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- ⅓ cup Dutch-processed cocoa
- 1½ teaspoons instant espresso (optional)
- ½ cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter, melted
- ½ cup + 2 tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2½ cups sugar
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
- 6 ounces bittersweet chocolate, cut into ½-inch pieces
- For the Creme de Menthe Filling:
- ½ cup unsalted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 3 tablespoons green creme de menthe
- 2½ cups powdered sugar
- Pinch of salt
- For the Creme de Cacao Ganache:
- 14 ounces dark chocolate, finely chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon creme de cacao
View Full Recipe at Brown Eyed Baker
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