Chocolate Cake with Mint Cream

Ingredients

• 150 g dark chocolate couverture
• 250 g butter
• 200 g sugar
• 4 eggs
• 400 g flour
• 2 tbsp cocoa powder
• 2 tsp Baking powder
• 80 ml milk
• 2 egg yolks
• 2 Eggs
• 80 g powdered sugar
• 4 tbsp peppermint syrup
• 200 g mascarpone
• 400 ml whipping cream
• 200 g mint‑flavored chocolate squares
• 100 ml whipping cream

Instructions

1. 1.

   Preheat the oven to 180°C (fan) and line a springform pan with parchment paper.

2. 2.

   For the batter, roughly chop the chocolate and melt it over a double boiler. Let cool slightly. Beat butter and sugar until fluffy. Gradually add eggs and melted chocolate. Sift flour, cocoa powder, and baking powder; fold into the butter mixture with milk. Pour batter into the pan, smooth top, and bake for about 40 minutes (test with a skewer). Cool in the pan.

3. 3.

   Whisk egg yolks, remaining eggs, powdered sugar, and peppermint syrup over a double boiler until thick‑creamy (do not let it boil). Chill briefly or in an ice bath. Fold in mascarpone. Whip cream to stiff peaks and fold into the mixture.

4. 4.

   Divide the cake layer horizontally into three tiers. Seal the bottom tier with the springform rim or a ring. Spread about one‑third of the mint cream over it, place the second tier on top, spread more cream, add the final tier, and finish with remaining cream. Refrigerate for at least 6 hours, preferably overnight.

5. 5.

   Melt all but three chocolate squares in a double boiler until creamy; cool slightly while stirring. Whip cream to a smooth consistency.

6. 6.

   Remove the cake from the freezer about 15 minutes before serving, place on a plate, lift off the rim, spread chocolate cream over the center, top with whipped cream, and garnish with remaining chocolate squares.