• 2 cups Dierbergs flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon salt
• ½ teaspoon baking powder
• 1½ cups Dierbergs butter, softened
• 3 cups Dierbergs granulated sugar
• 5 large Dierbergs eggs, at room temperature
• 1¼ cups buttermilk, at room temperature
• 2 teaspoons instant espresso powder
• 1 cup crème de menthe baking chips (Andés) or mint baking chips
• Floured cooking spray (Pam)
• ¾ cup semisweet chocolate chips
• 1 tablespoon light corn syrup
• 1 bar (4 ounces) white chocolate, broken into small pieces

FOR CAKE: In medium bowl, whisk together flour, cocoa powder, salt, and baking powder; set aside.

 

In large mixer bowl, beat butter at medium speed until fluffy. Gradually beat in granulated sugar at low speed until light and fluffy, about 3 minutes. Beat in eggs 1 at a time.

 

In 2-cup measure, stir espresso powder into buttermilk until dissolved. Alternately add flour mixture with buttermilk mixture, beginning and ending with flour mixture. Stir in the 1 cup crème de menthe chips.

 

Pour mixture into 16-cup Bundt pan that has been generously coated with floured cooking spray. Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 hour. Cool in pan on wire rack 15 minutes. Invert onto wire rack and cool completely.

 

FOR CHOCOLATE GLAZE: Place semisweet chips and syrup in small freezer-weight reclosable plastic bag; seal bag. Immerse bag in bowl of very hot water until melted; wipe bag dry. Knead chocolate in bag until completely smooth.

 

Snip off one corner of bag to make small hole. Drizzle chocolate over cooled cake.

 

FOR WHITE CHOCOLATE GLAZE: Place white chocolate in small freezer-weight reclosable plastic bag; seal bag. Immerse bag in bowl of very hot water until melted; wipe bag dry. Knead chocolate in bag until completely smooth.

 

Snip off one corner of bag to make small hole. Drizzle chocolate over cooled cake.

 

Dierbergs has tons of easy chocolate recipes, check out our recipe for chocolate stout sheet cake, this raspberry chocolate fondue recipe, or this white hot chocolate recipe.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 716
Cholesterol: 141 mg
Fat: 37 g
Sodium: 312 mg
Carbohydrates: 94 g
Protein: 9 g
Fiber:
Saturated Fat: 24 g