MINT CHOCOLATE CHIP BUNDT CAKE WITH CREME DE MENTHE RECIPE - (4/5)
Provided by kaydeis
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 325 F. Spray a nonstick bundt pan thoroughly with flour/grease mixture. Also spray some bundlettes or mini loaves for the excess batter. Set aside. 2. Whisk together the flour, baking soda and salt. Remove 1 tablespoon and toss with the chocolate chips. Set the chips and the flour mixture aside. 3. Whisk together the peppermint extract, vanilla, creme de menthe, heavy cream and sour cream. Set aside. 4. Cream the butter in large bowl of mixer on moderate speed for 4 mins. Add the sugar in 4 additions, beating for 1 minute after each portion is added. Add the eggs, one at a time, beating for 30 secs after each addition and scraping down the sides of bowl. On low speed, add the sifted flour mixture in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl. Fold in the chocolate chips by hand. Try not to just eat the batter. 5. Scrape batter into prepared pan(s) and smooth top with rubber spatula. 6. How long you bake the cake will depend on the size(s). A 10 inch tube cake will take 1 hour and 15 minutes. A 9-10 inch bundt cake will take approximately 1 hour. 1 cup size bundlettes take around 25 minutes. You will just need to watch for whatever sizes you choose to make. 7. Bake the cake(s) for the recommended time, or until a toothpick inserted comes out clean (it may hit chocolate chip and be smeared with melted chocolate, which is fine). The baked cake will pull also slightly away from the sides of the pan. 8. While the cake is baking, make the glaze. Combine all ingredients into a small saucepan over low heat. As it melts, stir to incorporate. When it is completely melted, set aside to let it cool and thicken slightly. 9. Cool the cake in the pan(s) on a rack for 10-15 mins, then invert onto another cooling rack. Cool completely. Drizzle with the cooled glaze. Let set before slicing. Servings: 24 Nutrition Facts Nutrition (per serving): 632 calories, 260 calories from fat, 30.8g total fat, 125.7mg cholesterol, 189.5mg sodium, 76.4mg potassium, 85.8g carbohydrates, 3.1g fiber, 40.4g sugar, 7.2g protein, 18 points. Source Author: Laura Tabacca (LJT2R - CLBB) Source: The Spiced Life
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TheWeird World
[email protected]This cake is the best mint chocolate chip cake I've ever had.
MQasim Ansari
[email protected]I've made this cake several times and it's always a hit.
Deepthika Roshani
[email protected]This cake is a 10/10. I highly recommend it.
Kitty Sparkle black oof
[email protected]I'm so glad I found this recipe. It's a keeper!
Kimberlyn Hazel
[email protected]This cake is so moist and flavorful. I could eat it every day.
Terrance Marpoe
[email protected]I love the combination of mint and chocolate. This cake is the perfect way to satisfy my sweet tooth.
Desiree Foley
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Kanxo Keto
[email protected]I frosted the cake with a chocolate ganache, and it was the perfect finishing touch.
Tufael Islam
[email protected]I added some extra mint extract to the batter, and it gave the cake a really nice flavor.
Debbie Bowes
[email protected]I used a different type of chocolate chips than the recipe called for, and it still turned out great.
Leah Kungu
[email protected]This cake is so easy to make and it turned out so well! I'm not a professional baker by any means, but this cake made me look like one.
Dee
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it.
AGYEI FRANCIS
[email protected]This cake was absolutely delicious! It was moist and flavorful, and the mint chocolate chip combination was perfect. I will definitely be making this again.