Oh Bundt A Month, how I love you. Seriously. I was already addicted to bundt cakes, but being “forced” (inspired, assigned, whatever) to create this cake may be the happiest thing that has ever happened to me dessert-wise. And that is saying something.
But I should start at the beginning. The theme for December’s #BundtaMonth is Booze or Booze-Inspired. So, for example, if you are pregnant and thinking fondly of Bellinis, make a cake with peach puree and 7-Up. On the other hand, if nothing is standing in your way, grab the stuff with an actual proof on the label and get baking! And be sure to come back and share with us (see details below).
So about this actual cake. I contemplated and rejected tons of different recipes and booze combinations for this cake. I am not one of those people for whom bourbon in a dessert is exciting. I love Kahlua, but I’ve already done that so I wanted something new. I kept coming back to mint, but all of the mint cakes I could find were made with packaged cake mix (boo! hiss!) and revoltingly bright green. Then a friend of mine asked me if I had a foolproof chocolate chip pound cake to impress. Of course I immediately thought of Lisa Yockelson’s sour cream pound cake which is (justifiably) the reason I became obsessed with bundt cakes. And I immediately started wondering if I could adapt it…
I am happy to report the answer is a resounding yes!
I replaced some of the sour cream with creme de menthe, but I also boosted it with a little peppermint extract because I did not want to lose the richness of the sour cream by using more creme de menthe, and I did not want the cake to be neon green. I used low fat sour cream because that is what I had, but I boosted it with a smidge of heavy cream.
The cake was a stunning success. I told John that I may never make it again because I could not stop eating it. That first part is a lie, by the way–I know I will find a reason to make it again, even if I have to invent a holiday. So a big thank you to Anuradha and Lora for creating Bundt a Month!
Here’s how you can be a part of Bundt-a-Month:
– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
– Post it before December 31, 2012.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.
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Be sure to check out everyone else’s fantastic cakes!Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry Chocolate Bourbon Mini Bundt by Holly from A Baker’s House Chocolate Port Bundt Cake by Paula from Vintage Kitchen Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious Madeira Pound Bundt Cake by Renee from Magnolia Days Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog Long Island Iced TeaCake by Deb from Knitstamatic Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street Vanilla and Bourbon Cake by Kate from Diet Hood Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
Mint Chocolate Chip Bundt Cake with Creme de Menthe
Recipe by The Spiced Life, inspired by ChocolateChocolate by Lisa Yockelson
For the cake:
3 cups (378 g) AP flour
1/2 t baking soda
3/4 t salt
2 cups mini chocolate chips
1/2 lb (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3/4 t peppermint extract
2 t vanilla
3 T creme de menthe
1 T heavy cream
3/4 cup low fat sour cream
For the glaze:
12 oz semi sweet chocolate chips
1/2 cup heavy cream
3-4 T creme de menthe, to taste
a few drops of peppermint extract, to taste
Preheat the oven to 325 F. Spray a nonstick bundt pan thoroughly with flour/grease mixture. Also spray some bundlettes or mini loaves for the excess batter. Set aside.
Whisk together the flour, baking soda and salt. Remove 1 tablespoon and toss with the chocolate chips. Set the chips and the flour mixture aside.
Whisk together the peppermint extract, vanilla, creme de menthe, heavy cream and sour cream. Set aside.
Cream the butter in large bowl of mixer on moderate speed for 4 mins. Add the sugar in 4 additions, beating for 1 minute after each portion is added. Add the eggs, one at a time, beating for 30 secs after each addition and scraping down the sides of bowl. On low speed, add the sifted flour mixture in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl. Fold in the chocolate chips by hand. Try not to just eat the batter.
Scrape batter into prepared pan(s) and smooth top with rubber spatula.
How long you bake the cake will depend on the size(s). A 10 inch tube cake will take 1 hour and 15 minutes. A 9-10 inch bundt cake will take approximately 1 hour. 1 cup size bundlettes take around 25 minutes. You will just need to watch for whatever sizes you choose to make.
Bake the cake(s) for the recommended time, or until a toothpick inserted comes out clean (it may hit chocolate chip and be smeared with melted chocolate, which is fine). The baked cake will pull also slightly away from the sides of the pan.
While the cake is baking, make the glaze. Combine all ingredients into a small saucepan over low heat. As it melts, stir to incorporate. When it is completely melted, set aside to let it cool and thicken slightly.
Cool the cake in the pan(s) on a rack for 10-15 mins, then invert onto another cooling rack. Cool completely. Drizzle with the cooled glaze. Let set before slicing.