Mint Chocolate Bundt Cake with Mint Chocolate Ganache
Closely adapted from Christie Matheson
chocolate, ganache, mint
For the cake:
3/4cup(75 g) natural cocoa powder
1oz(28 g) semi-sweet chocolate, chopped
1cup(200 g) granulated sugar
1cup(220 g) packed dark brown sugar
1 3/4cup(210 g) AP flour
1cupbuttermilkI used full fat
several drops peppermint oilor 1/4 t extract
For the ganache:
2-3drops peppermint oilor a dash of extract
To make the cake: 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.
Pour the boiling water over the chopped (1 oz) chocolate. Let stand for 1 minute and then whisk smooth. Set aside.
Whisk together the cocoa powder, sugars, flour, baking powder, baking soda and salt. Set aside.
Using a stand or handheld mixer, and using the whisk attachment, beat the buttermilk, eggs, vanilla and vegetable oil on low speed. Add the chocolate in a drizzle and then add the peppermint oil--you are aiming for about 1/32-1/16 of a teaspoon. Err on the side of less--as long as it smells minty, you're fine. Mix on low speed until completely blended.
Leaving the mixer on low, add the dry ingredients. Once they are mostly incorporated, increase the speed to medium-low and mix for 3 minutes.
Pour 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.
Let the cake cool completely before glazing. While the cake is baking, prepare the glaze by bringing the cream nearly to a boil (but not quite) in a small saucepan and then pour it over the chopped chocolate. Let it stand for 1 minute, and then whisk it smooth, adding the salt and about 2 drops of peppermint oil (or a dash of extract). You can always add more if it does not taste minty enough. Let it cool completely to room temperature before glazing the cooled cake.