This Andes Mint Chocolate Bundt Cake has all of the rich yet cool creme de menthe goodness of Andes Mints but in a delicious bundt cake. Affiliate links have been used to link to items being discussed.
As you can see, I am still having background issues with my food photography, although I admit the shiny wooden floor in the kitchen is nice. But unfortunately the hallway was the only spot not loaded down by boxes. I also had to delete about 20 photos photo-bombed by the dogs–the spot I took pictures in in the old house was kind of tucked away, but so far here there is more space behind the photography table, leading to more opportunities for kids and animals to get in my way.
This Andes Mint Chocolate Bundt cake was inspired by a sudden stress-induced need to bake–and the fact that enough of the kitchen had been unpacked for me to try. However, as you can see above, most of my white plates have not been unpacked yet, leading to this crazy shot. I am including it because it amuses me, kind of a romantic his and hers plate to share–although in reality it was shared by Sammy and Alex. If I don’t find the plates soon, I will be resorting to picking up 1-2 cheap dessert plates from the grocery store to use until they show up!
My main requirements when choosing this cake recipe were that it be easy, that it use existing ingredients in the house, and that it be “new” enough to go on the blog because I am desperate to start posting again! I had just put away what felt like 300 bags of Andes Crème De Menthe Baking Chips
The kids have gone crazy for this Andes Mint Chocolate Bundt Cake all week–John was not even here, and there is not a crumb left. Which is a good thing, because Creative Cookie Exchange is coming up–so I didn’t feel too guilty whipping up some cookie dough today. So stay tuned for cookies next Tuesday!
- 1 oz (28 g) semi-sweet chocolate, chopped
- ¾ cup boiling water
- ¾ cup (75 g) natural cocoa powder
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed brown sugar
- 1¾ cup (210 g) AP flour
- 2 t baking soda
- 1 t baking powder
- ¾ t salt
- 1 cup Greek yogurt (I used 2%)
- ½ cup vegetable oil
- 2 large eggs
- 1 t vanilla
- 1 t creme de menthe extract
- 1 cup Andes creme de menthe baking chips
- 1/2 cup mini semi sweet chocolate chips
- For serving: whipped cream and/or sifted powdered sugar
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Preheat the oven to 350 F. Generously spray the inside of a 10 cup bundt pan with a grease/flour combo, such as Baker's Joy. Set aside.
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Pour the boiling water over the chopped (1 oz) chocolate. Let stand for 1 minute and then whisk smooth. Set aside.
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Whisk together the cocoa powder, sugars, flour, baking powder, baking soda and salt. Set aside.
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Using a stand or handheld mixer, and using the whisk attachment, beat the yogurt, eggs, vanilla, creme de menthe extract and vegetable oil on low speed. Add the chocolate in a drizzle and then mix on low speed until completely blended.
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Leaving the mixer on low, add the dry ingredients. Once they are mostly incorporated (to avoid flour flying everywhere), increase the speed to medium-low and mix for 3 minutes.
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Fold in the Andes Creme de Menthe Baking Chips and mini chocolate chips.
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Scrape the batter into the prepared pan and smooth the top. Bake for about 45 minutes, until a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. Let the cake cool in the pan on a cooling rack for 15 minutes, then turn the cake out onto parchment paper onto a cooling rack.
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Let cool completely before slicing. This is a very moist cake (the tiny chips kind of blend into the cake), so all it needs before serving is some sifted powdered sugar and/or lightly sweetened whipped cream.
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