Double Mint Mountain Bundt Cake #BundtBakers

 

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Peppermint and chocolate is a longstanding favourite of mine, especially this time of year and when Decembers theme for Bundt Bakers was announced as mint I was over the moon! Another excuse to bake with my favourite flavours.

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I knew exactly what I wanted to make and imagined exactly how it was going to look. It’s turned out more or less spot on and tastes amazing!

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I adapted a The Tunnel of Fudge Cake from Cake Simple – Christie Matheson, it’s a recipe that I’ve been dying to make for ages and has also prompted a new years resolution almost for Baking in Pyjamas, one that I will share with you in my end of the year post.

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Back to this cake, it’s a basic chocolate bundt that ends up getting baked with a fudgy centre, kind of like a brownie but in cake form. All I did to adapt it for my mint version is to add some peppermint extract and also swap cocoa nibs which I can’t locate anywhere around these parts and use Mint Matchsticks instead.

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The Mint Matchsticks give the dense chocolate laden cake a great crisp texture, with crunchy nuggets popping up throughout. I only used peppermint extract in the cake and not for the covering as while I wanted a thoroughly minty cake I didn’t want overload it and end up with a Toothpaste cake.

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In my mind, I wanted a dark, intense mint cake and themed it on a snowy mountain. A simple and somewhat tricky white chocolate ganache covers the peaks of the cake and to give it an extra pizzazz, I liberally dusted some silver edible glitter over the entire cake too.

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To achieve the sought after tunnel of fudgyness that runs throughout the cake you only must bake it for 45 minutes, you can’t test it with a cake tester as of course it won’t come out clean. It was a leap of faith trusting my oven and the recipe but im happy to report its turned out perfectly, just fudgy enough that it doesn’t cross into the territory of underbaked, which I’ve had issues with lately with some recipes, but that’s another story.

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The snow, covering my bundt which is baked in one of my favourite tins is a very simple white chocolate ganache, its made up of purely white chocolate and condensed milk.

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One problem I found with it though is that you need to be very quick with it. Once the chocolate has melted and you’ve added the condensed milk you need to pour it over the cake right away, otherwise it will seize and become to thick to pour.

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The topping contains just the right sweetness to pair with the intensity of the dark chocolate and mint cake and with the added shimmering glitter, the cake glimmers like freshly fallen snow on a cold winters day.

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I really can’t wait to see what the other Bundt Bakers have produced for my favourite theme so far, (check the end of this post to view them all), and to all my fellow bakers within this inspiring group, Merry Christmas, have a safe and joyous holiday!!

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 Yields – One Bundt Cake

Ingredients

{cake}

  • 290 grams (1 1/4 cup) Unsalted butter at room temperature
  • 75 grams (3/4 cup) Cocoa powder
  • 85 grams (3 ounces) Dark chocolate
  • 125 ml (1/2 cup) Boiling water
  • 240 grams (2 cups) Plain flour
  • 185 grams (2 cups) Icing sugar
  • Pinch of Maldon sea salt
  • 175 grams (1 cup) Mint Matchsticks, roughly chopped
  • 220 grams (1 cup) Dark brown muscovado sugar
  • 150 grams (3/4 cup) Caster sugar
  • 5 Large eggs
  • 2 teaspoons Pure peppermint extract

{white chocolate ganache}

  • 170 grams (6 ounces) White chocolate
  • 5 tablespoons Condensed milk

Method

  1. Pre-heat the oven to 180C (350F) and spray a 12 cup capacity bundt tin with cake release spray and set aside.
  2. Place the dark chocolate into a small bowl and pour over the boiling water, whisk until melted and set aside to cool.
  3. In a medium bowl whisk together the cocoa powder, flour, icing sugar, salt and mint matchsticks, set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment add the butter, brown sugar and caster sugar and cream together until smooth, creamy and fluffy. Scrape down your bowl with a spatula.
  5. Add the eggs one at time then add the peppermint extract. Add the melted chocolate, mixing until just combined then gradually add the dry mixture.
  6. Spoon into your bundt tin and bake for 45 minutes. Do not insert a cake tester as it will not come out clean. Leave the cake in the tin on a wire rack for 1 hr, 30 minutes then transfer to the wire rack to cool completely.
  7. For the ganache melt the chocolate in bowl set over a pan of simmering water then stir in the condensed milk. Immediately pour over the cake.

Notes

* Recipes for the cake adapted from Cake Simple Christie Matheson

* The Cake will last for up to 3 days stored in a cake tin with a tight-fitted lid.

* Store In a cool, dry place away from direct sunlight.

 

 

BundtBakers

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Sweet and Savoury Sunday #92

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Welcome to week #92 of Sweet & Savoury Sundays!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 gingerbread-snack-cake-with-lemon-cream-cheese-frosting-101-964x1024
Gingerbreak Snack Cake with Lemon Cream Cheese Icing by The Gold Lining Girl
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 gluten-free-vegan-chocolate-peppermint-candy-cane-balls
Gluten Free Vegan Chocolate Peppermint Candy Cane Balls by Gluten Free Vegan Love
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 Cranberry-Coffee-Cake
Cranberry Coffee Cake by Memories by the Mile
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Most viewed link this week
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Bounty Coconut Truffles by Giraffes Can Bake 
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Snowy Traybake

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Easy cakes that look good and that are quick to assemble is what we’re all after right now,  Christmas is mearly day’s away and with parties, friends popping round and general get togethers it’s always good to have a tasty Christmassy treat at hand.

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Enter the Traybake. Baked in one tray, this cake makes an easy and time-saving simple little treat, dress it up with icing and decorations then you’ve got yourself an impressive cake that only took a few hours to create.

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If your anything like me time seems to pass by like crazy and there doesn’t seem to be enough hour’s and minutes in the day to do all the things I want to get done. I’ve been baking holiday themed treats since November and I haven’t baked nearly half of what I wanted to yet. There’s just too much Christmas treats to be baked in one season and this recipe is another festive bake that I couldn’t resist trying and seeing that it didn’t take too long to do, I managed to fit it into one evening this past week.

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The original recipe was for a coconut and cardamom sponge cake with a sour cream icing. I didn’t leave it at that, I added a vanilla bean and created an aromatic and dreamy vanilla, coconut and cardamom cake with the adorning sour cream icing which I coated with more coconut and edible glitter.

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I can’t resist edible glitter. Can you?

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The cake also contains sour cream like its icing and this imparts a lingering dampness in the cake which keeps it moist for days, no drying out whatsoever, always an added bonus in my book, I hate dry cake.

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The vanilla adds a depth of creamyness and its slight floral scent lingers lightly. Cardamom is present in abundance, I adore its robust warmth and wanted it to be a strong flavour in the cake rather than a mild one. Chewy flakes of coconut dazzle throughout, its sweet, dreamy flavour melding wonderfully with the vanilla, both a match made in heaven.

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Dusted with desiccated coconut and shimmery white edible glitter, the tops of these squares look like snowy peaks that would be suitable for any table this holiday season.

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Yields – 12 Squares

Ingredients

{cake}

  • 150 grams (1 1/4 stick) Unsalted butter at room temperature
  • 250 grams (1 1/4 cup) Golden caster sugar
  • 2o0 ml (1/2 + 1/3 cup) Sour cream
  • 2 Eggs and 3 egg whites
  • 1 Vanilla bean, seeds scraped
  • 250 grams (2 cups) Self raising flour
  • 1 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 75 grams (3/4 cup) Desiccated coconut
  • Seeds of 7 cardamom, finely ground

{icing}

Method

  1. Pre-heat the oven to 160C (320F) and grease a 7 x 11 inch cake tin and line with parchment paper leaving enough over so that you can lift it out easily.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until smooth, fluffy and light in colour. Scrape down with a spatula.
  3. Meanwhile whisk together the sour cream, eggs, egg whites and seeds from the vanilla bean in a medium bowl and in another medium bowl combine the flour, baking powder, salt and coconut.
  4. Starting and ending with the dry ingredients add 1/3 of the flour mixing until just combined then add 1/3 of the sour cream mixture, again mixing until just combined. Give a final stir using your spatula.
  5. Spoon into the cake tin and bake for 25-35 minutes or until a cake tester inserted into the centre comes out clean. Leave in the tin on a wire rack for 20 minutes before removing from the tin and leaving on the wire rack to cool.
  6. For the icing add the butter to the bowl of an electric mixer fitted with a paddle attachment, sift in the icing sugar and add the sour cream. Mix until smooth and creamy.
  7. Cut the cake into squares and spoon the icing into a piping bag fitted with a 1M piping tip. Pipe icing onto each square of cake and sprinkle with the coconut and edible glitter.

Notes

* Recipe adapted from Good Food Magazine November 2014 Issue

* These will last for up to 3 days stored in a cake tin fitted with a paddle attachment.

* Keep in a cool, dry place away from direct sunlight.