Today is not the right day to start a diet because, as you can see, the new recipe on the blog is this stuffed bundt cake with mascarpone cream and chocolate which is not exactly light ha ha!!
It is a butter-free dessert, soft, fragrant, and with a delicate aroma made even more delicious by the cream with exquisite dark chocolate chips, perfect for celebrating a family event!
On the blog of bundt cakes you will find many with various flavors and textures, and I suggest you try among others:
VERY SOFT BUNDT CAKE WITH VOV
VERY SOFT BUTTER-FREE BUNDT CAKE
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I have opened a channel of recipes open to everyone and free on WhatsApp, without notifications and sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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STUFFED BUNDT CAKE WITH MASCARPONE CREAM AND CHOCOLATE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9.5 inches pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE STUFFED BUNDT CAKE WITH MASCARPONE CREAM AND CHOCOLATE
- 4 medium eggs
- 1/2 cup vegetable oil (for me corn)
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/8 cups sugar
- 1 tbsp vanilla extract (this time used Pane degli Angeli)
- 1 1/4 cups mascarpone
- 3 tbsps sugar (heaping)
- 3/4 cup chocolate chips (for me dark chocolate)
- as needed raspberries (optional)
- as needed powdered sugar
Tools RECIPE STUFFED BUNDT CAKE WITH MASCARPONE CREAM AND CHOCOLATE
- Kitchen scale
- Electric whisk
- Bowl
- Spatula
- Baking pan
FOR THE PREPARATION OF THE RECIPE STUFFED BUNDT CAKE WITH MASCARPONE CREAM AND CHOCOLATE
Separate yolks and egg whites, placing them in 2 separate bowls.
In the bowl with the egg whites, add 50 grams of sugar taken from the total and whip them to a “meringue-like” consistency.
In a different bowl, whip the yolks with the remaining amount of sugar.
Add to the egg yolk and sugar mixture the liquids (oil and milk), mixing everything with the whisk at low speed.
Also add the vanilla extract, mixing everything together.
Add the dry ingredients (flour and baking powder), sieved, always using the electric whisk at low speed.
Now add to the batter, in multiple additions, the meringue-like egg whites until you obtain a smooth and fluffy mixture.
Butter and flour a 9.5-inch diameter pan and then pour in the bundt cake batter.
Level off the top and bake in a preheated oven at 356°F for about 45 minutes or as per your oven’s characteristics.
Once baked, and the toothpick test confirms it’s done, let it cool on a wire rack for cakes.
For the filling, beat with the whisk the mascarpone with the sugar to make a fluffy mixture.
Now also add the chocolate chips, mixing everything well.
Then cut the bundt cake in half and fill it with the mascarpone cream and dark chocolate pieces.
Personally, I did not soak it because it is very soft but then…. Andrea’s dad came and tasted it with a little alchermes added, and I must say it was really good!
I leave this suggestion to you, then… you decide!
Now reassemble the cake, dusting it with powdered sugar.
Since I had some leftover filling and some raspberries, I thought of “stuffing” them and using them to accompany the stuffed bundt cake with mascarpone cream and chocolate!
I must say the idea is a winner because raspberries have a flavor that goes perfectly and makes the overall taste even more enjoyable…
Enjoy your meal!
Annalisa
