December is here which means I want all things mint chocolate! Whether it’s peppermint hot cocoa, Andes mints in my coffee (try it!), or desserts like my indulgent, easy Mint Chocolate Bundt Cake…I love it all. This cake screams the holidays and is the perfect addition to any dinner, party, family gathering, special occasion, etc. You need this cake in your life!
First things first, this gorgeous cake starts with a box cake mix. Yay! You’ll jazz it up with the addition of chocolate pudding mix, sour cream, extra eggs, and chopped Andes Mints. It turns out so so moist with a rich chocolate flavor and just the right amount of sweet green mint.
You’re going to use chopped Andes Mints three times throughout this cake. Once in the cake mix, then in the ganache, and finally some chopped ones on top for flair. I’ve been making this cake for almost ten years and it is a hit every single time. It barely lasts 24 hours at my house!
Your Grocery List
- Devil’s Food box cake mix
- 5.9 oz instant chocolate pudding mix
- Sour cream
- Vegetable oil
- Semisweet chocolate chips
- Andes Mint chocolates or Mint Chocolate Sandwich candies
- Unsweetened chocolate
- Heavy cream
If you can’t find Andes Mints, I also used this Fernwood brand and they worked great!
How to Make Mint Chocolate Bundt Cake
First, chop your chocolate so that it’s ready as you need it throughout the process. I love chopping chocolate with a really sharp knife because it’s so satisfying!
Next, use a stand or hand mixture to mix the box cake mix with pudding mix, eggs, oil, sour cream, and warm water. Then just gently stir or fold in the semisweet chocolate chips and one cup of chopped mints.
Pour mixture into a 12-cup bundt pan that has been liberally greased with baking spray. Bake for 50-55 minutes then let cool for 90 minutes. Invert cake onto a platter then make the ganache.
Add chopped mints and one ounce of unsweetened chopped chocolate to a heat safe bowl. Add heavy cream to a small saucepan and heat until almost boiling. Pour over the chocolate and stir until smooth. Let it cool slightly then pour over the cake. Top with remaining chopped chocolate mints.
This Mint Chocolate Bundt Cake is chocolatey mint perfection and needs to be on your menu at one point (or several) during the holidays. You’re going to love it so much!
This Mint Chocolate Bundt Cake will be featured as a display in all Lee’s Marketplace grocery stores across Utah for the month of December. Check it out if you’re local!
Mint Chocolate Bundt Cake
- 12-cup bundt pan
- 1 box Devil's food cake mix
- 1 box (5.9 oz) instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 1 cup semisweet chocolate chips
- 1 cup mint chocolate sandwich candies, chopped (like Andes Creme de Menthe or Fernwood Mint Sandwiches)
For the ganache:
- 3/4 cup mint chocolate sandwich candies, chopped
- 1 oz unsweetened chocolate, chopped
- 1/2 cup heavy whipping cream
For the topping:
- 1 cup mint chocolate sandwich candies, chopped
- Preheat oven to 350 degrees F. Grease a 12-cup bundt pan by liberally spraying with baking spray or coating with softened butter.
- In a large bowl, add the cake mix and pudding mix then stir to combine. Add sour cream, oil, eggs and water then mix until smooth. Stir in the chocolate chips and mint chocolate pieces. Pour batter into bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake in pan for at least 90 minutes before inverting onto a plate or platter.
- To make the ganache, place 3/4 cup chocolate mint pieces and unsweetened chocolate into a heat-safe bowl.
- Heat the heavy whipping cream in a small saucepan until it is just about to boil (about 180 degrees). Do not let it boil!
- Pour the hot cream over the chocolate. Using a whisk, stir the chocolate and cream together until combined. Let it cool for 1-2 minutes then pour over the cake. Sprinkle the chopped chocolate mints on top of the ganache.
- Andes Mint Baking Chips can be used for the cake and ganache. For the topping, it is recommended to use freshly chopped chocolate mint sandwiches because they will look better.
- If using Andes Creme de Menthe, you will need three boxes (28 pieces each).