Chocolate comes from cocoa, which comes from a tree, that makes it a plant. Therefore, chocolate counts as salad. THE END.
Incredibly moist, intensely chocolatey and with a fresh minty taste is how I would describe this cake. Don't for a moment think that the ganaché might make the cake too chocolatey (if something like that exists), it is absolutely needed. One bite of this melt in your mouth cake covered with a thick drizzle of bittersweet minty ganaché....and you are in heaven :D
This month our host for #BundtBakers is Sue of Palatable Pastime and she chose the theme, summer flavors, something that said summer as in herbs, flowers, summer vegetables, etc. I wanted to make a chocolate and mint cake traybake for quite sometime. However, with this month's theme, I figured it was the perfect time albeit a bundt one instead. Also considering it has been pouring here, a chocolate cake would be so comforting! Btw, chocolate and mint work very well together.
The recipe is quite simple to make, combine the liquid ingredients together and the dry ingredients in another bowl, combine the two and that's it, you are done....super quick, right? The cake batter uses oil instead of butter along with melted chocolate and buttermilk and this is what makes the cake extremely moist. For the mint flavor we have peppermint extract in the batter, fresh mint leaves in the ganaché and for some extra mintiness, adorn the cake with some fresh mint leaves like I have done.
Recipe Source: Cake Simple by Christie Matheson
Makes one 9 inch bundt cake
For the cake
28 grams / 1 ounce semisweet chocolate, chopped.
180 ml / 6fl ounces / 3/4 cup boiling water.
210 grams / 7.4 ounces / 1 plus 3/4 cups all purpose or plain flour.
75 grams / 2.6 ounces / 3/4 cup cocoa powder.
2 teaspoons baking soda or soda bi carb.
1 teaspoon baking powder.
3/4 teaspoon salt.
200 grams / 7 ounces / 1 cup caster or superfine sugar.
220 grams / 7.7 ounces / 1 cup packed dark brown sugar.
240 ml / 8fl ounces / 1 cup buttermilk at room temperature.
2 large eggs at room temperature.
1 teaspoon pure vanilla extract.
1/4 teaspoon peppermint extract.
120 ml / 4fl ounces / 1/2 cup vegetable oil.
For the Mint Chocolate Ganaché
4 ounces / 110 grams semisweet chocolate, chopped.
120 ml / 4fl ounces / 1/2 cup heavy cream.
15 to 20 fresh mint leaves.
Mint leaves for decoration (optional).
For the Cake
Preheat the oven to 175 degrees C / 350 degrees F. Grease and dust a 10 cup(around 2.4 litres) / 9 inches / 23 cms capacity bundt cake.
Put the chopped chocolate in a small heat proof bowl and pour the boiling water over it. Whisk until the chocolate is melted and smooth. Keep aside till it comes to room temperature.
Whisk all the dry ingredients in a bowl. In the bowl of a stand mixer fitted with the whisk attachment or or using an electric hand mixer, mix the buttermilk, eggs, vanilla extract, peppermint extract, oil and melted chocolate on low speed until thoroughly combined.
With the mixer still on low, gradually add the dry ingredients to the wet ingredients, mixing until all the dry ingredients have been incorporated. Increase the speed to medium and mix for another 3 minutes.
Pour the batter into the prepared pan, smooth the top and bake for about 45 mins or until a skewer inserted in the centre comes out clean. Let the cake cool in pan on a rack for 15 mins, then invert the cake onto the rack and cool completely.
For the Mint Chocolate Ganaché
Put the chopped chocolate in a small heat proof bowl. In a small sauecpan over a very low heat, combine the milk and the mint leaves and heat for about 10 minutes. Do not let the cream boil. Strain the hot cream over the chocolate and let stand for about 3 minutes, until the chocolate has melted. Whisk until the mixture is smooth and uniform.
Spread the cooled cake with ganaché and garnish with fresh mint leaves.
Storage Suggestions: The cake can be stored in an air tight container at room temperature for upto 3 days or in the refrigerator for up to 7 days.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's have a look at other yummy creations from the group:
- Basil, Lemon and Elderflower Bundt by Jane's Adventure in Dinner
- Carrot Bundt Cake with Chamomile and Orange Icing by Patty's Cake
- Chocolate and Mint Cake by Baking Yummies
- Ginger & Lemon Crackle Courgette Bundt Cake by Baking in Pyjamas
- Lavender & Honey Bundt by Living the Gourmet
- Lavender & Lemon Bundt Cake by I Love Bundt Cakes
- Lavender Almond Bundt by The Queen of Scones
- Lavender Lemonade Bundt by All That's Left Are The Crumbs
- Lemon and Rosewater Bundt Cake by Palatable Pastime
- Lemon Balm Bundt Cake by Magnolia Days
- Lemon Zucchini Bundt with Sugared Pansies by A Day in the Life on the Farm
- Mojito Bundt Cakes by Sew You Think You Can Cook
- Orange and Honey Bundt Cake by Basic N Delicious
- Roses & Lemon Bundt Cake by kidsandchic
- Spiced Zucchini Bundt Cake by Making Miracles
- Sweet Chocolate Feel the Beet Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vanilla Rose Bundt with Edible Flowers by Our Good Life
- Yorkshire Parkin Bundt by Food Lust People Love
- Zucchini, Cheddar and Chive Bundt by Cookaholic Wife