This Grasshopper Bundt Cake is rich, mint and a definite crowd pleaser.
Who doesn’t love the combo of mint and chocolate!
I love a good Bundt cake. This homemade Mint Chocolate Bundt Cake is unique in that it has these delicious green mint ribbons throughout it. And don’t get me started on the chocolate ganache drizzle! Trust me, this cake is not lacking in the flavor department!
- 2 packages (3 oz each) cream cheese, softened
- ¼ cup powdered sugar
- ½ tablespoon all-purpose flour
- 1 egg
- ⅛ teaspoon peppermint extract
- 3 drops green food color
- 2 boxes of Chocolate cake mix plus ingredients requested on the box
Chocolate and Cream Cheese Glaze
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
- ¼ teaspoon peppermint extract, optional
- 1 or 2 drops green food color
Heat oven to 325°F. Grease bundt pan. In a small bowl, beat cream cheese with an electric mixer on high speed until smooth and fluffy. Beat in rest of ingredients until smooth; set aside.
In a large bowl, beat the cake mix as directed on the box.
Pour half the cake batter into the pan. Spoon cream cheese filling over batter, using a butter knife, swirl the filing throughout the cake batter. Pour the rest of the cake batter on top.
Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
In a 1-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted; set aside.
For glaze, mix the ingredients in a medium size bowl. Make sure you sift the powdered sugar, or else you will have lumps. Add water if you need to thicken the glaze until it can be easily drizzled. Drizzle over cake.
Immediately spoon melted chocolate over glaze in a 1/2-inch-wide ring.
Refrigerate until serving time. Store loosely covered in the refrigerator.