Receta Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate; #BundtBakers
This Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate has no butter, which makes it come together quickly–instead it uses rich whipped cream and is sprinkled liberally throughout with mint dark chocolate shavings. Perfect for the holidays–or any time! Affiliate links were used in this post to link to items I am discussing.
I bet none of you will be surprised to learn that I, as the host, chose the theme for this month’s Bundt Bakers: Mint. Mint is pretty much my favorite flavor year round, and even more so at the holidays. I was thinking about it, and I believe I have made some kind of mint cake during the holidays for the last several years running. I know mint chocolate bundts have been featured on the blog the last 2 Decembers–before that I think I had some cakes that never got photographed. At any rate. Mint. Holidays. Yes.
The original plan this year had been to make a no-chocolate cake featuring more of a strong candy cane flavor. And then the mixer failed. Now I do still own a hand mixer, but I was not nearly as enthused about using it to cream butter, not least of which because I never remember to soften the butter in advance. So I started thinking. And that is when I started thinking about pound cakes without butter, leading me to this Whipped Cream Pound Cake with Shaved Chocolate that I have always wanted to make again–because I adored it–and take better photos–because the cake is from my fourth month of blogging. Yeah I still thought using the flash was ok back then. You get the idea.
Then I had a brilliant idea! Except now it seems not so brilliant because I was just searching for the Williams Sonoma Peppermint Hot Chocolate Shavings to link to for you guys, and guys I think they discontinued them.
Trauma. I might need a moment.
See I bought a whole bunch last year while they were on a post-holiday sale and we are still using those cans. Oy. My whole family is going to be devastated! We love that stuff. Well anyway, you could try using their replacement, their Peppermint Bark Hot Chocolate, but do be aware that it is much sweeter, being comprised of half dark chocolate and half white chocolate. If you live near a Trader Joe’s or want to try ordering their version from Amazon, they do sell a Trader Joe’s Peppermint Hot Chocolate
that should work ok. Maybe I will try that one too! You could also, of course, just shave your own mint chocolate bar of choice. I am partial to Green & Black’s Mint 60% Dark Chocolate Bar.
OK Back to the cake. Sorry for the momentary freak out. I thought why not make the whipped cream pound cake, but instead of adding dark chocolate shavings, try adding peppermint dark chocolate shavings and a little peppermint oil also. Brilliant! This is so good! Honestly it was pretty amazing in its original form too, so either way I hope you try this cake! And if you love mint like I do, be sure to check out all the other bundtalicious mint cakes down below–I am bookmarking all of them!
Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate Adapted from my earlier version of a Carole Walter cake Author: TheSpicedLife Recipe type: Dessert Cuisine: Cakes Ingredients
1 cup heavy cream, well chilled 1 ½ cups sifted AP flour (189 g) 1 ½ t baking powder ⅛ t salt 4 large eggs, room temperature 1⅓ cups sugar 1 t vanilla 3-4 drops peppermint oil or 1 t peppermint extract 3.5 oz shaved peppermint bittersweet chocolate (see comments above) Instructions
Position the rack into the lower third of the oven. Preheat to 350 F. Spray a 9 inch bundt pan with Baker’s Joy or some flour/grease equivalent. Set aside. If you need to shave your chocolate, do so now. Set aside. If it is warm from the shaving, cover it and place in the freezer. Whip the cream until firm peaks form—be very careful to not overwhip. Set aside (the original recipe calls for chilling it but I did not and it worked fine). In a medium bowl, thoroughly whisk together the flour, baking powder and salt. Set aside. In a large bowl of a free standing mixer (or using a hand mixer with a whip attachment), using the whip attachment, beat the eggs on medium-high speed for 5 minutes. (No that is not a typo—this cake relies on whipping the eggs for a lot of its rise). Add the sugar, 1 tablespoon at a time, taking an additional 4 minutes. Then blend in the vanilla and peppermint oil or extract. Reduce the mixer speed to low and add the dry ingredients in 2 additions, mixing just until blended. Remove the bowl from the mixer, and using a rubber spatula, fold in the chocolate shavings. Then fold in the whipped cream, ⅓ of it at a time. Be gentle and do not overmix but do be sure the whipped cream is completely folded into the batter. Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, until the top is golden brown and firm to the touch, and a wooden skewer inserted deeply into the pan comes out clean. Check at the 40 minute mark to be sure your cake is not overbowning, and if it is place foil on top of it. Remove the cake from the oven and place on a cooling rack for 20 minutes. Carefully remove the cake from the pan and let it completely on the cooling rack. Store in a cake dome or under plastic wrap for up to 5 days. Sprinkle with powdered sugar before serving. 3.2.2925
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient. This month was my turn, and I chose mint because I pretty much think everything should be mint during the holidays! And the rest of the year too, really. if you feel even just a little bit the same you will not want to miss the awesome list of bundt cakes we all made down below!