I have a baking public service announcement: do not use a white chocolate glaze to try to emulate snow. It will just make your wonderful stump de noel look like a modern art volcano.
To give you an idea of how it should look, I give you the following picture–just imagine it plated properly with a sprig of holly berries (and yes I took that picture just in case the white chocolate failed miserably aesthetically speaking):
Alas. Live and learn. But anyway about this cake and this Bundtamonth. First, I am sad to announce that it will be the last Bundtamonth as our founders have decided not to continue. I have had such fun doing this, so I really thank Anuradha and Lora for coming up with such a fantastic baking group. Second, stay tuned because some of us hope to continue baking bundt cakes as a similar type of group.
This last Bundtamonth was perfectly themed to go out on a bang, as we are all baking “Holiday Bundts!” I love these kinds of creative, open-ended themes, as they allow all of us to bake something we are really excited about. For me, the holidays always mean peppermint. Always. Pretty much because I will take any excuse to be excited about peppermint, and in December the rest of the world is in sync with me (or many of you anyway). Because I have made other mint bundt cakes, I had to think about how to make this one stand out (if you love mint like I do, check out my list of other bundts at the bottom of the post). What I finally realized was all of my previous mint cakes have had chocolate in some form in the cake itself. Then I started thinking about Peppermint Bark, and started imagining the cake as kind of re-constructed peppermint bark, with the peppermint cake standing in for the crushed peppermint, glazed with dark chocolate, followed by a peppermint white chocolate glaze.
It may not be that pretty but it is one of the most delicious things I have ever baked. My mom, who does not even love peppermint like I do, cannot stay out of it. Sammy has already requested it for her birthday next year. It is addictive–and considering how many holiday cookies I am baking right now, it is kind of dangerous too. I am already getting enough sugar while baking all these cookies, I don’t need to be reaching for cake when I am done.
Here’s how you can be a part of #BundtaMonth:
• Simple rule: Bake us a holiday bundt
• Post it before December 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Blueberry Bundt Cake)
• Add your entry to the Linky tool below
• Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes. For holiday inspiration, check out all of our announcement posts:
- Candy Cane Bundt by Felice at All That’s Left Are The Crumbs
- Cranberry Walnut and Ginger Holiday Cake by Deepti at Baking Yummies
- Dark Chocolate Orange Bundt with Dark Chocolate Orange Glaze by Stacy at Food Lust People Love
- Double Chocolate Glazed Peppermint Bundt Cake by Laura at The Spiced Life
- Gingerbread spice Bundt with Caramel Sauce by Jill at Made With Love
- Peppermint Pound Cake by Kate at Food Babbles
- Red and White Marbled Bundt by Holly at A Baker’s A Baker’s House
Some notes about my cake: for a more festive appearance (on the inside) and to emulate crushed candy canes, I used Andes Peppermint Crunch Baking Chips–if you cannot find these, instead use peppermint extract or oil and do not add any chips. The cake is adapted from Lisa Yockelson’s ChocolateChocolate, while the dark chocolate glaze is from Alice Medrich’s Bittersweet: Recipes and Tales from a Life in Chocolate and the white chocolate glaze is mine completely.
- For cake:
- 1 cup (126 g) cake flour
- 2 cups (252 g) AP flour
- ½ t baking soda
- ¾ t salt
- ½ lb (2 sticks) unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 2 t vanilla extract
- 1 cup sour cream
- 2 cups (1 bag) Andes peppermint crunch baking chips
- For dark chocolate glaze:
- 8 oz semi sweet (60-62% cacao) chocolate, chopped
- 8 T (1 stick, ½ cup) unsalted butter, cut into chunks
- ½ cup water
- For peppermint white chocolate glaze:
- 4 oz chopped white chocolate
- 2 T shortening
- drops of peppermint oil, 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 or use a 10 inch tube pan for the entire cake (I love bundt cakes, how pretty they are, so I rarely use tube pans). Set aside.
- Whisk the flours, baking soda and salt together. Remove 1 tablespoon and toss with the peppermint crunch chips. Set the chips and the flour mixture aside.
- Cream the butter in the large bowl of a stand 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. Add the vanilla and blend it in.
- On low speed, add the flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl. Fold in the peppermint crunch chips by hand.
- Scrape batter into prepared pan(s) and smooth top(s) with a 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 in the center of the cake comes out clean. The baked cake will pull also slightly away from the sides of the pan.
- Cool the cake in the pan on a rack for 10-15 mins, then invert onto another cooling rack. Cool completely.
- While the cake is cooling make the dark chocolate glaze: Place a wide skillet with about 2 inches of water over medium low heat. When it is barely simmering, turn the heat all the way down and place a heatproof bowl into the pan. Add all of the ingredients and stir frequently until the butter and chocolate are melted.
- When the butter and chocolate are melted, remove from the heat and stir gently (you do not want air bubbles) to combine.
- Let the glaze cool to 90 F before using.
- Place wax or parchment paper under the cooling rack of the cake.
- When the cake is completely cooled and the glaze is at 90 F, pour the glaze over the cake, enrobing it completely. If there are gaps, repeat with the glaze caught on the paper under the cooling rack. (My kids eventually ate the glaze that set under the cooling rack!)
- Let the dark chocolate glaze set completely before proceeding.
- When the dark chocolate glaze has set, make the white chocolate glaze: Bring the water in the wide pan back to a bare simmer. Turn the heat down as low as it will go, and place another heatproof bowl in the pan. Add the white chocolate and shortening. Stir frequently while it melts. When it is completely melted, remove it from the heat and stir in the peppermint oil (start with a few drops only as peppermint oil is quite strong).
- Mix in the peppermint oil and stir gently to incorporate both it and the melted shortening. Let it cool to 90 F. When it has cooled, pour it over the set dark chocolate glaze--there is half as much white chocolate, so you are not looking to cover it completely, just to glaze the top and let the sides drip onto the dark chocolate.
- Let white chocolate set completely before slicing the cake.
If you love this mint bundt cake, be sure to check out these other mint bundts as well!