Mint Chocolate Genoise

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 6-inch round cake pans and line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large mixing bowl, combine the egg, granulated sugar, and milk. Beat with an electric mixer until light and fluffy, about 3 minutes.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Melt the butter and dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

5. 5

   Add the melted chocolate mixture to the egg mixture and beat until well combined.

   Tip: Be careful not to overmix.

6. 6

   Add the flour mixture to the egg mixture and beat until just combined.

   Tip: Do not overmix.

7. 7

   Gently fold in the dried peppermint.

8. 8

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

9. 9

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

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

10. 10

    Once the cakes are cool, dust them with confectioners' sugar and serve.