Whisk 1 cup of butter (or margarine) until light and fluffy. Gradually add 2 cups of granulated sugar, whisking well after each addition to form a smooth and creamy consistency. Beat in 4 large eggs, one at a time, whisking well after each addition. Sift together 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 1/2 cup of salt. Add the dry ingredients to the butter mixture, alternating with 1 cup of milk and 1 teaspoon of vanilla extract. Begin and end the process with the dry ingredients. Then, remove 2 cups of dough, place it in a bowl, and add 1/4 cup of peppermint liqueur. Mix well and reserve. To the remaining dough, add 1/4 cup of cocoa powder sifted. Mix well. Grease three 9-inch round cake pans. Divide the chocolate dough among the prepared pans. Top each pan with the mint dough, spreading evenly. Place in a preheated oven at 375°F for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 3 minutes before removing from pans. The time has come to assemble the cake. Stack the cakes on top of each other, carefully intercalating the layers. Cover with plastic wrap. In an empty pan, place the assembled cake and top with a weight. Let it sit while preparing the glaze, allowing the layers to bond together. For the glaze, you will use 8 ounces of semisweet chocolate and 1/4 cup of butter (or margarine). Place these ingredients in a double boiler and melt over low heat until smooth. When the chocolate and butter are melted, mix well and pour over the cake.
Whisk 1 cup of butter (or margarine) until light and fluffy. Gradually add 2 cups of granulated sugar, whisking well after each addition to form a smooth and creamy consistency. Beat in 4 large eggs, one at a time, whisking well after each addition. Sift together 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 1/2 cup of salt. Add the dry ingredients to the butter mixture, alternating with 1 cup of milk and 1 teaspoon of vanilla extract. Begin and end the process with the dry ingredients. Then, remove 2 cups of dough, place it in a bowl, and add 1/4 cup of peppermint liqueur. Mix well and reserve. To the remaining dough, add 1/4 cup of cocoa powder sifted. Mix well. Grease three 9-inch round cake pans. Divide the chocolate dough among the prepared pans. Top each pan with the mint dough, spreading evenly. Place in a preheated oven at 375°F for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 3 minutes before removing from pans. The time has come to assemble the cake. Stack the cakes on top of each other, carefully intercalating the layers. Cover with plastic wrap. In an empty pan, place the assembled cake and top with a weight. Let it sit while preparing the glaze, allowing the layers to bond together. For the glaze, you will use 8 ounces of semisweet chocolate and 1/4 cup of butter (or margarine). Place these ingredients in a double boiler and melt over low heat until smooth. When the chocolate and butter are melted, mix well and pour over the cake.
