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Mint Chocolate Ganache Topped Bittersweet Chocolate Cakes

Peppermint Chocolate Ganache Glazed Dark Chocolate Bundtlettes

Adapted from a recipe posted online on a cooking bulletin board that originated with Cook's Illustrated
Course Dessert
Cuisine cake
Keyword chocolate, peppermint
Author TheSpicedLife


For the cake:

  • ¾ cup (2 1/4 oz) natural cocoa
  • 1 t double Dutched extra dark cocoa powder optional (for color)
  • 6 oz bittersweet chocolate chopped (I used 71% Scharffen Berger)
  • 1 t instant espresso powder
  • ¾ cup water boiling
  • 1 cup sour cream room temperature (I used half reduced fat sour cream and half spoiled heavy whipping cream)
  • 1 ¾ cups (8 3/4 oz) AP flour
  • 1 t salt
  • 1 t baking soda
  • 12 T 3/4 cup unsalted butter (1 ½ sticks), room temperature
  • 2 cups (14 oz) packed light brown sugar
  • 1 T vanilla extract
  • 5 large eggs room temperature

For the ganache:

  • 7 oz mint dark chocolate chocolate chopped
  • 1/2 cup heavy cream


  1. Grease and flour your bundtlette pans--you will have 12 cups of batter, so 12 bundtlettes was perfect for my pans. Check the pan for how much batter it will hold. Set aside.
  2. Adjust oven rack to lower-middle position; preheat oven to 350 F.
  3. Whisk flour, salt, and baking soda together in a medium sized bowl and set aside.
  4. Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour the boiling water over it and whisk until smooth. Cool to room temperature; then whisk in sour cream.
  5. In standing mixer fitted with flat beater, beat the butter until creamy. Add the sugar in 4 additions, beating for 30 seconds after each addition and scraping down the sides and bottom of the bowl as needed. Add the vanilla and beat on medium high speed for 3 minutes, until pale and fluffy.
  6. On medium speed, add the eggs one at a time, mixing about 30 seconds after each addition and scraping down the sides and bottom of bowl periodically.
  7. On low speed, add half of the chocolate mixture and 1/3 of the flour mixture. Mix until mostly incorporated and repeat, using up the chocolate mixture. After that has incorporated, mix in the remaining flour mixture. When it is mostly incorporated, scrape down the sides and bottom of the bowl, and then beat on medium high speed for about 15-20 seconds.
  8. Scrape the batter into the prepared pans.
  9. Bake until a wooden skewer inserted into the center bundtlette comes out with only a few crumbs attached, 23-26 minutes. Be certain to keep an eye (and nose!) on the cakes, especially if using a smaller pan, as I have found this cake to be sensitive to over-baking.
  10. Cool in pans 5 minutes, then invert onto cooling rack; cool to room temperature.
  11. While it is cooling, prepare the glaze: heat the cream just until it starts to boil. Take it off the heat and add the chopped chocolate. Let sit for about one minute, and then whisk smooth.
  12. Let the ganache cool a little and thicken a bit. Place wax paper under the cooling rack the cakes are on. When the cakes are cool, pour the ganache over the tops of the cakes. If a lot of dripping ganache pools under the cakes, remove the wax paper, replacing it with clean wax paper, and squeeze the ganache out of the wax paper onto the cakes to glaze with a second layer. Repeat as often as you want and still have ganache pooling to use.
  13. Let set for a bit, preferably until completely set, but if you have small kids who cannot wait, it is completely understandable!