or caramel sauce.

You can also pair it with espresso-soaked ladyfingers, coconut whipped cream, orange zest, crushed candy canes, or a sprinkle of sea salt.

How To Store Leftover Chocolate Mascarpone Pound Cake

In The Fridge:

Wrap the leftover Chocolate Mascarpone Pound Cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Store it in an airtight container to keep it fresh and avoid absorbing odors. It will stay good for up to 5 days.

In The Freezer:

Wrap it tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. Freeze for up to 3 months, and thaw in the fridge before serving.

How To Reheat Leftover Chocolate Mascarpone Pound Cake

Reheat your leftover Chocolate Mascarpone Pound Cake by placing a slice on a microwave-safe plate. Heat it in the microwave on medium power for 20-30 seconds until warm. Be careful not to overheat, as this can dry it out.

Alternatively, you can reheat the cake in a preheated oven at 350°F for about 10-15 minutes. This method helps maintain the cake’s texture and flavor better than the microwave.

Check out More Giada Recipes:

• Giada De Laurentiis Ciambella Cake
• Giada Chocolate Chip Pound Cake
• Giada Chocolate Rice Pudding