Mint Chocolate Cream Cakes

cake

🧁 Ingredients

For the Chocolate Sponge:

• 3 egg whites

• 3 egg yolks

• 45g cake flour

• 30g cocoa powder

• 50g sugar

• 30g vegetable oil

• 30g milk

For the Mint Cream:

• 200ml heavy whipping cream

• 20g sugar

• A few drops of blue and green food coloring

• 1–2 drops of peppermint extract

• 20g dark chocolate shavings or chips

Filling & Decoration:

• Chocolate crisp pearls or chocolate chips

• Extra mint cream for coating

• Black tea powder or chocolate shavings for garnish

🧑🍳 Instructions

1. Make the Chocolate Sponge Cake

1. Beat the egg whites until stiff peaks form. Gradually add sugar while whipping until glossy.

2. In another bowl, whisk the egg yolks, milk, and oil until smooth. Add cocoa powder and cake flour, mix until combined.

3. Fold 1/3 of the meringue into the yolk batter to lighten it. Then gently fold in the rest.

4. Transfer the batter into a piping bag and pipe small round discs onto a lined baking tray.

5. Bake at 160°C (320°F) for 20 minutes. Let cool completely.

2. Prepare the Mint Cream

1. In a mixing bowl, whip heavy cream with sugar until medium peaks.

2. Add 1–2 drops of peppermint extract and blue & green food coloring. Continue beating until stiff.

3. Fold in dark chocolate shavings. Chill until firm.

3. Assemble the Cakes

1. Take one chocolate cake disc and spread a layer of mint cream.

2. Sprinkle chocolate crisp pearls over the cream for a crunchy surprise.

3. Place another cake disc on top to sandwich it.

4. Cover the entire cake with a thick layer of mint cream using a spatula.

5. Sprinkle chocolate shavings or black tea powder on top for garnish.

🎉 Serving Tips

• Chill for 1 hour before serving for the best texture.

• Great for birthdays, tea parties, or as a summer refreshment!