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1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
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2
Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
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3
Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
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4
Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
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5
For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
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6
Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
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7
When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
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8
For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
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9
Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
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10
Garnish with fresh mint leaves; I am also using white chocolate curls.
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11
Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.
