A generous soaking of espresso syrup is the last step in making this mascarpone-swirled Bundt cake.
Position an oven rack in the middle of the oven and preheat the oven to 350°F. Grease and flour a 12 cup Bundt pan.In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy. Add the granulated sugar and salt, and beat until light and fluffy, 4 to 6 minutes. Add the eggs one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed. Add the vanilla and mix on low speed to combine.
Dollop half of the mascarpone mixture over the top of the batter and sprinkle with half of the mini chocolate chips. Pour half of the remaining batter over the top, repeat with the remaining mascarpone and mini chocolate chips, and cover with the remaining batter. Drag a knife through the batter, making a figure-eight motion, around the whole Bundt one time. Tap the pan twice on the counter to release any air bubbles.
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