Beat egg with sugar until they become fluffy, light color and double in size.
Add water and vegetable oil. Stir.
Add dry ingredients: flour, cocoa, baking powder. Whisk well breaking all the lumps. You should have a smooth, quite runny chocolate batter.
Drain all the liquid that might come out from Mascarpone package before preparing the filling. Beat Mascarpone with powdered sugar, egg and vanilla until combined.
Assembling & Baking The Cake
Grease and flour the pan. Pour in ½ of the cake batter.
Spread evenly Mascarpone filling in the center all around the bundt. Pour over the remaining dough.
Bake in a preheated to 350F oven for 35-45 minutes (depending on your oven).
Do a toothpick test: after about 30 minutes in the oven stick in a toothpick in the cake close to the edge (not to touch a Mascarpone filling). If the toothpick comes out with pieces of cake stuck to it – it still needs time in the oven. Check in back in 10 minutes. When the cake is ready toothpick will come out dry.
Sieve flour AFTER measuring it. Cups should be packed.
Chocolate Bundt Cake With Mascarpone Filling https://www.italianrecipebook.com/chocolate-bundt-cake-with-mascarpone-filling/