Mint Chocolate Genoise
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This is my go to cake whenever I'm craving something indulgent yet surprisingly quick to make. The combination of dark chocolate and fresh peppermint is absolutely magical, and the best part is that it comes together in under an hour from start to finish. Peppermint isn't just delicious, it's actually wonderful for digestion, making this treat feel a little less guilty. What I love most about this genoise is how simple it is: no fancy equipment or tricky techniques required, just straightforward ingredients you probably have on hand already. The result is a moist, elegant cake that tastes like you spent all day in the kitchen when really you've barely spent any time at all.
Ella x
Ingredients
- 3egg
- 400 ggranulated sugar
- 200 mlmilk
- 150 gunsalted butter
- 237 mldried peppermint
- 250 gdark chocolate chips
- 200 gall-purpose flour
- 5 gbaking powder
- 2 gsalt
- 1 gespresso powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 6-inch round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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
Melt the butter and dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 5
Add the melted chocolate mixture to the egg mixture and beat until well combined.
Tip: Be careful not to overmix.
- 6
Add the flour mixture to the egg mixture and beat until just combined.
Tip: Do not overmix.
- 7
Gently fold in the dried peppermint.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
- 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
Once the cakes are cool, dust them with confectioners' sugar and serve.
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