This cake is a definite show stopper if you have family and friends around. I made it several times over the past years and it never let me down. It has a light fluffy consistency but don’t be fooled by that, because this cake got calories!! So best to stop the diet for the day and simply enjoy this beauty.
So, believe me when I say I am a typical German and I definitely love the large cakes. However, it was time to re-design the original cake and go from a large 26 cm round cake tin to a smaller 20 cm round cake tin. Same recipe though. Now, since I didn’t change the ingredients I had of course plenty to play with. So why not simply build it up the way.
This cake is super easy to make. You can of course buy the base if you are in a hurry, but I prefer to do it all from scratch. Please ensure that you time this right as you will need a total of 2 days for this cake and a good amount of space in your fridge.
What you need:
For the cream:
250 g Chocolate Mints (I use After-Eight Mints)
3-4 tubs whipping cream or double cream (200ml per tub)
For the base:
200 g Caster sugar
75 g chocolate powder (unsweetened or raw)
6 medium sized eggs
4 tbsp warm water
1 pinch of salt
150 g self raising flour
What you need to do:
Transfer the cream into a large pot and add the chocolate mints. Leave on a low heat until the chocolate is completely melted. Leave the mixture to cool in the fridge over night.
Prepare the dough for the base by separating the eggs. Mix the egg yolks with the sugar until light and fluffy. Slowly add the water and the salt. Sift the flour and chocolate powder into the mix and stir until well combined. In another mixing bowl, beat the egg whites until stiffened. Carefully combine both mixtures and transfer into a baking tin. I am using a 20 cm round tin. Bake for about 30-40 min on 180 degree Celsius (fan assisted setting please adjust for your oven as needed) on the bottom shelf of the oven.
Once the mint cream is all set, whisk it until you have a nice set cream. Divide the cake base into even layers. I am using three layers for the cake in the pictures below. You can of course go with thinner layers and a taller cake.
Now, put it all together. I always leave a little cream for the decoration. You can equally try mint chocolate shavings or sprinkles or even real mint leaves.