Chocolate bundt cake with coffee and a heart of fresh and soft cheese like mascarpone, an unusual way to prepare this ring cake, exactly translated from bundt cake. The origin and history of the Bundt cake have roots in the 1950s when a U.S. Navy engineer invented this aluminum mold for a cake competition in California. It was a huge success, and today there isn’t an American household without this mold to create aesthetically beautiful and tasty ring cakes. Thanks to the central hole that distributes heat evenly to the entire mixture and thus cooks it perfectly, it is 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 130 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 prepare the chocolate bundt cake
- 4 eggs
- 3/4 cup g sugar
- 1/2 cup g vegetable oil
- 1/2 cup g milk
- 1/2 cup g unsweetened cocoa powder
- 1 3/4 cup flour
- 1/4 cup g cornstarch
- 1 packet baking powder
- 250 g mascarpone
- 1/3 cup g sugar
- 1 egg
- 1 coffee cup coffee (espresso)
- 2 teaspoons instant coffee
- 1/2 cup g flour
Tools for preparing the chocolate bundt cake
- Mold for Bundt cake
- Stand Mixer
- Hand Mixer
- Food Marker
- Coffee Maker
- Spatula
- Spoon
Steps to prepare the chocolate Bundt cake
These are the ingredients for the chocolate bundt cake filling
Using the hand mixer, I beat the sugar with the mascarpone and egg, then add the cold coffee in which I dissolved the instant coffee, and finally the flour. The filling is ready.
In the stand mixer, I combine the eggs with the sugar until they become frothy and voluminous, then add the oil and milk. I sift the flour with the baking powder, cocoa, and cornstarch and mix them with the liquid ingredients.
Using a food brush, I coat the mold with oil and dust with unsweetened cocoa. I pour half of the cocoa mixture into the mold and add the mascarpone cream on top.
I cover it all with the remaining cocoa mixture.
I bake at 350°F for 40 minutes.
I wait until it completely cools before removing the bundt cake from the mold.
I invert the mold, which is now completely cool, and give a few taps to the center. The cake will miraculously come out by itself.
Delicious to enjoy as is or drizzled with hot coffee.
And here is my chocolate bundt cake filled with mascarpone cream.
Advice
I would like to suggest a chocolate cake with cream, more precisely a delicious chiffon chocolate and cream cake
https://blog.giallozafferano.it/vaipinacucina/ricetta-chiffon-cake-cioccolato-e-panna/
https://blog.giallozafferano.it/vaipinacucina/ricetta-chiffon-cake-cioccolato-e-panna/
https://blog.giallozafferano.it/vaipinacucina/ricetta-chiffon-cake-cioccolato-e-panna/
FAQ (Questions and Answers)
Can I replace the mascarpone with something else in the chocolate Bundt cake?
Yes, certainly, fresh spreadable cheese will be ideal to replace mascarpone in the chocolate Bundt cake
