Mix eggs with sugar until a thick and fluffy mass is formed.

Meanwhile, briefly mix mascarpone cheese with buttermilk.

Sift the flour together with the baking powder through a sieve.

To the egg mixture, add the mascarpone with buttermilk and mix on low speed.

Add the flour in two portions and mix on low speed - do not mix too long, just until the ingredients are combined.

Pour in the oil and briefly mix.

Add the chocolate and mix with a spoon.

Pour the batter into the bundt cake pan (greased with butter and floured).

Bake the stracciatella bundt cake in an oven preheated to 170 degrees Celsius (fan-assisted) for about 45 minutes - until a dry skewer comes out clean.

After baking, let the mold rest for about 15 minutes, then gently detach the cake from the sides of the mold and carefully remove the bundt cake onto a wire rack.

Leave to cool.