Recipe developed from My Kitchen Love
I’d like to come up with something more thrilling and witty than “Eat Bundt”. It’s inelegant, but aside from comparing this majestic cake to that feeling of waking on Christmas morning or a writing a sonnet about its light but fulfilling crumb, I’m left with little other sentiments that just that. Eat Bundt.
- 226g unsalted butter, plus more for the pan
- 35g cocoa powder, plus more for the pan
- 1 tsp salt
- 245g milk
- 272g all-purpose flour
- 348g sugar
- 1 1/2 tsp baking soda
- 2 large eggs
- 120g sour cream
- 175g mint chocolate chips
- Preheat oven to 180°F. Butter a Bundt pan and dust with cocoa powder tapping out excess.
- In a small saucepan combine butter, cocoa powder, salt, and milk until just melted and combined (this should only take a few minutes). Remove from heat and set aside.
- In large bowl whisk together flour, sugar, and baking soda. Add butter mixture and whisk until combined (will be thick). Add eggs and whisk until well blended. Add sour cream and whisk until smooth. Stir in mint chocolate chips until just mixed in.
- Pour into prepared Bundt pan and tap lightly against the counter to release any large air bubbles. Bake for 40-50 minutes until a cake tester (toothpick or knife) comes out clean. Cool in pan for 10 minutes and let fully cool on a wire rack.
- To make the ganache, combine mint chocolate with an equal weight of heated cream. Leave for 2 minutes and then whip together. Although to cool until the ganache is dollopable. Using the back of a spoon, move the ganache along the top of the bundt with flair.