Mint Chocolate Mousse Cake

Instructions

1. 1

   Preheat oven to 150°C. Grease a 20cm round cake pan.

2. 2

   In a medium saucepan, heat the unsalted milk over medium heat until it starts to simmer.

   Tip: Be careful not to let it boil.

3. 3

   Remove the saucepan from the heat and let it cool slightly.

4. 4

   In a large mixing bowl, whisk together the flour, cake flour, salt, and unsweetened cocoa powder.

5. 5

   Add the granulated sugar, unsalted butter, and large eggs to the mixing bowl. Mix until well combined.

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

6. 6

   Gradually pour the warm milk into the mixing bowl and mix until a smooth batter forms.

7. 7

   Pour the batter into the prepared cake pan and smooth the top.

8. 8

   Bake the cake for 25-30 minutes or until a toothpick inserted comes out clean.

   Tip: Let the cake cool in the pan for 5 minutes.

9. 9

   Transfer the cake to a wire rack to cool completely.

10. 10

    Once the cake is completely cool, melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Be careful not to overheat the chocolate.

11. 11

    Pour the melted chocolate over the cooled cake and let it set.

12. 12

    In a small bowl, whip the heavy cream until stiff peaks form.

    Tip: Be careful not to over-whip the cream.

13. 13

    Fold the whipped cream into the melted chocolate until well combined.

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

14. 14

    Stir in the peppermint extract and confectioner's sugar.

15. 15

    Spread the whipped cream over the top of the cake.

16. 16

    Decorate the cake with fresh mint leaves and chocolate shavings, if desired.