Chocolate Bundt Cake (Mascarpone)

This Chocolate Mascarpone Bundt Cake is nothing short of incredible. It's thick and fudgy without being heavy and has a fine, dense crumb that is seriously to die for. And, it's a Bundt cake, which is one of my favourites. No frosting or glaze needed on this baby. just add a sprinkle of confectioners’ sugar to pretty it up and you're done.

⅔ cup (10.5 Tbsp.) butter softened
1 ¾ cup sugar
2 eggs
 ¾ cup mascarpone cheese (8 oz)
1¼ cup sour cream
1 tsp. pure vanilla extract
¾ cup cocoa powder
1 ¾ cups all-purpose flour, unbleached
1 ½ tsp. baking soda
½ tsp. sea salt
1 cup semi-sweet chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a Bundt pan very well.

In the bowl of a stand mixer, beat together the butter and sugar until creamy.

Add in the eggs and vanilla and beat until fluffy. Stir in the sour cream and mascarpone and mix until combined.

Add in the flour, cocoa, baking soda and salt and beat until creamy and fluffy.

Finally, stir in the chocolate chips.

Pour the batter into the prepared Bundt pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.

Let cake cool slightly in the pan, then invert onto a serving platter. Sprinkle with confectioners’ sugar before serving.