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.
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.
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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.
My younger daughter is a huge fan of mint chocolate chip ANYTHING so I need to make this for her. Beautiful Bundt, Laura!
baker street says
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!
Paula @ Vintage Kitchen says
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!
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. 😛
CJ at Food Stories says
What a great flavor combination 🙂
The Messy Baker says
I can’t help but drool over these delicious little cakes. They look wonderful. Happy #BAM! Pinned.
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.
Alice @ Hip Foodie Mom says
OMG! I love this!!! So inventive!!! Peppermint extract and creme de menthe! Wow! I can just taste the minty loveliness! 🙂
This sounds amazing!
And Btw Brian has already requested the regular chocolate chip one for his birthday cake 🙂
Deb @ knitstamatic says
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.
Kate | Food Babbles says
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!
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!
My my my… talk about culinary creativity! I love this cake!!
That does sound like a dangerous cake LOL…..dangerously good! I love mint and chocolate treats! Your cake looks delicious! Hugs, Terra
Marta @ What should I eat for breakfast today says
Bund cake is very popular in a Christmas period in my country. I like that it’s so lovely green inside 🙂
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. 🙂
Sydney @ Crepes of Wrath says
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!
páni vypadá to skvěle!!:)
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:
or this one:
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!
I believe it makes about 20.
Thanks! So 2 full-sized Bundt pans?