Nothing says “Happy Birthday!” like a chocolate cake dekked out in brightly colored sprinkles!
This chocolate mint bundt cake is birthdayriffic, with a burst of peppermint and slathered in deep, dark, chocolate ganache.What is it with February and birthdays? I’d estimate that half my family celebrates this month. Both my husband (above on his bday) AND my mother AND husband’s cousin AND more than 2 friends share the 16th of this month as their birthday. It was only fitting that I made a guaranteed-to-please chocolate mint cake to satisfy the birthday crowd this year. You’re welcome.You see, this cake is a winner all around:
- Only requires the basic kitchen supplies
- One bowl to wash (plus a small pot, but who’s counting?)
- Removes beautifully from your bundt pan
- Bakes evenly and perfectly every.single.time
- No need to fill, frost, or fuss!
- Bathed in thick, dense, dreamy chocolate. And sprinkles!
- Slice it into thin pieces to feed a crowd or thick slices for a handful of dessert lovers with a BIG appetite for chocolate cake
I came across the original chocolate cake recipe more than a year ago and from the first forkful I jetted to grab a pen and scribble it onto a recipe card for safekeeping, it was that good! Since I love toying with cake recipes to suit my whims, I just had to try a chocolate mint cake variation this month. My husband and friends agree, it’s a 5-star cake success!
Sure, you may be rolling your eyes since you’ve been sticking around during my current chocolate mint obsession as I’ve introduced you to Thin Mint Fudge, Thin Mint Brownies, and Copycat Thin Mint Girl Scout Cookies recently.
The hint of mint in this easy chocolate cake comes from pure mint essential oil. I buy this peppermint essential oil, but if you don’t have it on hand you could always substitute half a teaspoon of peppermint extract with similar results.
Let’s get our aprons tied on. It’s cake time!
- 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
- 4 ounces bittersweet chocolate
- 1½ tablespoons sugar
- 1½ tablespoons corn syrup
- ½ cup heavy cream
- Preheat oven to F. Grease a 10 or 12-cup bundt pan and "flour" it with baking cocoa.
- In a small pot combine butter, cocoa, salt, sugar, and coffee. Cook, stirring occasionally to melt. Set aside.
- 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.
- Add eggs, then sour cream, vanilla, and peppermint extract. Whisk to combine and scrape into prepared bundt pan.
- 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!
- 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.
If for some reason your family isn’t crazy for chocolate mint like I apparently am, then by all means omit the peppermint oil and dive into what I consider the absolute perfect chocolate cake that you’ll never have to fill, frost, or decorate more than with a whimsically imperfect smackling of sprinkles! Indulge your chocolate obsession with more deep, dark, delicious chocolate recipes!