Most of you probably know that it is “Girl Scout cookie time”. Our family’s very favorite are their “Thin Mint Cookies”. My daughter purchased two boxes (only) through one of her friends. Don’t ask me what we were thinking. We should have ordered a lot more. But here we were with only two boxes of thin mints. My daughter announced right away, that one of the boxes was just for her to eat and the other one for the rest of the family to share. Am I starting an argument with a teenager over some cookies? No, not at all. I am working on picking my battles. Therefore she is still watching “HER” box with eagle eyes. Well, what can I say, the family box didn’t last very long, but our craving for more minty chocolate wasn’t satisfied at all. That is when I created this mint chocolate bundt cake with creme de menthe chips. The cake is one of my standard chocolate bundt recipes enhanced with some mint flavoring. I had originally planned on adding chocolate chips to the dough, but after digging through my baking shelf noticed that I still had plenty of mint chips available, perfect!
This mint chocolate bundt with creme de menthe chips is very light, but moist and extremely easy to assemble. The rich chocolate flavoring pairs impeccably with the mint; the ideal cake after all your thin mints have disappeared and you are stranded without anybody sharing.
* 3/4 cup or 1 1/2 sticks (170 g) butter, at room temperature
* 1 2/3 cup (335 g) sugar
* 2 eggs, at room temperature
* 1 tablespoon (15 ml) pure vanilla extract
* 1 tablespoon (15 ml) pure peppermint extract
* 1 cup (218 g) light sour cream (regular is fine, too)
* 2 cups + 2 tablespoons (254 g) flour
* 3/4 cup (75 g) cocoa
* 2 teaspoons baking soda
* 1 cup + 1 tablespoon (265 ml) butter milk
* 1 cup (280 g) creme de menthe chips (you could also cut up a good mint chocolate bar)
Preheat the oven to 350 F (175 C). Grease and flour bundt pan.
Mix flour, cocoa, baking soda and set aside.
Cream butter and sugar in a kitchen machine (about 4 minutes). Add the eggs, one at a time, mixing well after each addition. Add vanilla and peppermint extract, and then the sour cream; mix well. Now add the flour mixture alternating with the buttermilk to the butter mixture. Starting and finishing with the flour mixture. Don’t over mix. Stir in the mint chips and pour the batter into your prepared pan. Bake for 45-50 minutes or until an inserted toothpick comes out clean.
Cool cake in the pan. Transfer to a platter and sprinkle with powdered sugar if desired.