Chocolate Mint Bundt Cake
Many of you who follow me on Facebook and Twitter have told me that I was not very nice to tease the dickens out of you with this Chocolate Mint Bundt Cake and then not post the recipe right away.
The problem was that I had just posted Coconut Bundt Cake with Lemon Filling and had a couple of other posts already set to go when I baked the Chocolate Mint Bundt Cake. At the time I only had two weeks with Dorothy and Toto (the traveling swirly pan and accompanying book) so I had to bake two bundt cakes back to back.
One of my dear friends, Nancy, saw the post on Facebook and texted me asking for the recipe. I had not yet typed it up, so I took a picture of the list of ingredients and sent it to her. Fortunately, Nancy was able to read my horrendous handwriting.
I love the chocolate chips in the recipe. I think they add a bit of texture in addition to another layer of chocolatey goodness. Nancy forgot to put them in when she baked the cake and reported back that it was a huge hit, anyway. Great to know in case you do not have chocolate chips in the house.
It’s the chocolate mint topping that elevates this Chocolate Mint Bundt Cake to a whole other category. It is not as thick as my Dalmation Cake. I, also, save some of the topping to serve with the cake rather than putting it all on top. If you prefer a thicker topping, add more chocolate into the mixture.
Chocolate Mint Bundt Cake is baked in a 10 cup bundt pan. I highly recommend this gorgeous swirly pan but it will work just as well in any style 10 cup bundt pan. The bottom line is that you have to make this recipe!
Interested in purchasing your own swirly pan? Click on the link below!
Nordic Ware Platinum Collection Heritage Bundt Pan
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| Chocolate Mint Bundt Cake | Print |
- Chocolate mint cake:
- 2 cups all purpose flour
- 4½ tablespoons cocoa powder, plus additional for dusting the pan
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 11 tablespoons unsalted butter, softened
- 1¾ cups sugar
- 3 eggs
- ½ cup sour cream
- 2 tablespoons milk
- 5 drops peppermint oil
- 1¼ cups chocolate chips
- For the chocolate mint topping:
- 8 ounces chocolate chips
- 4 ounces heavy cream
- 2 tablespoons unsalted butter
- 2 drops peppermint oil
- For the chocolate mint cake:
- Preheat the oven to 325°. Butter and dust a 10 cup swirly pan with unsweetened cocoa powder and set aside.
- Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- Place the butter and sugar into a large mixing bowl. Cream the mixture until light and fluffy. Add the eggs, one at a time.
- Blend in one-half of the dry ingredients followed by the sour cream, milk and peppermint oil. Blend in the remaining dry ingredients.
- Stir in the chocolate chips.
- Transfer the batter to the prepared pan. Bake at 325° for 45-50 minutes.
- Remove from the oven and cool for 10 minutes. Invert the cake onto a cooling rack and cool completely.
- For the chocolate mint topping:
- Place the chocolate chips into a small bowl and set aside.
- Bring the cream and butter to a simmer over medium heat. Pour over the chocolate and allow it to sit for a few minutes. Gently stir until the chocolate has melted. Blend in the peppermint oil.
- Drizzle the chocolate topping over the cake, allowing it to 'swirl' down the pan. Serve some of the topping on the side.
