Chocolate Mint Bundt Cake
Rich and jaw-dropping, our Chocolate Mint Bundt Cake has a creamy mint chip swirl running throughout, and is topped with chocolate ganache and Andes Mints.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 12 slices
For the Mint Swirl:
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 teaspoon peppermint extract
- 1 1/2 tablespoons all-purpose flour
- 3-5 drops green food coloring
- 1/2 cup chocolate chips
For the Chocolate Ganache:
- 1/2 cup chopped dark chocolate or chocolate chips
- 1/4 cup heavy cream
- 12 Andes mints chopped into small pieces
Preheat the oven to 325 degrees F and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour a 12-cup bundt pan and set aside.
In the bowl of your electric mixer, combine the flour, cocoa powder, baking soda, and salt. Turn the mixer on low to stir. Then slowly add in the remaining melted butter, sugar, eggs, sour cream, water and vanilla. Turn the mixer off, scrape the bowl, then mix again until smooth.
Pour the batter into the prepared bundt pan. Then wash the mixing bowl and beat the cream cheese and sugar together for the mint chip swirl. Add the egg and peppermint extract. Beat until smooth. Then slowly add the flour and green food coloring. Scrape the bowl and mix until combined. Stir in the chocolate chips.
Spoon the mint chip filling over the batter and bake for 45-55 minutes, until a wooden skewer inserted into the center comes out clean. Allow the cake to rest and cool for at least 30 minutes before flipping out of the pan. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove). Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper under the wire cooling rack.
Pour the ganache into a piping bag (or plastic bag with the corner snipped off) and pipe chocolate ganache ribbons over the cake. Sprinkle with chopped Andes Mints.
Let the toppings set before wrapping the cake. You can, however, cut it immediately after topping!
Serving: 1slice | Calories: 455kcal | Carbohydrates: 55g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 416mg | Potassium: 185mg | Fiber: 2g | Sugar: 37g | Vitamin A: 670IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.7mg