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🍰 Chocolate Cake with Mint Frosting

566 kcal · 30 min · 4 servings

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 chocolate squares (mint flavored)
• 100 ml whipping cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Line a springform pan with baking paper.
3. 3. Roughly chop the chocolate.
4. 4. Melt the chocolate over a bowl of hot water.
5. 5. Allow the melted chocolate to cool down again.
6. 6. Beat the butter with the sugar until fluffy.
7. 7. Stir in the eggs one by one into the butter mixture.
8. 8. Stir the cooled chocolate into the butter mixture.
9. 9. Mix the flour with the cocoa powder and baking powder.
10. 10. Add the flour mixture to the butter mixture.
11. 11. Pour in the milk.
12. 12. Stir everything well until a smooth batter forms.
13. 13. Pour the batter into the prepared pan.
14. 14. Smooth the surface of the batter.
15. 15. Bake the cake in the oven for approx. 40 minutes.
16. 16. Perform the skewer test to check if the cake is done.
17. 17. Allow the cake to cool down in the pan.
18. 18. Mix the egg yolks with the whole eggs.
19. 19. Add the powdered sugar and the syrup.
20. 20. Whip the mixture over a bowl of hot water until thick and creamy.
21. 21. Make sure the mixture does not get too hot.
22. 22. Let the cream cool down until it is cold.
23. 23. Continue whipping the cold cream until it is firm.
24. 24. Stir the mascarpone into the cream.
25. 25. Whip the cream until stiff.
26. 26. Fold the whipped cream into the mascarpone cream.
27. 27. Slice the cooled cake horizontally into three equal layers.
28. 28. Place the bottom layer into the springform or a cake ring.
29. 29. Spread about one third of the mint cream onto the first layer.
30. 30. Place the second layer on top.
31. 31. Spread cream onto the second layer.
32. 32. Place the third layer (top) on top.
33. 33. Cover the entire cake with the remaining cream.
34. 34. Freeze the cake in the freezer for at least 6 hours.
35. 35. Ideally, freeze the cake overnight.
36. 36. Melt all mint chocolate bars except for three pieces over a bowl of hot water.
37. 37. Remove the chocolate from the heat.
38. 38. Allow the chocolate to cool down to a creamy consistency, stirring occasionally.
39. 39. Whip the cream until creamy.
40. 40. Take the cake out of the freezer about 15 minutes before serving.
41. 41. Place the cake on a cake plate.
42. 42. Remove the springform rim or the cake ring.
43. 43. Spread the melted chocolate cream onto the center of the cake.
44. 44. Garnish the cake with the whipped cream.
45. 45. Top the cake with the remaining chocolate bars.
46. 46. Serve the cake.

Nutrition per serving

• kcal: 566
• Protein: 8 g · Fett/Fat: 37 g · Carbs: 51 g