Christmas/ Desserts/ Holiday Menu/ Thanksgiving/ Uncategorized/ Winter Menu

Chocolate Mint Holiday Cake

This beautiful Chocolate Mint Holiday Cake is a fantastic treat to serve special friends and guests at your Holiday gathering. You will find it to be sinfully moist from using quality olive oil.  The Chocolate Mint Holiday Cake flavored with Andes chocolate Mints uses a near-perfect Buttercream glaze and is but elegantly decorated with chocolate-mint leaves and pomegranate seeds to give it a great Holiday look.

One of my favorite things to do during the Holidays is entertaining friends and family members that stop by for a quick visit, and I find natural and straightforward ingredients usually work best for decorating my holiday cakes and try to keep fresh chocolate mint, pomegranates or other fresh ingredients handy for such occasions.

 

Place cake on your favorite Holiday Cake dish, drizzle Near perfect Buttercream Glaze carefully over cake and let it flow down the sides of your bundt cake, place smaller chocolate mint leaves on 4 various areas of cake in small bunches, place pomegranate seeds in a design with leaves. Sprinkle some of the excess pomegranate seeds around the cake to increase the festivity of the cake.Andes Mints are also another ingredient that I also enjoy using during the holidays; they lend a clean and classic mint taste to baked goods during the winter holidays–and of course, I enjoy eating some of the extra Andes Mints that I did not require.

Below you will find a super moist and delicious recipe for one of my favorite Holiday Treats to make. However, if time is of the essence this Holiday Season, by all means, you can always use your ideal boxed cake mix, add olive oil, Andes Mints and use my decorating idea to make a quick and easy version of my recipe.

 

 

 

 

This beautiful Chocolate Mint Holiday Cake is a fantastic treat to serve special friends and guests at your Holiday gathering. You will find it to be sinfully moist from using quality olive oil.  The Chocolate Mint Holiday Cake flavored with Andes chocolate Mints uses a near-perfect Buttercream glaze and is simply but elegantly decorated with chocolate-mint leaves and pomegranate seeds to give it a glorious Holiday look.

 
 

Chocolate Mint Holiday Cake

  • One and 1/2 cups of unsweetened cocoa powder
  • Three cups of all-purpose flour
  • Three cups of fine granulated sugar
  • One tablespoon of baking soda
  • One and 1/2 teaspoons of baking powder
  • One teaspoon of Kosher salt
  • 3/4 cup olive oil
  • One and 1/2 cups of buttermilk
  • One and 1/2 teaspoons of vanilla extract
  • Three large room temperature eggs, beaten
  • One and 1/2 cups of hot water
  • Twenty Andes Chocolate Mints, finely chopped
  • Buttercream Glaze (recipe below)
  • Pomegranate seeds
  • Several smaller mint leaves
 

 

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly spray your favorite bundt pan with cooking spray  (you may use a bit of powdered cocoa to dust if desired.)
  3. Sift 1 and 1/2 cups of unsweetened cocoa, 2 cups all-purpose flour, 3 cups of granulated sugar, one tablespoon of baking soda,1 and 1/2 teaspoons of baking powder, and kosher salt into a bowl. Beat in 3/4 of a cup olive oil, 1 and 1/2 cups of buttermilk, 1 and 1/2 teaspoons of vanilla extract, three-room temperature eggs lightly beaten, and hot water. Using a mixer set to low speed, beat ingredients until smooth (approximately 2 minutes.)
  4. Add 15-20 finely chopped Andes Chocolate Mints and gently fold into the cake batter.
  5. Pour the chocolate cake batter into your favorite nonstick bundt pan.
  6. Bake 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean, remove the cake from the oven and place on heat safe area to cool.
  7. Once completely cool, remove from the bundt pan.
 
 

Buttercream Frosting

  • One stick of sweet cream unsalted butter, slightly softened
  • 4 and 1/2 cups of confectioners sugar (powdered sugar)
  • 1-1/4 teaspoons of vanilla extract
  • 4-5 tablespoons of half and half cream
  • 1/4 teaspoon of Kosher salt
 

Directions

  1. In a large glass bowl, beat butter until soft and creamy, then beat in the confectioner’s sugar, vanilla extract, and enough 4-5 tablespoons one at a time to achieve desired consistency.
  2. Place glass dish in microwave and heat for 30-45  seconds on standard power and stir (it should be thick still –but able to be spoon drizzled over bundt cake to flow down the sides)
 
 
 

Assembly of cake

  • Place cake on your favorite Holiday Cake dish, drizzle Near perfect Buttercream Glaze carefully over the cake and let it flow down the sides of your bundt cake, place smaller chocolate mint leaves on four various areas of cake in small bunches, place pomegranate seeds in design with leaves. Sprinkle some of the excess pomegranate seeds around the cake to increase the festivity of the cake.

 

 

 

 

 

5 from 7 votes
Chocolate Mint Holiday Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This beautiful Chocolate Mint Holiday Cake is a fantastic treat to serve special friends and guests at your Holiday gathering.

Course: Dessert
Cuisine: American
Keyword: Chocolate Mint Cake, Chocolate Mint Holiday Cake
Servings: 8 People
Author: hmccallum
Ingredients
  • 1 ½ cups unsweetened cocoa powder
  • 3 cups All-purpose flour
  • 3 cups Sugar
  • 1 tablespoon Baking Soda
  • 1 teaspoon Salt
  • ¾ cup Olive Oil
  • 1 ½ cups Buttermilk
  • 1 ½ teaspoons vanilla extract
  • 3 large Eggs, beaten
  • 1 ½ cups Hot water
  • 20 Andes Chocolate Mints, finely chopped I use 20
  • 1 Buttercream Glaze (recipe below)
  • Pomegranate seeds
  • Several smaller mint leaves
Butter Cream Glaze
  • 1 stick Sweet cream unsalted butter, slightly softened
  • 4 ½ cups Confectioners sugar (powdered sugar)
  • 1 ¼ teaspoons Vanilla extract
  • 4 tablespoons Half and half cream +1 if needed
  • ¼ teaspoon Salt
Instructions
Butter Cream Glaze Directions
  1. In a large glass bowl beat butter until soft and creamy, then beat in the confectioner’s sugar, vanilla extract, and enough 4-5 tablespoons one at a time to achieve desired consistency.

  2. Place glass dish in microwave and heat for 30-45 seconds on normal power and stir (it should be thick still –but able to be spoon drizzled over bundt cake to flow down the sides)

Cake Directions
  1. Preheat oven to 350 °degrees.

  2. Sift 1 and 1/2 cups of unsweetened cocoa, 2 cups all-purpose flour, 3 cups of granulated sugar, 1 tablespoon of baking soda,1 and 1/2 teaspoons of baking powder, and kosher salt into a bowl. Beat in 3/4 of a cup olive oil, 1 and 1/2 cups of buttermilk, 1 and 1/2 teaspoons of vanilla extract, 3 room temperature eggs lightly beaten, and hot water. Using a mixer set to low speed, beat ingredients until smooth (approximately 2 minutes.)

  3. Add 20 finely chopped Andes Chocolate Mints and gently fold into the cake batter

  4. Pour the chocolate cake batter into your favorite nonstick bundt pan

  5. Bake 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean remove cake from the oven and place it on heat safe area to cool.

  6. Once completely cool remove from bundt pan.

Assembly of Cake
  1. Place cake on your favorite Holiday Cake dish, drizzle Near perfect Buttercream Glaze carefully over the cake and let it flow down the sides of your bundt cake, place smaller chocolate mint leaves on 4 various areas of cake in small bunches, place pomegranate seeds in design with leaves. Sprinkle some of the excess pomegranate seeds around the cake to increase the festivity of the cake.

 

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14 Comments

  • Reply
    Simply Sated
    December 10, 2014 at 6:40 am

    Heidy, your cake looks amazing in both the presentation and the recipe. This one is a keeper. Love, love, love this cake!!

  • Reply
    Culinary Flavors
    December 9, 2014 at 11:32 pm

    Your chocolate mint cake is very festive Heidy! Perfect for Christmas!

    • Reply
      Heidy L. McCallum
      December 10, 2014 at 12:57 am

      Thanks! Now I have to wear my fat pants. ..I enjoyed too much of it…lol

  • Reply
    Joanne/WineladyCooks
    December 9, 2014 at 5:00 pm

    Gorgeous photo and I’m so convinced that this is the best chocolate cake ever. I’m always on the hunt for another chocolate cake recipe and I’m sure this Chocolate Mint Holiday Cake is ‘the one’. Can’t wait to try it. Pinned/shared.

    • Reply
      Heidy L. McCallum
      December 9, 2014 at 5:14 pm

      Thank you Joanne! You just made my day with that wonderful compliment.

  • Reply
    Tricia
    December 9, 2014 at 4:49 pm

    Awesome picture!! This cake that I was lucky to have a piece of was fantastic!! Definitely have to make one myself now!!

    • Reply
      Heidy L. McCallum
      December 9, 2014 at 5:14 pm

      Thank you, you know where the refrigerator is if you want another slice…lol

  • Reply
    Joanne T Ferguson
    December 9, 2014 at 2:51 am

    G’day What a GORGEOUS holiday cake Heidy! LOVE the photo!
    Cheers! Joanne

  • Reply
    The Foodie Affair
    December 9, 2014 at 2:01 am

    Your Chocolate Mint cake sound delish! I love the pretty pomegranate seeds you added. So festive!

    • Reply
      Heidy L. McCallum
      December 9, 2014 at 2:20 am

      Thank you Sandra! I was just eyeballing another piece of it!!! LOL— I think I’ll be a good girl and wait till tomorrow though 🙂

  • Reply
    KC Kahn the Kitchen Chopper
    December 8, 2014 at 10:33 pm

    Your Chocolate Mint Holiday Cake is pretty as a picture. Much tastier! Pinned.

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