- 12
- 70 mins
Ingredients
- Cake:
- 1 T. unsweetened cocoa powder
- 6 oz. fine-quality semisweet chocolate, chopped
- 2 C. sifted all purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 C. unsalted butter, softened
- 1 1/2 C. sugar
- 1 tsp. vanilla
- 4 large eggs
- 1/4 C. creme fraiche
- 1 C. milk
- 6 T. creme de menthe liqueur
- Chocolate Mint Glaze:
- 8 oz. finely quality bittersweet chocolate, chopped
- 1/4 C. very hot water
- 1 T. creme de menthe
- Mint sprigs for garnish
Preparation
Step 1
1. Preheat the oven to 325°F. Grease a large tube or bunt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
2. Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
3. Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
4. Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time alternating with additions of milk and creme de menthe. Stir until smooth.
5. Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes.
For Glaze:
6. In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth. Whisk in the water and creme de menthe all at once. Remove from the heat and stir until very glossy. Use immediately as a glaze for chocolate mint cake.
7. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
8. When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.