Chocolate Mint Bundt Cake
Indulge in the perfect balance of rich chocolate and refreshing mint with this irresistible Chocolate Mint Bundt Cake. Moist and decadent, this bundt cake combines premium ingredients like unsweetened cocoa powder, buttermilk, and semi-sweet chocolate chips for a velvety texture and deep chocolate flavor. A hint of peppermint extract adds a cool, invigorating twist that elevates every bite. Garnished with a dusting of powdered sugar and fresh mint leaves, this stunning dessert is as beautiful as it is delicious. Perfect for holiday gatherings or any occasion that calls for a show-stopping treat, this cake is easy to prepare with just 20 minutes of prep time. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 2 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1.25 cups buttermilk
- 1 cup semi-sweet chocolate chips
- 0.25 cup powdered sugar (for garnish)
- 6 pieces fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or nonstick spray, ensuring all crevices are coated.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and softened butter using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract and peppermint extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Carefully invert the bundt pan onto a wire rack and remove the cake, allowing it to cool completely.
Once the cake has cooled, sift powdered sugar over the top for a simple garnish. Optionally, decorate with fresh mint leaves for added flair.
Slice and serve your Chocolate Mint Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 45.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
