Chocolate Mint Bundt Cake
Cuisine: Bundt Cake
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hour 30 mins
  • 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
  1. For the chocolate mint cake:
  2. Preheat the oven to 325°. Butter and dust a 10 cup swirly pan with unsweetened cocoa powder and set aside.
  3. Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  4. Place the butter and sugar into a large mixing bowl. Cream the mixture until light and fluffy. Add the eggs, one at a time.
  5. Blend in one-half of the dry ingredients followed by the sour cream, milk and peppermint oil. Blend in the remaining dry ingredients.
  6. Stir in the chocolate chips.
  7. Transfer the batter to the prepared pan. Bake at 325° for 45-50 minutes.
  8. Remove from the oven and cool for 10 minutes. Invert the cake onto a cooling rack and cool completely.
  9. For the chocolate mint topping:
  10. Place the chocolate chips into a small bowl and set aside.
  11. 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.
  12. Drizzle the chocolate topping over the cake, allowing it to 'swirl' down the pan. Serve some of the topping on the side.
If you prefer a thicker topping, add more chocolate chips.
Recipe by Desserts Required at