Chocolate Cake Challenge: Part Deux

As you read the title of this post you may ask yourself, "Why is she attempting another chocolate cake" Fair question. In the borrowed words of Captain James T. Kirk, let me respond: "because it is there." OK, baking a cake may not have a lot in common with climbing a mountain, except that it represents a personal challenge to oneself. I love chocolate cake, therefore, unless I want to weight 300 pounds, I must devise a chocolate cake recipe that Boyfriend will truly enjoy. I sought inspiration from his favorite holiday cocktail, the Grasshopper. What I came up with was a fluffy chocolate cake, with a subtle mint flavor.

Chocolate Grasshopper Cake
2 cups all-purpose flour
1 cup unsweetened cocoa
(1 package instant chocolate pudding mix)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup milk
1/4 cup creme de menthe
1/4 cup creme de cacao
3/4 cup softened butter
1 3/4 cup sugar
4 eggs

Preheat oven to 350 degrees. Grease and lightly flour bundt pan. In a medium bowl, combine flour, cocoa, (pudding mix), baking powder, baking soda and salt. In small bowl, combine milk, creme de menthe and creme de cocoa.

In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Alternatively, beat in dry and wet ingredients, a few scoops at a time, until incorporated and batter is smooth. Transfer to bundt pan. Bake about 45 minutes. Cool for a few minutes and turn out on baking rack.

(Green in good. If you ask me, there isn't enough green food).

Grasshopper Glaze
1 1/2 tbsp creme de cacao
1 1/2 tbsp creme de menthe
1 1/2 tbsp milk
1 cup confectioner's sugar

Mix all ingredients together until smooth. Drizzle over warm cake.

I wanted to make a bundt cake because I have noticed that people generally feel less bad about munching away on a bundt, while a whole slice of cake can feel like a big commitment. However, if a conventional layer cake is really your thing, this recipe could easily be made with 3, 8" layer pans and your favorite frosting. (Note: if making a layer cake, reduce baking time to 30 minutes, or until a toothpick inserted in center of cakes comes out clean).  I'll have to come up with a creamy, mint frosting for the layer cake version. (Part III?)

My only reservation is that I meant for this recipe to be more spongey. I realized after I put it in the oven that I forgot to add the pudding mix, which I believe would have achieved that effect. Even more regrettable is the box of pudding mix that will stay on my shelf for the next month, mocking me, until I bake this cake again. Perhaps I can impose on my parents' good natures and make this cake for them while I am in Boston over the holidays. What do you say, Mom? This cake is really fluffy and delicious. I promise.