Chocolate Mint Bundt Cake
Cook time
Total time
Serves: 12-18 slices
  • Cake
  • 1 cup butter
  • ⅓ cup cocoa powder
  • 1 teaspoon salt
  • 1 cup brewed coffee
  • 2 cups all purpose flour
  • 1¾ cups sugar
  • 1½ teaspoons baking soda
  • 2 eggs, at room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 drops peppermint essential oil
  • Ganache
  • 4 ounces bittersweet chocolate
  • 1½ tablespoons sugar
  • 1½ tablespoons corn syrup
  • ½ cup heavy cream
  1. Cake
  2. Preheat oven to F. Grease a 10 or 12-cup bundt pan and "flour" it with baking cocoa.
  3. In a small pot combine butter, cocoa, salt, sugar, and coffee. Cook, stirring occasionally to melt. Set aside.
  4. In a large bowl whisk together flour, sugar, and baking soda. Add half the chocolate mixture and whisk to combine. Add remaining chocolate and mix.
  5. Add eggs, then sour cream, vanilla, and peppermint extract. Whisk to combine and scrape into prepared bundt pan.
  6. Bake 35-40 minutes or until a toothpick inserted removes clean. Place pan on cooling rack for 15 minutes and then invert cake onto serving plate. If it doesn't want to budge, wait another ten minutes and try again. If it's still irritatingly stuck, use a thin knife to loosen the edges and invert onto your serving plate. Remember, a little cake lost on top will be smothered in ganache!
  7. Ganache
  8. Place chocolate and corn syrup in a small bowl or 2-cup glass measuring cup. Heat cream and sugar and a pinch of salt until tiny bubbles form at the edges of the pot but the mixture isn't yet boiling. Pour over chocolate and allow to sit 30 seconds. Stir until smooth. Cool until it is at a drizzling consistency and pour over the cake. Top with pretty colorful sprinkles.
Recipe by Jellibean Journals at