Chocolate on chocolate mascarpone bundt cake

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Because a day without chocolate is a day lost, I give you with no further introduction the chocolate on chocolate mascarpone bundt cake

Chocolate bundt cake 

Ingredients

2+1/2 cups all-purpose flour

1/4 cup cocoa

1 tsp baking powder

3/4 tsp salt

1/2 cup mascarpone

1/2 cup heavy cream

7 ounces chocolate, chopped

8 ounces butter, plus more for pan

1 + 1/4 cups sugar

5 eggs 

1 tbs pure vanilla extract

Method

1. Preheat your oven to 325F (170C).
2. Butter a 14-cup Bundt cake pan and set aside. If your pan has a lot of corners and complicated shapes, melt 2 tablespoons of butter and use a pastry brush to spread the butter all over the pan, getting in all the corners, so that your cake comes out easily. 
3. Sift flour, cocoa, baking powder and salt into a large mixing bowl. Whisk and set aside.
4. In a small saucepan, bring cream to a boil. Place chopped chocolate in a small bowl and pour hot cream, through a sieve, over the chopped chocolate. Stir until smooth and creamy in texture.
5. Add mascarpone and mix. Let aside to cool.
6. Cream butter and sugar with a mixer until fluffy.
7. Add the eggs and beat until combined.
8. Stir in vanilla extract.
9. On low speed, add the flour mixture in three equal amounts alternating with the chocolate batter, ending with flour.
10. Pour the batter into the Bundt pan and bake for 55-60 minutes (or until a wooden toothpick insterted in center comes out clean). If the toothpick is wet, bake 5 more minutes and check again.
11. Let cool in pan, invert onto a serving plate and start preparing the chocolate ganache glaze.

Chocolate glaze

Ingredients

4.5 ounces bittersweet chocolate, chopped

1/2 cup heavy cream

2 tbsp butter

1/4 cup almond slivers

Method

1. In a small saucepan, bring cream to a boil.
2. Add chopped chocolate and butter and let stand without mixing for 3-4 minutes.
3. Stir until smooth and creamy in texture.
4. Let stand, stirring occasionally until slightly thickened.
5. Pour over the cooled cake
6. Sprinkle some almond slivers on top for some crunch