Mint Chocolate Fudge Swirl Cake
This cake comes together quickly and fills the kitchen with the best mint chocolate aroma. The texture stays soft and moist, which makes it perfect for special occasions or easy entertaining.
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.
