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Ingredients

Serves 8

• FOR THE CAKE
• 3/4 cup unsweetened cocoa powder, plus more for pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 3/4 cup warm water
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1/3 cup unsalted butter, melted, plus more for pan
• 3/4 teaspoon pure vanilla extract
• FOR THE FROSTING
• 2 large egg whites
• 1/2 cup sugar
• 6 ounces (1 1/2 sticks) unsalted butter, softened and cut into tablespoons
• 2 1/2 tablespoons creme de menthe
• 1 teaspoon pure vanilla extract
• 12 Andes Creme de Menthe candies
• 36 white sprinkles

Description

Cleverly Cut Mints And A Thick Layer Of Buttercream Embellish Chocolate Cake.

Martha Stewart