Chocolate Mint Chip Bundt Cake, a classic flavour combo in bundt cake form.
Chocolate Mint is a classic, and one of my personal favourite, flavour combinations. It’s sweet without being over the top teeth gripping sugary, it’s chocolatey enough to satisfying my (constant) chocolate cravings, and the mint makes it feel a bit fresher, slightly lighter even.
I combined this flavour combo with a St. Patrick’s Day theme as I wanted something that was straightforward to make as well as fun that wouldn’t make me feel too silly. This Chocolate Mint Chip Bundt Cake checked all the right boxes and I know my Irish Pa (Grandpa) would have settled down to a slice of this cake with his afternoon tea no problem.
Being part Irish, about 1/8th, I didn’t want to make something to cliché. This means no leprechaun, pots of gold, or over the top bright rainbow recipes. Which all are fun and I love looking at, but aren’t “me”. Don’t get me wrong; I can enjoy a green beer with the best of them, but didn’t want to showcase any foods that we as a family aren’t truly eating and enjoying.
I did want to find a decent looking “Kiss Me I’m Irish” banner for the photos, but failed on that front. Sorry guys, next year will have a homemade banner if times remain tough. If you like chocolate and mint this cake’s for you! It doesn’t have to be just for St. Patrick’s Day, it can be for any day and any one who loves and chocolate and mint. The real perks of this cake is that no stand mixer is required and it comes together quickly. Cake that doesn’t require me to heft and wash that large appliance is a good one in my books.
I messed up the glaze about 3 times. The glaze you see here is VERY thick. About double what it will turn out for you. I had originally planned to use only chocolate for the glaze, however I could not get the consistency correct for the white chocolate and mint chocolate glazes to drizzle and set nicely. Even in the photo above you can see one big thick line … gah. Everyone around me said “uh oh” (even one of my toddlers) when I applied that portion of the glaze. Nothing like having honest folk around to keep your cake decorating skills in check. When I used the white chocolate glaze it wasn’t thick enough to drizzle and set in a non-Halloween goo fashion. Quite the picture huh? So, I guess this is a Halloween Cake as well. If you want green goo sliding down your cake, use white chocolate with green food colouring in lieu of the icing in the recipe.
I’m hoping we celebrate St. Patrick’s Day with some meat pies for dinner and a great pint of Stout. There might be some reminiscing about my trips to Ireland when I was younger, but that’s as Irish as we’ll be getting. What are your plans?
- 1 cup unsalted butter plus more for the pan
- 1/3 cup cocoa powder plus more for the pan
- 1 tsp kosher salt
- 1 cup milk
- 2 cups all-purpose flour
- 1 3/4 cup sugar
- 1 1/2 tsp baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 cup mint chocolate chips
- 4 oz dark chocolate finely chopped
- 1/3 cup heavy whipping cream
- 2 cups icing sugar
- 2-4 tbsp milk
- 2 tsp peppermint extract
- 3-4 drops food colouring
Preheat oven to 350°F. Butter a 10 or 12 cup Bundt pan and dust with cocoa powder tapping out excess.
In a small sauce pan combine butter, cocoa powder, salt, and milk until just melted and combined (this should only take a few minutes). Remove from heat and set aside.
In large bowl whisk together flour, sugar, and baking soda. Add butter mixture and whisk until combined (will be thick). Add eggs and whisk until well blended. Add sour cream and whisk until smooth. Stir in mint chocolate chips until just mixed in.
Pour into prepared Bundt pan and tap lightly against the counter to release any large air bubbles. Bake for 40-50 minutes until a cake tester (toothpick or knife) comes out clean. Cool in pan for 10 minutes and let fully cool on a wire rack.
To make the glaze melt the chocolate and whipping cream together (either in short bursts in the microwave or by placing a small heat proof bowl over a simmer pot of water - don't let the bowl touch the water).
To make the icing whisk together the icing sugar, 2 tbsp milk and peppermint extract until smooth. Add more milk by the tsp to thin out if required. Divide icing in half. Add food colouring to one half.
To glaze pour chocolate over the cake and allow to set (15 minutes or so). Using one pipping bag (or a plastic freezer bag with a tiny corner cut off) for the green icing and one for the white icing, drizzle icing across the cake in long strokes. Allow to fully set, at least 30 minutes.
Recipe adapted from Two Peas and Their Pod