Minty Chocolate Christmas Bundt Recipe 465

Steps:

• CAKE: Preheat oven to 350°F. Prepare bundt pan by greasing it with softened butter first and flouring it with cocoa powder to prevent the cake from sticking to the pan. Combine flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Mix well. Sift flour mixture twice and set it aside for later use. Whisk sugar and oil in another large mixing bowl. Add eggs one at a time, whisking after each addition until well combined. Add milk and whisk again. Sift flour mixture into liquids 1/2 cup at a time, gently mixing with a whisk. Do not over-mix! Repeat this step till all the flour mixture is incorporated. Gradually add boiling water while stirring. Batter will be thin. Steady your mixing bowl on the edge of the bundt pan and slowly pour in the batter. Evenly drop chopped Andes chocolate into the batter. Push down those which are on the surface of the batter with the back of a spoon. Bake bundt cake for about 40 to 45 minutes or until inserted toothpick comes out clean. Carefully invert bundt cake onto a cooling rack and allow to cool completely. GLAZE: Combine icing sugar, butter and peppermint extract in a bowl. Bit by bit, stir in milk until you achieved the desired consistency, a nice "flow" like consistency is ideal but not too thin. Pour glaze on top of the cooled cake, allowing it to flow down the ridges. You can place a sheet of greaseproof paper under the cooling rack to reduce mess. Using a mortar and pestle, gently crush candy canes and sprinkle over the bundt cake. Now your amazing Christmas bundt is ready!

Steps:

• Mix together all ingredients except chips for 4 minutes with mixer.
• Add chips and mix by hand.
• Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
• Cool completely before removing from pan.
• Sprinkle with confectioner's sugar before serving.

Steps:

• Preheat the oven to 350 degrees.
• Spray a 15-cup nonstick Bundt pan with cooking spray; set aside.
• In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
• Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes.
• Transfer pan to a wire rack to cool 15 minutes. Invert cakes onto rack; Re-invert cake; let cool completely, topside up.
• Using a serrated knife, trim bottom of cake layer to make level. Transfer to a wire rack set over a rimmed baking sheet. Pour over ganache to cover. Let stand until set.