Chocolate Créme de Menthe Cake

Savor.the.Flavors's picture

Mar. 12, 2014

Savor the Flavors host, Brittany Allyn, shares her recipe for a Chocolate Créme de Menthe Cake.


Dry ingredients
All purpose flour 3 Cup (48 tbs)
Sugar 2 Cup (32 tbs)
Special dark cocoa powder 1/2 Cup (8 tbs) (Hersheys)
Baking soda 2 Teaspoon
Salt 1 Teaspoon
Wet ingredients
Hot water 2 Cup (32 tbs)
Instant coffee granules 1 Tablespoon
Vegetable oil 3/4 Cup (12 tbs)
Vanilla extract 1 Tablespoon
Aged balsamic vinegar 2 Tablespoon (10 year or more)
For frosting
Creme de menthe 1 1/2 Tablespoon
Dark chocolate fudge 3/4 Cup (12 tbs) (Smuckers Special)
Dove silky smooth mint and dark chocolate swirl bar 1
For icing
Non dairy frozen whipped topping
Creme de menthe 2 Tablespoon



1. Preheat oven to 350 degree F.

2. Grease two 8-inches round baking pans with cooking oil spray. Cover the bottom of each pan with round parchment paper and spray again. Set aside.


3. In a large mixing bowl, whisk together flour, sugar, coco powder, baking soda, and salt.

4. In a large measuring cup, combine hot water, coffee granules, vegetable oil, vanilla, and balsamic.

5. Pour the liquid mixture into the flour mixture, whisking constantly. Mix until combined. Set the batter aside for 10 minutes.

6. Into the prepared pan, pour the batter equally and bake for 35-40 minutes or until the toothpick when inserted comes out clean.

7. Remove pan from oven and let cool for 10-15 minutes. Remove cake from pan and place on cooling rack.

For Icing:

8. In a bowl, mix together whipped topping and crème de menthe.


9. When cake is completely cooled, trim the tops if needed and place on a cake plate.

10. Dab crème de menthe on top with a pastry brush allowing it to soak into the cake.

11. Spread dark chocolate fudge over top, followed by cup of the prepared icing. Place the second layer upside down over the top of the first layer and frost with the remaining icing.

12. With a vegetable peeler, peel strips across the end of the chocolate bar making small curls and place in the center of the cake. Refrigerate for at least 1 hour before serving.


13. Cut into pieces and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 635Calories from Fat 250

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 555 mg23.13%

Total Carbohydrates 88 g29.3%

Dietary Fiber 2 g8%

Sugars 51 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet