Chocolate Mint Bundt Cake

1. Preheat oven to 350º F.
2. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bake for 42-45 minutes until a toothpick inserted into the center of the cake comes out clean.
8. 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.

Chocolate Glaze

1. While the cake continues to cool, place the chocolate in a medium heatproof bowl.
2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
3. 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.
4. 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!