Tiramisu Bundt Cake

This tiramisu bundt cake combines two beloved Italian desserts in one irresistible treat. Every bite is soft, swirled, and flavorful.

📝 Ingredients

• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 1/4 teaspoon salt
• 1 cup mascarpone (remove from the fridge 30-45 minutes before using)
• 1 teaspoon vanilla extract
• 2 3/4 cups cake/pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 tablespoons unsweetened cocoa (dutch processed)
• 3 1/2 tablespoons coffee brewed (strong and cooled)
• 1/4 cup milk (whole or 2%)
• 3 1/4 ounces dark chocolate good quality (I use a chocolate with 52% cocoa)
• 3 tablespoons cream whole/whipping or heavy cream at least 30% fat content
• 2 tablespoons butter salted

👨‍🍳 Instructions

1. 1Pre-heat the oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.
2. 2In the mixing bowl beat the sugar, eggs and yolk for approximately 4 minutes or until light and fluffy. Add the salt, mascarpone and vanilla, beat to combine.
3. 3Sift in the flour, baking powder and baking soda, beat 1 minute to combine. Divide the batter evenly into 3 bowls. One bowl sift in the cocoa and 1½ tablespoons of the coffee, whisk to combine. The second bowl add the remaining coffee and combine. The third bowl add the milk and combine.
4. 4Starting with the cocoa and coffee batter spread evenly in the pan, top with the coffee then with the milk batter. Bake for approximately 35-40 minutes, test with a toothpick for doneness. Let cool 15-30 minutes in the pan, move to a wire rack to cool, then drizzle with the chocolate glaze before serving. Enjoy!
5. 5--- FOR THE CHOCOLATE GLAZE ---
6. 6In a small / medium bowl via bain-marie, add the cream, butter and chocolate broken in pieces, heat over medium heat until the butter is melted and the mixture is hot. Remove the pot from the heat and stir until the mixture is smooth. Let the glaze cool before drizzling.