The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / blog events / #BundtAMonth: Mint Chocolate Chip Bundt Cake with Creme de Menthe

#BundtAMonth: Mint Chocolate Chip Bundt Cake with Creme de Menthe

December 1, 2012 By Laura 22 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email

 

Mint Chocolate Chip Bundt Cake with Creme de Menthe

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.

 

Mint Chocolate Chip Bundt Cake with Creme de Menthe

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).

Creme de menthe mixed with sour cream for bundt cake

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…

batter for mint chocolate chip bundt cake with creme de menthe

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.

Mint Chocolate Chip Bundt Cake with Creme de Menthe

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!

Mint Chocolate Chip Bundt Cake with Creme de Menthe

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.

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 over 350 Bundt cake recipes.

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Mint Chocolate Chip Bundt Cake with Creme de Menthe

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.

Ganache glaze flavored with creme de menthe

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.

 

 

 

Filed Under: blog events, Boozy Desserts, bundt cakes, cakes, chocolate, ganache, mint chocolate Tagged With: #BundtaMonth, booze, bundt, bundt cake, chocolate, chocolate chips, creme de menthe, ganache, mint

« Saffron Rice with Meatballs; Quick Spiced Potatoes and Cauliflower with Baby Shrimp: A Review of The Bengali Five Spice Chronicles
A Review of Marshmallow Madness: Kahlua & Cream Marshmallows »

Comments

  1. Stacy says

    December 1, 2012 at 1:25 am

    My younger daughter is a huge fan of mint chocolate chip ANYTHING so I need to make this for her. Beautiful Bundt, Laura!

    Reply
  2. baker street says

    December 1, 2012 at 2:15 am

    Woah! Look at the texture of that batter! This sounds just perfect, Laura! I LOVE the color, the glaze, the flavors you chose! And those mini bundts are so so pretty! I must get myself that pan! Thank you for baking along with us!

    Reply
  3. Paula @ Vintage Kitchen says

    December 1, 2012 at 7:28 am

    I simply love chocolate and mint, and this cake is the most unexpected in the best way. I like that it´s not a chocolate cake with some mint liqueur. It´s gorgeous!

    Reply
  4. Joanne says

    December 1, 2012 at 8:38 am

    I am SO into the mint chocolate combo and so this sounds just about perfect! I really love that it’s not green also….because that would be infinitely less appealing. 😛

    Reply
  5. CJ at Food Stories says

    December 1, 2012 at 9:30 am

    What a great flavor combination 🙂

    Reply
  6. The Messy Baker says

    December 1, 2012 at 12:44 pm

    I can’t help but drool over these delicious little cakes. They look wonderful. Happy #BAM! Pinned.

    Reply
  7. Renee says

    December 1, 2012 at 1:59 pm

    Such a beautiful cake and thank goodness it isn’t bright green. I’ve been wanting that bundt pan for a while and now I think I’ll add it to my Christmas wish list.

    Reply
  8. Alice @ Hip Foodie Mom says

    December 1, 2012 at 2:04 pm

    OMG! I love this!!! So inventive!!! Peppermint extract and creme de menthe! Wow! I can just taste the minty loveliness! 🙂

    Reply
  9. Elizabeth says

    December 1, 2012 at 2:45 pm

    This sounds amazing!

    Reply
  10. Elizabeth says

    December 1, 2012 at 2:46 pm

    And Btw Brian has already requested the regular chocolate chip one for his birthday cake 🙂

    Reply
  11. Deb @ knitstamatic says

    December 1, 2012 at 3:15 pm

    What a creative idea! chocolate chip mint makes me thing of ice cream and peppermint patties, two things I love. I may have to give this cake a try. You made me think of the last time I had creme de menthe…a friend and I (way too long ago to admit) made a drink called a grasshopper for new year’s eve…mighty tasty.

    Reply
  12. Kate | Food Babbles says

    December 1, 2012 at 4:10 pm

    Oh. My. Goodness!! This sounds SO good! I love mint chocolate chip anything and this sounds amazing. Love the creme de menthe topping too. WOW!

    Reply
  13. Holly says

    December 1, 2012 at 10:40 pm

    This will have to be the cake I bake for my mother’s birthday– she would love the flavors and would be blown away by this cake. How creative and pretty! I can see why the cake didn’t last long; I would have eaten it for breakfast, lunch and dinner too!

    Reply
  14. Kate@Diethood says

    December 2, 2012 at 10:37 pm

    My my my… talk about culinary creativity! I love this cake!!

    Reply
  15. Terra says

    December 2, 2012 at 11:22 pm

    That does sound like a dangerous cake LOL…..dangerously good! I love mint and chocolate treats! Your cake looks delicious! Hugs, Terra

    Reply
  16. Marta @ What should I eat for breakfast today says

    December 4, 2012 at 1:04 pm

    Bund cake is very popular in a Christmas period in my country. I like that it’s so lovely green inside 🙂

    Reply
  17. grace says

    December 5, 2012 at 8:56 pm

    chocolate + mint will never not be good. i think i’d quickly become a sot if there was a constant supply of creme de menthe liqueur at the ready. 🙂

    Reply
  18. Sydney @ Crepes of Wrath says

    December 6, 2012 at 10:18 am

    Yum! This bundt looks de-freaking-licious. I love the drizzled chocolate on top – it looks so pretty and I don’t have to get my piping bag out!

    Reply
  19. Andrejka says

    December 9, 2012 at 10:22 am

    páni vypadá to skvěle!!:)

    Reply
  20. Sally says

    December 14, 2012 at 2:19 pm

    Question for you – how many cups of batter does this make?

    I’m debating buying a small bundt pan to make gifts for my daughters’ teachers:

    This one:

    http://www.surlatable.com/product/PRO-1050780/Nordic-Ware-Anniversary-Buntlette-Pan

    or this one:

    http://www.surlatable.com/search/searchContainer.jsp;jsessionid=984D958644C8A7DCFAB51E60739CCB7A?q=bundt&s=true

    The latter description says that it holds 2 1/4 cups of batter per mold, but the former one doesn’t say!

    Any recs? Thanks!

    Reply
    • Laura says

      December 14, 2012 at 3:09 pm

      I believe it makes about 20.

      Reply
  21. Sally says

    December 14, 2012 at 3:44 pm

    Thanks! So 2 full-sized Bundt pans?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • New Orleans Style Pain Perdu (French Toast)
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • North Indian Baked Eggs: Review of Seven Spoons
  • Goan Influenced Goat Stew in the Slow Cooker

Copyright © 2008–2023 The Spiced Life