Chocolate mascarpone Bundt and a happy birthday!

Cake #36 was a delight to make because it was for my husband’s birthday – we chose a recipe for Chocolate Mascarpone Bundt Cake.   And, yes, it was very yummy!  Michael’s parents came over for a birthday dinner and shared cake with us!

There’s not a lot to say here, simply because it was a good recipe – and it turned out well!  However, I would say – don’t bake it the full time as recommended.  I baked this one just over and hour and I’m afraid it was just a tiny bit dry around the edges!

Chocolate is so complicated when it comes to baking because it is hard to tell when it is finished baking.   I believe that if there is cocoa in the recipe, the cake bakes and then dries out quickly.

Here is the recipe from thebakingfairy.net.    It is definitely worth attempting!

Cake #36 Chocolate Mascarpone Bundt Cake

Ingredients:

• ⅔ cup {10.5 tbsp} unsalted butter, softened
• 1¾ cup sugar
• 2 eggs
• 8 oz mascarpone cheese {about ¾ cup}
• 1¼ cup sour cream
• 1 tsp vanilla extract
• ¾ cup cocoa powder
• 1¾ all-purpose flour
• 1½ tsp baking soda
• ½ tsp salt
• 1 cup semisweet chocolate chips

Instructions:

• Preheat the oven to 350F. 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 (I wish I had only baked it for about 55 minutes, instead of 60), 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 powdered sugar before serving.

happy birthday, Michael!