Instructions

1. In a small bowl, beat together the mascarpone and cream cheese until smooth.
2. Preheat oven to 350 degrees F. and spray 1 12-cup Bundt pan with baking spray.
3. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
4. In a large bowl, using an electric hand mixer, beat the butter on medium speed until creamy.
5. Add the sugar and continue to beat until light and fluffy.
6. Add the eggs, one at a time, beating well between each.
7. Add the vanilla and beat until blended.
8. Add 1/2 of the flour mixture along with half the buttermilk and beat on low speed just until mixed.
9. Add the remaining flour and buttermilk and mix until just combined.
10. Remove 1/2 of the batter and stir this into the mascarpone mixture.
11. Stir the chocolate chips into the remaining batter.
12. Pour 1/2 the batter into the prepared Bundt pan, then drop the mascarpone mixture in dollops on top of the batter.
13. Add the remaining batter and smoother the top with the back of a spoon.
14. Bake for about 60 to 65 minutes, or until a cake tester inserted into the center comes out cleanly.
15. While the cake is baking, bring the espresso and sugar to a boil in a small pot, then set aside.
16. Cool the cake for 10 minutes, then invert onto a cake platter and cool another 15 minutes.
17. Using a pastry brush, brush the coffee syrup over the cake using up all of the mixture.
18. Cool the cake completely, then dust the cake with the dark cocoa before serving.