Technically this is not part of the official Christmas Week posts but, seriously, what is more Christmassy than mint? I'm thinking candy canes, After Eights, York Peppermint Patties and all manner of candy bark with crushed mints. I submit to you, nothing is! That is why I was delighted when this month’s Bundt Baker host, Laura from The Spiced Life chose mint as our theme. And since my younger daughter is now home for the holidays, I went with one of her favorites, mint and chocolate. From the time she was tiny, her favorite candy has been those York peppermint patties. It’s a classic combination.
Make sure you scroll on down to the bottom of my recipe to see the mint delights that all the other Bundt Bakers have created for you today.
For the truffles:
1/3 cup + 5 teaspoons or 100ml whipping cream
7 oz or 200g dark chocolate, broken into pieces (I used one bar of plain dark and one bar of dark with mint to add more minty goodness.)
1 1/2 teaspoons mint extract
Cocoa and/or powdered sugar, for rolling
For the cake:
1 1/2 cups or 190g plain flour
1 cup or 200g sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup or 40g best-quality cocoa powder
3/4 cup or 170g unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
2/3 cup or 150ml sour cream
For the mint glaze:
1 cup or 125g confectioner’s or icing sugar
1/2 teaspoon mint extract
1-2 tablespoons milk
First we need to make the truffles. They are super easy but the chocolate/cream mixture needs time to set before rolling into balls. And then you want to freeze them before adding them to the batter to bake. So, as mentioned in the headnote, start a day early.
Bring the cream just to the boil in a pan or in a microwaveable bowl in the microwave oven. Remove from the stove or microwave and stir in the mint extract and chocolate.
|You could eat this with a spoon. Try not to.|
Stir until melted. Cool, then chill in the refrigerator until the mixture is solid, about 2-3 hrs.
Scoop out teaspoons of the mixture and roll into tiny balls with your hands, then roll the balls in cocoa or powdered sugar.
|I did half cocoa and half powdered sugar. And yes, there are three big ones. I got tired of rolling when I had enough little ones.|
Okay, so it’s the next day now, right? And your tiny truffles are frozen. On to the cake!
This recipe is from Nigella’s Feast and could not be easier. She chucks everything straight in the food processor but I like to sift my dry ingredients (except the sugar) since sometimes they have lumps. Feel free to follow her method. Original recipe can be found online here.
The Cake Batter
Preheat oven to 350°F or 180°C. Grease and flour your mini Bundt pan or use that baking spray that has flour in it.
Measure your flour, cocoa, baking powder, baking soda and salt into a bowl and mix well.
Put the rest of the cake ingredients - sugar, butter, eggs, vanilla and sour cream - into a food processor. Sift the dry ingredients into the processor.
Process until you have a smooth, thick batter.
|You could also eat this with a spoon. Try not to.|
Put one scoop of batter into each cup. Press one mint truffle into the batter then top with the remaining batter. I put the powdered sugar ones in the cakes and saved the cocoa ones for on top.
Bake in your preheated oven for about 18-20 minutes or until the tops are springy to the touch. Clearly the toothpick-in-the-middle test won’t work here.
Remove from the oven and allow to cool for about 10 minutes then turn the Bundts out to cool on a wire rack. I trimmed the overhanging edges off of my mini Bundts to neaten them up but you can leave yours on if you want.
While the Bundts cool, mix up your glaze.
Put the powdered sugar into a small mixing bowl with the mint extract and one tablespoon of milk. Stir well.
Keep adding milk a 1/2 teaspoon at a time until you get the pouring consistency you desire. I like a thick glaze but some people prefer thinner so you have to be the judge.
When the little Bundts are cooled completely, pour or drizzle on the glaze. I like to use a piping bag because it’s less messy than actual drizzling and I have more control.
Top each mini Bundt with a little chocolate mint truffle.
|The truffle inside makes a nice minty,chocolate rich bite near the top of the mini Bundt.|
Your Bundts with mint! We've got 'em!
- Bundt Cake with Chocolate Glaze and Mint Frosting from La cocina de Aisha
- Candy Cane Bundt Cake from Sew You Think You Can Cook
- Candy Cane Bundt Cake with Chocolate Ganache Drizzle from The Freshman Cook
- Candy Cane Chocolate Bundt Cake from Cassie's Kitchen
- Candy Cane Cup Bundt Cake from From Gate to Plate
- Candy Cane Dark Chocolate Bundt Cake from Patty's Cake
- Chocolate Bundt Cake with Peppermint Dark Chocolate Ganache from Brooklyn Homemaker
- Chocolate Peppermint Bundt Cake from Making Miracles
- Creme de Menthe Bundt Cake from Jane's Adventures in Dinner
- Dark Chocolate Mint Truffle Mini Bundts from Food Lust People Love
- Dark Chocolate Peppermint Bundt Cake from Adventures In All Things Food
- Double Chocolate and Mint Cheesecake Bundt Cake from Un Mordisco Un Pecado
- Double Mint Mountain Bundt Cake from Baking in Pyjamas
- Fudgy Peppermint Bundt from A Day in the LIfe on the Farm
- Gluten Free Chocolate Mint Bundt Cake from Box of Stolen Socks
- Mini Minty Bundt Cakes from Brunch with Joy
- Mint Tea Mini Bundts from Passion Kneaded
- Orange and Mint Bundt Bread from A Kingdom For a Cake
- Peppermint Candy Bundt from Tea and Scones
- Peppermint Candy Cane Bundt Cake from I love Bundt Cakes
- Peppermint Cappuccino Cake from Magnolia Days
- Peppermint Mocha Pound Cake Bundt from DessertStalking Blog
- Peppermint Patty Bundt Cake from Eat, Drink, and Be Mighty
- Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate from The Spiced Life
What is Bundt Bakers? It's a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible Bundt cake recipes and inspiration. You can find information and links to the recipes for each month in our #BundtBakers page.
How is the monthly theme determined? We take turns hosting each month and the host gets to choose the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to firstname.lastname@example.org.