Mint and chocolate feel made for each other, especially when baked into a tender cake with a rich swirl. This Mint Chocolate Fudge Swirl Cake brings that flavor pairing to life in the most inviting way. It looks impressive on the table and still feels easy to prepare. Every slice offers a cool mint note with deep chocolate tones that taste comforting and festive.
This cake carries an extra layer of meaning for me. Ten thousand miles can keep people apart, yet food keeps traditions close. I baked this cake with my dad in mind. He loves mint chocolate treats. This cake felt like a sweet connection across the distance. I wish he were here to taste it. Baking it made me feel closer to him during the holiday season.
This recipe works beautifully for gatherings. It holds its shape, slices cleanly, and stays moist for days. The bright green batter creates a fun contrast that feels playful for the holidays. It also adds a fresh twist to a familiar chocolate cake. The swirl creates a fudge like pattern that feels indulgent and special.
The real magic happens when the two batters meet. The mint mixture stays light and fragrant. The chocolate layer becomes smooth and glossy with the melted chocolate. They stay separate in the oven and create that stunning interior once sliced. The swirl makes the cake feel artistic without adding extra effort.
The glaze brings everything together. Powdered sugar forms a sweet base. Warm chocolate blends smoothly and creates a shiny finish. A little water creates a drizzle that clings to each groove of the bundt cake. Crushed spearmint candies add a lovely crunch. They highlight the mint flavor and add a festive touch.
This cake tastes wonderful on its own. It also pairs well with ice cream or whipped cream. You can bake it ahead and glaze it later. The flavor deepens after a day, which makes it perfect for a busy week. It remains a favorite in my kitchen. It holds memories, flavor, and comfort in every slice.
Mint Chocolate Fudge Swirl Cake
Equipment
- cooling rack
- Small Saucepan
Ingredients
- 1 vanilla cake mix
- 1 vanilla pudding mix 3.4oz
- 3 large eggs
- 6 oz unsweetened chocolate melted
- 3 oz cream cheese softened
- 1/4 cup canola oil 60ml
- 1/4 cup crème de menthe 60ml
- 1/2 tsp peppermint extract
- Green food coloring
- 1/2 cup water 120ml
- 3 tbsp water 45ml
- 2 tbsp unsweetened cocoa powder
For the glaze
- 1 1/2 cups powdered sugar
- 1 oz semi sweet chocolate melted
- 2 to 3 tbsp water
- Crushed spearmint candies
Instructions
- Preheat oven to 350F / 180C and grease and flour a bundt cake tin.
- In a large bowl mix together the cake mix, pudding mix, half a cup of water (120ml), cream cheese (85g), oil (60ml) and eggs. Beat for around two minutes until well combined.
- Place one and a half cups of the batter in a separate bowl and mix in the crème de menthe (60ml), peppermint extract and green food coloring. Mix to combine.
- In a small bowl whisk together the cocoa and three tablespoons of water (45ml). Add this to the non colored batter together with the melted chocolate (170g). Mix to combine.
- Add half of the regular batter to the pan then top with the green batter but do not mix. Finally top with the remaining chocolate batter.
- Bake in the oven for 40 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.
- Cool in the tin for ten minutes then transfer to a cooling rack to cool completely.
- Make the glaze by mixing together the powdered sugar, chocolate (28g) and enough water to achieve a drizzling consistency.
- Spoon over the cake and sprinkle with some chopped mint candies.
