3/4 cup butter, 180 ml |
1 7/8 cups brown sugar, 470 ml |
3 eggs, well beaten |
1/2 cup boiling water, 125 ml |
1/4 cup mint chocolate liqueur, vandermint 60 ml |
3 ounces bittersweet chocolate, 80 g |
2 1/4 cups pastry flour, 560 ml |
1 1/2 teaspoons baking soda, 8 ml |
3/4 teaspoon baking powder, 4 ml |
3/4 teaspoon salt |
3/4 cup buttermilk, 180 ml |
1 cup butter, at room temperature |
4 1/2 tablespoons confectioners' sugar or 4 1/2 tablespoons icing sugar |
2 tablespoons unsweetened cocoa powder |
2 tablespoons diluted instant coffee (or 1 tablespoon diluted instant coffee and 1 tablespoon vandermint liqueur) |
1/3 cup light cream, 80 ml |
1 cup granulated sugar, 250 ml |
1 ounce bittersweet chocolate, 30g |
1 tablespoon mint chocolate liqueur, vandermint 15 ml |
1/2 teaspoon instant coffee, 3 ml |
1 tablespoon hot water, 15 ml |
2 tablespoons butter, 30 ml |