Witch's Cauldron Mint Chocolate Bundt Cake
Equipment
- Bundt pan
- Mixing bowls
- Whisk
- Small saucepan
- Wire rack
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 1/2 teaspoons mint extract
- 4 drops green food coloring
- 3/4 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F and grease a small bundt pan well.
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- In a second bowl, whisk the buttermilk, oil, egg, mint extract, and green food coloring until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined with no dry streaks left.
- Fold in 1/2 cup of the chocolate chips, then pour the batter into the prepared bundt pan.
- Bake for 30 to 35 minutes until a toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- In a small saucepan, heat the heavy cream until it just starts to steam. Remove from heat, add the remaining 1/4 cup chocolate chips, and stir until melted and glossy.
- Spoon the ganache over the cooled cake so it drips down the sides like a cauldron.
Notes
Use only a few drops of food coloring at first so the green stays subtle and does not affect the mint taste. The ganache thickens as it sits, so pour it while still warm for the best drip effect. Leftovers keep covered at room temperature for two days or in the fridge for four days; bring slices back to room temperature before serving to restore the soft texture.
Course: Dessert
Cuisine: American
Equipment: Bundt pan, Mixing bowls, Whisk, Small saucepan, Wire rack
Cuisine: American
Equipment: Bundt pan, Mixing bowls, Whisk, Small saucepan, Wire rack