Chocolate Mint Bundt Cake

I'm back once again with another chocolate and mint recipe. This Chocolate Mint Bundt Cake is so tender and moist with the perfect hint of mint in every bite. Crème de menthe (or mint extract) is added to the cake before it's topped with chocolate glaze and finely Chopped Andes mints.

The cake is so easy to make and doesn't take long to make. The chocolate glaze is also really simple since it's only takes two ingredients.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
  • Buttermilk: It's also best for the buttermilk to be as close to room temperature as possible so it is evenly incorporated into the batter.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Preheat oven to 350º F. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed. Add the crème de menthe.

Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk to the batter. Add coffee. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.

Bake for 42-45 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

While the cake continues to cool, place the chocolate in a medium heatproof bowl.

Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.

Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.

Let the glaze cool slightly before drizzling the desired amount of it onto the mostly cooled cake. Top with finely chopped Andes mints. The cake is best served slightly warmed. Enjoy!