Red Currant Bakery

Make the Cake batter:

Preheat the oven to 350 F and place a rack in the middle of the oven.

In the bowl of a stand mixer, add in the flour, salt, baking powder, and baking soda. Then sift in the cocoa powder and whisk to combine.

Add in the sugar, eggs, butter, sour cream, vanilla, and espresso. Use the paddle attachment to mix the batter first on low speed for 10 seconds and then medium high for another 10 seconds until just fully mixed.

Scrape the sides and bottom of the bowl.

Spray the bundt pan with your baking spray and then pour in the chocolate batter.

Smooth out the cake with a rubber spatula.

Bake the Cake:

Bake the cake in the preheated oven for 30 minutes. After 30 minutes, rotate the cake 180 degrees and bake for another 20 minutes.

When the cake is finished baking, check it by sticking a toothpick into the center of one section of the cake cake. If the toothpick comes out clean, the cake is fully baked.

Remove the cake from the oven and leave it to cool for 10 minutes before flipping it out.

After 10 minutes, place a cooling rack over the cake pan. Holding on to both the pan and the cooling rack, flip the two over together so the rack is now on the bottom and the pan is sitting upside down on the top.

The cake should easily slide out, but if not, give the pan a few love taps on top to coax it out.

Remove the pan and allow the cake to cool completely before serving with a dusting of powdered sugar.

Mascarpone Whipped Cream:

In a medium mixing bowl, add in the room temperature mascarpone, powdered sugar, vanilla, and cold heavy cream.

Use an electric mixer (stand or handheld) with the whisk attachment to whip on medium high speed until medium peaks form.

Serve dollops of the cream with each slice of cake and store any extra in a covered bowl in the fridge.

Optionally top with a few macerated blackberries.