The mint filling takes this delicious cake to a whole new level and it's so easy to do. I baked mine in a bundt pan and I've also made them as cupcakes. Warning: this cake is addictive!
Crème De Menthe Double Dutch Chocolate Cake with Mint Filling
3/4 cup or 1 1/2 sticks (170 g) unsalted butter, at room temperature
2 eggs, at room temperature
1 tablespoon (15 ml) pure vanilla extract
1 tablespoon (15 ml) pure peppermint extract
1 cup (218 g) sour cream
3/4 cup (75 g) Double Dutch Cocoa
2 teaspoons baking soda
1 cup + 1 tablespoon (265 ml) butter milk
1 cup (280 g) Andes Crème de Menthe chips (in baking section by chocolate chips)
Preheat the oven to 350 F (175 C). Grease and flour Bundt pan.
Mix together flour, cocoa and baking soda, set aside.
Cream butter and sugar in a stand mixer (about 5 minutes).
Cool cake in the pan.
Minty Cake Filling
2 tablespoon Unbleached All-Purpose Flour