Cooking is so much easier than writing. There isn’t always a story to tell, and there’s absolutely no point talking about random stuff, when you’d just rather share a really really good recipe. Specially when you’re revisiting an old one, and adding on to it. Like this stunning chocolate bundt. Its my go to recipe for a moist good crumbed cake, one that will always work and you could put it in any baking tin, and it will turn out beautifully. All I did change was the ganache. Ive always been a sucker for chocolate mint, and one of my most favorite flavors at the ice cream parlor is still “Chocolate Chip Mint ” and not to mention the very commercial “After Eight Chocolate “. I happened to have some really good mint extract and thats what I added to my ganache. Now when you look at that cake, you cannot really think there’s something unexpected in there, but when you take a bite of that slice, boom !! The mint kicks in, livening up your taste buds and giving that lovely contrast to the rich comforting cake. The Cake is really simple, and like I always say, the simplest of things are the most beautiful and delicious. I let my son (4 n1/2 yrs old ) decorate the cake. Its his second most favourite thing to do, the fist being liking the batter of course 🙂
The Recipe for the Bundt is here : Chocolate Cake Recipe
The Recipe for the Ganache is here : Chocolate Mint Bombs , turns out they make great truffles too.
Just when you’re akin the ganache, as soon as you’ve mixed all the ingredients, rest it for 5 ins at room temperature and pour it immediately over the bunt.