• 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.

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