3 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 large eggs
2 tsp vanilla extract
1 cup cake flour (not self-rising) or 3/4 cup plus 2 tbsp all-purpose flour
STEP BY STEP:
Garnish: chocolate creme de menthe and chocolate-mint parfait wafers (such as Andes), cut in triangles for top of cake and irregular pieces for sides
Frosting: Mix heavy cream, cocoa, sugar and vanilla in a medium-size bowl. Cover and refrigerate about 1 hour, stirring several times to dissolve cocoa and sugar.
Heat oven to 350 F. Grease two 8-inch layer-cake pans. Line bottoms with waxed paper. Grease paper.
Cake: Put all cake ingredients into a large bowl in the order listed. Beat with electric mixer, scraping sides of bowl with a rubber spatula several times, until batter is thick (like sour cream) and spreadable. Spread evenly in prepared pans.
Bake 22 to 24 minutes, until a pick inserted in center comes out clean.
Cool in pans on a wire rack 10 minutes. Invert cakes on rack and peel off paper. Turn cakes right side up and cool completely.
Beat chilled frosting mixture with electric mixer just until stiff peaks begin to form when beaters are lifted (don't overbeat or frosting will look grainy).
Place 1 cake layer on serving plate. Spread with frosting. Top with second layer. Spread remaining frosting on top and sides. Garnish with chocolate-mint candies.
TIPS:
Make the frosting first so it can chill while the cake bakes. The cake layers freeze well up to 3 months. Once frosted, the cake keeps well, tightly covered, in the refrigerator up to 1 week.
