But… why? I don’t have any good reasons why you would do that.
Circe had a big birthday this weekend, which if you can read Roman numerals, good for you!
In my family we don’t hug, we show affection by making elaborate meals and/or desserts designed specifically with the recipient in mind. When I think Circe, I think chocolate, more chocolate and maybe a little mint. I also think crazy if she gets anywhere near caffeinated coffee, despite all of our abiding passion for the stuff.
Birthdays in your twenties also = booze. Fact.
So… Chocolate+Mint+Coffee (Read: Crazy)+Booze…
Behold, the Drunken Peppermint Mocha Cake was born.
I know, I know. We aren’t a food blog. But… If opening a bakery/coffee shop/esoteric bookstore/literary salon/wine cellar weren’t such a terrible investment/business model, I would SO TOTALLY own that shit.
And this cake is the bomb. (And it will also get you bombed.)
Don’t believe me? Here are the layers.
Second: Kahlua-laced chocolate pudding
Third: Crushed mint Oreos and Andes mints
Fourth: Bailey’s Mint Chocolate Coffee Liquor and whipped topping
For the chocolate cake layer, I made the family secret chocolate cake weapon. This is literally (and I do not use this word lightly) THE easiest chocolate cake you will ever make. Easier than a box mix because you don’t even have to crack an egg. Read, learn and never make another chocolate cake recipe ever again.
3 c. flour
2 c. sugar
6 Tblsp. cocoa powder
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
2 Tblsp. vinegar
2/3 c. oil (canola or vegetable)
2 c. water
You ready for it? Throw all that yumminess in the mixer together and blend. If you want to be fancy, mix the dry ingredients together first then add the wet ones. For the rest of you, I swear it works just fine if you dump and blend.
Bake in a greased and floured 9×13″ pan at 350F for 25-30 minutes.
While the chocolate cake layer is baking, but after you’ve licked the egg-free cake batter from the bowl and all utensils, make the pudding. When the cake comes out, let it cool slightly and poke some holes up in there. Then aim pudding at the holes…
3 c. milk (fat percentage of your choice)
1 c. Kahlua chocolate coffee liquor
Follow the directions on the box? But sub one cup of milk with Kahlua. (Don’t worry, the alcohol cooking out of things is a myth.)
Pour this ALL OVER the chocolate cake. Cool. Cover with plastic wrap and press it down onto the surface of the pudding so it doesn’t get that nasty film.
Crush up some mint Oreos and Andes mints. Layer over the pudding, maybe press it down into the pudding a bit so it makes the cake easier to cut and serve? Idk. I wish I had done this.
The pièce de résistance…
Bailey’s Mint Whipped Topping
This was a bit of an experiment on my part. I was lazy and wanted to use cool whip instead of making my own. So, to keep the cool whip from getting too runny, I added some white chocolate instant pudding. It was delish.
1/2-1 c. Bailey’s Mint Chocolate Coffee Liquor
White Chocolate instant pudding (optional)
1-1 1/2 c. milk (optional)
Mix the alcohol and the whipped topping until it’s spreadable but not runny. This is very much a go with your gut step, so if you think that you need a little pudding action to keep it from being too thin, make the pudding as directed but sub-in some Baileys. Warning: Half milk, half Baileys will NOT set up, but makes an excellent not quite as runny as pure Baileys addition to the cool whip.
Spread on the cake.
Decorate as desired.
Refrigerate for best results.
Legitimately get drunk on chocolate.