Chocolate and Mascarpone Bundt Cake, soft and delicious, is the perfect dessert for breakfast and snacks, to enjoy while sipping a cup of tea. To make it more indulgent, you can cover it with a white or dark chocolate glaze, but I assure you it’s also good just like this, moist and perfectly balanced.
Let’s see how to make the Chocolate and Mascarpone Bundt Cake recipe together. Prepare the ingredients as we start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious breakfast recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz dark chocolate
- 3 eggs (at room temperature)
- 3/4 cup brown sugar (or granulated)
- 9 oz mascarpone
- 3/4 cup flour
- 2 tbsp unsweetened cocoa powder
- 1 packet baking powder
- 1 pinch salt
- powdered sugar
- sugar sprinkles
Tools
To make the Chocolate and Mascarpone Bundt Cake, you will need:
- 1 Small Bowl
- 1 Bowl
- 1 Mold
Steps
Making the Chocolate and Mascarpone Bundt Cake is simple.
First, preheat the oven to 355°F, in static mode.
Then, break the dark chocolate, put it in a bowl and melt it in the microwave at maximum temperature for 30 seconds in 4 intervals, stirring in between.
Alternatively, melt it in a double boiler.
In a bowl (or a stand mixer), beat the eggs with the sugar until you get a light and fluffy mixture.
Add the melted chocolate (cooled) and the mascarpone to the egg and sugar mixture and continue beating.
Add the unsweetened cocoa and, gradually, the sifted flour together with the baking powder, a pinch of salt; mix gently until you get a smooth and lump-free batter.
Pour the batter into a bundt cake mold, buttered and floured, distributing it evenly in the mold.
Bake in the preheated oven for about 40 – 45 minutes – in my oven, 42 minutes were enough. Always do the toothpick test (I use a spaghetti): if it comes out dry when inserted in the center, the cake is done.
Wait at least 5 minutes before unmolding and sprinkle the surface with powdered sugar and sugar sprinkles.
Here is the Chocolate and Mascarpone Bundt Cake ready. Enjoy!
See you in the next recipe.
Storage
You can store the Chocolate Bundt Cake for 2 – 3 days at room temperature, in an airtight container or under a cake dome.
Tips and Suggestions
– During the preparation phase, it’s very important to beat the eggs with the electric mixer for several minutes, because the more air the mixture incorporates, the softer the cake will be. Additionally, it’s always advisable to use room temperature eggs, preferably organic.
– Baking. Before taking the cake out of the oven, check the baking especially at the center of the cake with a spaghetti (or a skewer stick).
– Baking. Before taking the cake out of the oven, check the baking especially at the center of the cake with a spaghetti (or a skewer stick).
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FAQ (Questions and Answers)
Why add salt to cakes?
A classic ‘pinch’ of salt is usually added to sweet preparations to enhance the flavor and, therefore, give taste and aroma. Taste buds become more receptive thanks to the presence of salt and can detect more nuances.
