Chocolate bundt cake with coffee and a heart of fresh and creamy cheese like mascarpone, an unusual way to prepare this ring-shaped cake, exactly translated from bundt cake. The origin and history of the Bundt cake have roots in the 1950s when an American Navy engineer invented this aluminum mold for a cake competition in California. It was a huge success, and today there is no American family that does not have this mold at home to make beautifully aesthetic as well as tasty ring cakes. Thanks to the central hole that distributes the heat evenly throughout the mixture and thus cooking it perfectly, the key to success.
- Difficulty: Easy
- Cost: Medium
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 442.99 (Kcal)
- Carbohydrates 57.02 (g) of which sugars 25.86 (g)
- Proteins 8.79 (g)
- Fat 23.47 (g) of which saturated 8.94 (g)of which unsaturated 9.56 (g)
- Fibers 7.26 (g)
- Sodium 49.67 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to make the chocolate bundt cake
- 4 eggs
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups flour
- 2 tbsps cornstarch
- 1 packet baking powder
- 8.8 oz mascarpone
- 1/3 cup sugar
- 1 egg
- 1 espresso cup coffee (strong)
- 2 tsps instant coffee
- 1/2 cup flour
Tools needed to prepare the chocolate bundt cake
- Mold for Bundt Cake
- Stand Mixer
- Mixer
Steps to prepare the chocolate bundt cake
For the filling, you can use mascarpone or fresh spreadable cheese. With a mixer, beat the sugar with the mascarpone and the egg, add the cold coffee to which you have added the instant coffee and finally the flour, the filling is ready.
In the stand mixer, place the eggs with the sugar and make them frothy and swollen, add the oil and milk. Sift together the flour with the baking powder, the cocoa with the cornstarch and add them to the liquid mixture.
With a pastry brush, coat the entire mold with oil, and dust with unsweetened cocoa. Pour half of the cocoa mixture and top with the mascarpone cream.
Cover everything with the remaining cocoa mixture.
Place in the oven at 350°F (175°C) for 40 minutes.
Wait until it cools completely before removing the bundt cake from the mold.
Turn over the now completely cool mold and give a few taps in the center, the cake will miraculously come out on its own.
