Chocolate-Mint Cake

Ingredients

for the dough:

Flour 200 ml

Butter 180 g

Dark chocolate 80 g

Eggs 3

Brown sugar 1.2 cups

Sour cream 3/4 cups

Cocoa powder 2/3 cups

Baking soda 1/2 tsp

Baking powder 1 tsp

Vanilla

For the cream:

35% cream 300 g

Mascarpone cheese 400 g

Icing sugar 3 tbsp

Mint syrup 2 tsp

Green food coloring 1/8 tsp

For the soaking:

Mint tea 1/4 cup

Mint syrup 3 tbsp

For the glaze:

Dark chocolate 100g

33% cream 50g

This recipe is for a 23-24 cm diameter pan. Preheat the oven to 170°C. Grease the pan or pans with butter.

Dough: In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, and a pinch of salt. Melt the butter and chocolate in a double boiler. Cool to room temperature. Beat the eggs with sugar until fluffy. Add vanilla and the chocolate-butter mixture.

With the mixer at low speed, beat in the dry mixture, alternating with sour cream. Divide the dough into 3 portions and bake 3 layers. Test for doneness with a wooden skewer; it should come out clean.

Cream: All ingredients for the cream should be at the same temperature, either room temperature or refrigerated. Place in a mixer bowl and beat until fluffy. Add food coloring.

Soaking: Make a cup of mint tea using fresh mint. Strain and add syrup. Soak the cake layers thoroughly.

Icing: Bring the cream to a boil. Melt the chocolate and mix with the warm cream. Cool before using.

Spread the cream over each cake layer (soaked in syrup), covering the top and sides as well. Refrigerate for a couple of hours. Pour the icing over the top.

Enjoy!