Ingredients
1 package (12 ounces) semisweet chocolate pieces
1 cup (2 sticks) butter or margarine
1 1/2 cups firmly packed light brown sugar
4 large eggs
1 1/2 cups sifted all-purpose flour
Crème de Menthe Filling
2 cups heavy cream
1/4 to 1/3 cup green Crème de Menthe liqueur
2 tablespoons confectioners’ (10X) sugar
Method
1. Preheat the oven to 375°F (190°C). Grease three 9 × 1.5-inch round layer cake pans, line the bottoms with wax paper, then grease the paper.
2. Place the semisweet chocolate pieces and butter in a small saucepan over very low heat. Stir gently until just melted and smooth, then remove from the heat.
3. Pour the melted chocolate mixture into a large bowl. Beat in the brown sugar until incorporated. Add the eggs one at a time, beating after each addition, then beat in the sifted flour until the batter is well blended and smooth. Divide the batter evenly among the prepared pans.
4. Bake in the preheated oven for 15 to 20 minutes, or until the cake tops spring back lightly when touched. Let the cakes cool in the pans on wire racks for about 10 minutes, then invert the pans, remove the wax paper, and cool the layers completely on the racks.
5. Prepare the Crème de Menthe filling while the cakes cool. Whip the heavy cream with the Crème de Menthe liqueur and confectioners’ sugar until firm peaks form.
6. To assemble, place one cake layer on a serving plate and spread one-third of the whipped Crème de Menthe filling over it. Repeat with the second layer and another third of the filling, then top with the final cake layer. Spread the remaining filling over the top of the cake. If desired, garnish with chocolate shavings for a finished look.
Notes: Use the lower amount of Crème de Menthe for a subtle mint flavor, or up to 1/3 cup for a more pronounced taste. Ensure the cakes are completely cool before filling to prevent the whipped cream from melting. Store the finished cake refrigerated and serve chilled.