Chocolate Mint Cake

• 1 tablespoon unsweetened cocoa powder
• 6 ounces fine-quality semisweet chocolate, chopped
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cup sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1/4 cup creme fraiche
• 1 cup milk
• 6 tablespoons creme de menthe liqueur
• Chocolate mint glaze (see recipe)
• Mint sprigs for garnish

1. Preheat the oven to 325 degrees.
2. Grease a large tube or bundt pan and dust the pan with the cocoa.
3. Tap out excess cocoa and set the pan aside.
4. Place the chocolate in the top of a double boiler set over simmering water.
5. Cook, stirring occasionally, until the chocolate is smooth.
6. Set aside to cool slightly.
7. Sift together the flour, baking soda and salt and set aside.
8. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy.
9. Add the eggs, one at a time, beating well after each addition.
10. Beat in the creme fraiche.
11. Beat in the cooled chocolate.
12. Remove the bowl from the mixer stand.
13. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe.
14. Stir until smooth.
15. Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes.
16. Cool in the pan for 10 minutes.
17. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
18. When cooled, place the rack over a sheet pan.
19. Pour chocolate mint glaze over the cake and smooth with a spatula.
20. Transfer the cake to a platter and garnish with mint sprigs.
21. Serve or refrigerate.

cocoa, chocolate, flour, baking soda, salt, unsalted butter, sugar, vanilla, eggs, creme fraiche, milk, creme, chocolate mint

Taken from cooking.nytimes.com/recipes/9210 (may not work)