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



  • 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


  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.


* 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 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 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:

40 thoughts on “Double Mint Mountain Bundt Cake #BundtBakers

  1. Definitely one of the prettiest cakes I’ve seen! I can only imagine how delicious it must taste too. So does the white chocolate and condensed milk come out that shimmery or did you add edible glitter to it??

    Beautiful entry, Laura! ^_^ Happy Holidays.


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