Position a rack in the bottom of the oven and preheat to 350°F. Place a cooling rack over a parchment-lined baking sheet. Lightly coat a 6-cavity mini
Bundt pan with nonstick cooking spray.
Combine the flour, baking powder and salt together into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and salt until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix until just incorporated. Add the vanilla bean paste and the mint extract and mix until combined. Scrape down the sides of the bowl, add the dry ingredients, and mix until smooth. Scrape down the sides of bowl, add the sour cream, and mix until perfectly smooth. Remove the bowl from the mixer and gently fold in the chocolate chips, until evenly dispersed.
Spoon the batter evenly into the prepared mini Bundt pan. Bake until deep golden brown and a knife inserted in the center comes out clean, 20 to 25 minutes. Let the cakes cool in the pan for 5 to 10 minutes, then carefully invert onto the prepared cooling rack and let cool to room temperature before glazing
Place the chocolate chips and butter in a medium mixing bowl. Bring the cream and vanilla bean paste to a boil and pour over the chocolate. Gently shake the bowl to submerge the chocolate in the hot cream and let stand for 1 to 2 minutes
to soften the chocolate. Whisk the mixture until completely smooth, and use immediately.
Slowly pour the warm chocolate glaze evenly over the tops of the cakes, allowing the excess to drip down the sides. Let the glaze set for 15 to 20 minutes before transferring to a serving plate. Garnish with fresh mint leaves, if desired.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy
Position a rack in the bottom of the oven and preheat to 175°C. Place a cooling rack over a parchment-lined baking sheet. Lightly coat a 6-cavity mini
Bundt pan with nonstick cooking spray.
Combine the flour, baking powder and salt together into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and salt until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix until just incorporated. Add the vanilla bean paste and the mint extract and mix until combined. Scrape down the sides of the bowl, add the dry ingredients, and mix until smooth. Scrape down the sides of bowl, add the sour cream, and mix until perfectly smooth. Remove the bowl from the mixer and gently fold in the chocolate chips, until evenly dispersed.
Spoon the batter evenly into the prepared mini Bundt pan. Bake until deep golden brown and a knife inserted in the center comes out clean, 20 to 25 minutes. Let the cakes cool in the pan for 5 to 10 minutes, then carefully invert onto the prepared cooling rack and let cool to room temperature before glazing
Place the chocolate chips and butter in a medium mixing bowl. Bring the cream and vanilla bean paste to a boil and pour over the chocolate. Gently shake the bowl to submerge the chocolate in the hot cream and let stand for 1 to 2 minutes
to soften the chocolate. Whisk the mixture until completely smooth, and use immediately.
Slowly pour the warm chocolate glaze evenly over the tops of the cakes, allowing the excess to drip down the sides. Let the glaze set for 15 to 20 minutes before transferring to a serving plate. Garnish with fresh mint leaves, if desired.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy
Organic Pure Peppermint Extract
Madagascar Bourbon Pure Vanilla Extract
