Mint Chocolate Entremet

Instructions

1. 1

   Preheat the oven to 180°C. Grease and flour six 20cm round cake pans.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy.

3. 3

   Beat in the egg and mint extract until well combined.

4. 4

   Gradually add the flour mixture to the butter mixture, alternating with the melted butter, beginning and ending with the flour mixture.

5. 5

   Divide the batter evenly among the prepared pans and smooth the tops.

6. 6

   Bake for 15-20 minutes or until a skewer inserted into the center comes out clean.

7. 7

   Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

8. 8

   To make the mint cream, beat the heavy cream and granulated sugar until stiff peaks form.

9. 9

   Fold in the chopped fresh mint until well combined.

10. 10

    To assemble the entremet, place one cake layer on a serving plate and spread with a layer of mint cream.

11. 11

    Repeat the process until all the cake layers are used, finishing with a layer of chocolate ganache.