Monday, February 18, 2019

Chocolate Mascarpone Bundt Cake

I originally bought mascarpone for a meringue roll cake I intended to make over the holidays, but never did. In searching for a recipe that used the exact amount I had on hand, I came across this recipe. I fear I overbaked it, or perhaps I should have used oil instead of butter, because it was a bit dry. But tasty just the same.

Chocolate Mascarpone Bundt Cake
(Recipe from The Baking Fairy)

2/3 cup (10.5 tbsp) unsalted butter, at room temperature
1 3/4 cup granulated sugar
2 eggs
8 oz mascarpone cheese (about 3/4 cup)
1 1/4 cup sour cream
1 tsp vanilla extract
3/4 cup cocoa powder
1 3/4 cup all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

  1. Preheat the oven to 350 F. Butter and flour a bundt cake pan very well.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy.
  3. Add in the eggs and vanilla, and beat until fluffy. Stir in the sour cream and mascarpone, and mix until combined.
  4. Add in the flour, cocoa, baking soda, and salt, and beat until creamy and fluffy.
  5. Finally, stir in the chocolate chips.
  6. Pour the batter* into the prepared bundt pan, and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
  7. Let cake cool slightly in the pan, then invert onto a serving platter. Sprinkle with powdered sugar before serving.

1 comment:

At home baker said...

Tried this recipe yesterday and it was fabulous. The only thing I did different was use the oil instead of butter. Thank you!