Crème De Menthe Double Dutch Chocolate Cake with Mint Filling

If you love Girl Scout Thin Mint Cookies, Fannie Mae French Chocolate Mint candies or Andes Chocolate Mint Candies then you will absolutely adore this cake! It's so rich and delicious and it melts in your mouth. When I posted this recipe my family came running because they knew what was in the kitchen and I've got to tell you it did not last long!

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

Ingredients:
3/4 cup or 1 1/2 sticks (170 g) unsalted butter, at room temperature

1 2/3 cup (335 g) pure cane sugar
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

2 cups + 2 tablespoons (254 g) Unbleached All Purpose flour
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)

Directions:

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).

Add the eggs, one at a time, mixing well after each addition.

Add vanilla and peppermint extract, and then the sour cream; mix well.

Now add the flour mixture alternating with the buttermilk to the butter mixture. Starting and finishing with the flour mixture. Don't over mix. Stir in the mint chips and pour the batter into your prepared pan. Bake for 45-50 minutes or until an inserted toothpick comes out clean.

Cool cake in the pan.

Minty Cake Filling

2 tablespoon Unbleached All-Purpose Flour

1/2 teaspoon pure peppermint extract

1/2 cup milk

1/2 teaspoon vanilla

4 tablespoons salted butter

4 tablespoons shortening

1/2 cup granulated sugar

Dash of salt

In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and let cool 1 minute. Add vanilla and pure peppermint extract and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.

In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on high speed until smooth and creamy. Use to fill cake at 1 inch intervals. To fill cake: Place about 1 cup of filling into a clean pastry bag fitted with a round pastry tube. Gently insert the tube into the underside of the cake, about halfway through the cake. Using gentle pressure, squeeze a small amount of filling into the cake. You'll feel the cake expand under your fingers. Do not overfill, or the cake will burst. Repeat every half inch or so. Transfer to a platter and sprinkle with powdered sugar if desired. Filling will remain creamy. Store cake well covered at room temperature for up to 4 days. Cupcakes! You can convert this to a cupcake recipe. For regular size cupcakes, fill 2/3 full and bake for 24 to 27 minutes. For small cupcakes bake for 20 to 24 minutes. Make a double batch of Minty Filling for cupcakes. Santa Hat Creme De Menthe Cakes!

For a little Christmas fun you can also make tiny cakes and fill them as you would cupcakes. Then add a little filling on top of the cake to hold a strawberry on it, pipe some filling around the strawberry and dot a wee bit of filling on top with a little crushed candy cane! Adorable and delicious!

I used the Norpro non-stick stainless steel mini cheesecake pan which has disks at the bottom that allow you to push them up and out easily from the pan.