Minted Velvet Bundt
Dark, moist, velvet smooth chocolate cake with a hint of mint. This is the perfect chocolate cake and though the list of ingredients seems extensive, each one adds a level of loveliness to this beauty. Bundt cakes have a large surface area and can soon dry out so I cover the whole of the cake in a water ganache, simple to make.
Ingredients
For the cake:
120ml Milk
15ml Lemon Juice
1.5 tsp Instant Coffee Powder or granules
75g Dark chocolate chips
1.5 tsp vanilla extract
1/2 tsp Chinese five spice or Ground star anise
45g Cocoa Powder
150ml Boiling water
150ml Vegetable Oil
200g Caster sugar
4 eggs
150g Self Raising Flour
¼ tsp Baking Powder
½ tsp Table Salt
3-4 tbsp finely chopped fresh garden mint, spearmint or peppermint leaves
For the Ganache
150g Dark Chocolate Chips
40g Butter
120ml Recently boiled water
Green sprinkles
You will need 3 jugs or bowls and a roomy mixing bowl.
A large bundt tin (10 cup) and an electric whisk
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Preparation
Preheat the oven to 160 degrees celsius (fan assisted)
Start by brushing the bundt tin all over with a dark lining paste. Spoon 2 tbsp lining paste into a small cup, add a tsp cocoa powder and stir until the paste is dark in colour then brush over the tin.
In one jug measure the milk then add the lemon juice, stir and set aside to thicken.
In another jug add the coffee, chocolate, vanilla, spice and cocoa powder then pour over the boiling water. Stir until the mix is smooth then add the oil. Set aside.
In a roomy mixing bowl whisk together the caster sugar and eggs until the mixture is light, pale and doubled in size. Sift over the self raising flour, baking powder and salt and stir through with a large spoon. Once all of the flour has been incorporated pour in the chocolate mix and the thickened milk and scatter over the mint leaves.
Stir thoroughly or use the whisk on a slow speed until all is combined then pour the very thin batter into the prepared bundt tin.
Bake for 45 to 50 minutes until the cake is well risen and leaving the sides of the tin. The surface usually cracks but don’t worry as that will be the bottom of the cake.
Whilst the cake is baking make the ganache. Place the chocolate and butter in a heatproof jug then pour over recently boiled water. Stir until the chocolate is smooth then set aside to cool and thicken.
Leave the baked cake in the tin for around 20 minutes before turning out onto a cooling rack to go completely cold.
When ready to cover the cake with chocolate have ready two large plates.
Stand one under the cooling rack and pour a thin coat of chocolate over the whole of the cake.
The excess chocolate will be collected on the plate so transfer the rack and the cake to the second plate and use a spatula to clean the first plate of chocolate and pour it back into the jug. Leave the chocolate on the cake to set and the chocolate in the jug to thicken further. I find two coats give a more glossy finish and no uncovered sponge areas.
After 15 minutes or so the cake can take the second coat, the chocolate is thicker and coats the previous layer of chocolate perfectly.
Add a few green sprinkles for decoration.
TIP: Add the grated zest of an orange in place of the mint for an Orange Velvet Cake.
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