Chocolate Mint Bundt Cake

  • Cooking spray - ideally, baking spray
  • 3 c. flour
  • 2 c. granulated sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • ⅔ c. unsweetened cocoa powder
  • 1 c. canola oil
  • 2 c. water
  • 1 tsp. peppermint extract
  • 2 T. apple cider vinegar
  • 1 c. Andes mint baking pieces, divided
  • ½ c. semi-sweet chocolate chips
  • 2 T. butter
  • 2 T. corn syrup
  • 1 T. hot water

Preheat the oven to 350° F. Generously spray a 10-cup bundt pan with spray. Set aside.

Whisk together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl. Add the oil water, extract, and vinegar. Stir well until smooth. Stir in ½ cup of the mint baking pieces. Pour the batter into the prepared pan and jiggle it a bit to remove the air bubbles.

Bake the cake in the preheated oven for 55-70 minutes. You will know the cake is done when a bamboo skewer inserted in several places in the cake comes out clean. Allow the cake to cool for 15 minutes before carefully inverting onto a serving plate and removing it from the pan. Allow the cake to cool completely before glazing and decorating it.

To make the glaze, combine the semi-sweet chocolate chips, butter, and corn syrup in a 2-cup glass measuring cup. Microwave the mixture for 30 seconds, then stir vigorously to combine. If the mixture is not completely melted and combined, continue to microwave for 15 seconds at a time, stirring afterward, until it is. Stir in the hot water vigorously until it is well combined. Carefully pour the mixture evenly over the top of the cooled cake. Immediately sprinkle the glaze with the remaining ½ cup of mint baking pieces. Store the cake covered at room temperature until ready to serve.

  • Yields: 10-16 servings, depending on the size of your slices
  • Preparation Time: 90 minutes
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