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–+ servings
Mint Chocolate Bundt Cake

Mint Chocolate Bundt Cake

Charlotte Hancey
Devil's food bundt cake is elevated with the addition of mint chocolate sandwiches mixed throughout and used in a silky mint ganache topping. A mint chocolate lover's dream cake!
5 from 15 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12

Equipment

  • 12-cup bundt pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  1. 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. 
  2. If using Andes Creme de Menthe, you will need three boxes (28 pieces each).
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