Chocolate Mint Cake
- Total Time
- 2 hours, plus cooling time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon unsweetened cocoa powder
- 6ounces fine-quality semisweet chocolate, chopped
- 2cups sifted all-purpose flour
- 1teaspoon baking soda
- ¼teaspoon salt
- 1cup unsalted butter, softened
- 1½cup sugar
- 1teaspoon vanilla
- 4large eggs
- ¼cup creme fraiche
- 1cup milk
- 6tablespoons creme de menthe liqueur
- Chocolate mint glaze (see recipe)
- Mint sprigs for garnish
Nutritional analysis per serving (12 servings)
453 calories; 23 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 6 grams protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
- Step 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.
- Step 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.
- Step 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.
- Step 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. 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.
- Step 6
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.
Private Notes
Comments
Absolutely delicious! The cake is heavenly, and smells so good while baking. I subbed plain sour cream for the creme fraiche and it worked fine. I halved the amount of glaze and it seemed like enough. We served it with vanilla ice cream and will definitely make it again.
Absolutely delicious! The cake is heavenly, and smells so good while baking. I subbed plain sour cream for the creme fraiche and it worked fine. I halved the amount of glaze and it seemed like enough. We served it with vanilla ice cream and will definitely make it again.