Chocolate Chip Mascarpone Bundt Cake

 Sugar, sugar, sugar... 

Is there a dedicated cake book somewhere with recipes that do not require tons of sugar? 

This is a large cake I know, but the recipe that I chose as an inspiration indicates 560g sugar. This is more than craziness. I love her book, it is very well presented but there is no way that I would put that amount of sugar in my cakes.

There are recipes where sugar is the base of the cake because it provides the structure (like meringues, Pavlova, sponge cakes etc) but in the rest, please..... please cut the sugar. It is not good for health.

I stopped eating sugar some time ago and the effects are absolutely incredible. I do bake cakes for my children and a cake like this can serve well as a sweet treat during a school break. Baking the cake at home gives me control over the amount of sugar I put inside. It has to be sweet but not that super sweet.

And this is not all. The original recipe proposes adding a glaze. Can you guess from what all glazes are made? Exactly, sugar. 

Then, most of the chocolate chips are also sweetened, so another extra quantity of sugar.

Seriously, control the amount of sugar that you eat. You can still enjoy sweets that are not having that much amount of sugar.

What did I do with this recipe? Well, you guessed right, I cut the sugar from 560g to 100g. I chose dark chocolate chips that have less sugar. And yes, my children loved it. I did not taste it, but as they enjoyed it, the cake passed successfully the quality test.

Here is the adapted recipe in which I had to change some of the ingredients/quantity compared to the original one.


  • 625g all purpose flour
  • 1 heap spoon baking powder
  • 1/2 teaspoon salt
  • 100g sugar
  • 300g butter (room temperature)
  • 250g mascarpone
  • 7 eggs
  • 1 tablespoon vanilla essence 
  • 250g chocolate chips

  1. Mix dry ingredients with a spoon: flour, baking powder, salt, sugar
  2. Mix the butter and mascarpone just until creamy using a mixer.
  3. In the mixer bowl, add eggs one by one wile continuing to mix.
  4. Add dry ingredients one spoon at a time while continuing to mix.
  5. Using your mixer on the slowest speed, add vanilla essence and chocolate chips. Mix just until well distributed in the dough, not longer as it would crash the chocolate chip.
  6. Bake in a preheated oven at 180ºC for 1 hour. It can be ready 10 minutes more or less depending on your oven, so better to test it with a wooden stick.
  7. Let the cake cool in the pan for 15-30 minutes and return it on a plate.
You can prepare a special glaze for it if you want but I like to keep it light.

Recipe adapted from Julie Anne Hession  - Beautiful Bundts: 100 Recipes for Delicious Cakes and More


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