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Dutch Vandermint Torte






3/4 cup butter 180 mL
1-7/8 cup brown sugar 470 mL
3 eggs, well beaten
1/2 cup boiling water 125 mL
1/4 cup Vandermint liqueur 60 mL
3 oz. bitter-sweet chocolate 80 g
2-1/4 cup pastry flour 560 mL
1-1/2 tsp. baking soda 8 mL
3/4 tsp. baking powder 4 mL
3/4 tsp. salt
3/4 cup buttermilk 180 mL


1 cup butter at room temperature
4-1/2 tbsp. confectioners’ sugar/icing sugar
2 tbsp. unsweetened cocoa powder
2 tbsp. diluted instant coffee or
1 tbsp. diluted instant coffee and 1 tbsp. Vandermint liqueur


1/3 cup light cream 80 mL
1 cup granulated sugar 250 mL
1 oz. bitter-sweet chocolate 30g
1 tbsp. Vandermint liqueur 15 mL
1/2 tsp. instant coffee 3 mL
1 tbsp. hot water 15 mL
2 tbsp. butter 30 mL


CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.

Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.

Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.

Bake in a preheated 350 F. oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.

FOR THE FILLING: Beat the butter with the confectioners’ sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.

VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.

International Family Favorites Ron Kalenuik

Author's Comments

Vandermint liqueur is a Dutch liqueur with a coffee mint flavouring.

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