adapted from Baked
3/4 cup dark unsweetened cocoa powder
1 1/4 cups hot water
2/3 cup sour cream
2 2/3 cup All Purpose flour
2 t baking powder
1 t baking soda
1/2 t salt
1 1/2 sticks softened unsalted butter
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup firmly pack dark brown sugar
3 large eggs
1 T vanilla
Preheat oven to 325. Butter 3 8-in round cake pans, line the bottoms with parchment, butter parchment and flour it. Wrap pans in water soaked cake strips.
In a medium bowl, combine the cocoa powder, hot water and sour cream. Set aside to cool.
Sift the flour, baking powder and soda, and salt in a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together for 5 minutes. Add the sugars and beat for 5 minutes more. Add the eggs, one at a tie, beating well after each addition, then add vanilla and beat until incorporated. Scrape down the bowl and beat for 30 seconds.
Add the flour mixture, alternating with the cocoa mixture in three additions, beginning and ending with the flour.
Divide the batter among the prepared pans and bake for 35-40 minutes.
After out of the oven for 5 minutes, cover with plastic wrap, tin foil, and let cool in freezer for about 1 hour.
For the Creme De Menthe Buttercream
2 1/4 cups sugar
1/2 cup All purpose Flour
2 1/4 cups milk
1/2 cups heavy cream
4 1/2 sticks unsalted butter, soft but cool, cut into pieces
2 T creme de menthe (OR 1 T vanilla and some green food coloring)
2 1/4 t peppermint extract
Baked suggests using chocolate wafer cookies for garnish, too.
In a medium heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally. (Be careful the milk mixture doesn't burn on the bottom). Cook until the mixture has come to a boil and thickened, 10-20 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add the butter, one tablespoon at a time; mix thoroughly until incorporated. Increase the speed to medium high and beat until the mixture is light and fluffy.
Add the creme de menthe and peppermint extract and mix until combined.
adapted from Baked Explorations
6 oz dark chocolate
1/2 cup heavy cream
1 T creme de menthe
1/2 t peppermint extract
Bring the creme to a boil in a saucepan, then pour over the chocolate in a heat proof bowl. Let the cream sit for 2 minutes, then stir until smooth. Add the flavorings.
For frosting thr cake: Add 1 1/2 cups frosting over each layer. Chill in fridge for frosting #1 and #2 so frosting is hard and does not squish out. After frosted, slowly drip ROOM TEMPERATURE ganache on the top, and encourage it to drip slowly down the sides.