Step 1

Step 2

Remove the bowl from the heat. Using a hand mixer, whip the warm egg mixture on low speed, gradually increasing to high. Continue whipping until the mixture becomes pale, thick, and forms ribbons when the whisk is lifted. It should hold its shape briefly.

Step 3

Sift the cake flour and cocoa powder together over the whipped egg mixture. Gently fold them in using a silicone spatula until just combined, being careful not to deflate the batter. Pour in the slightly cooled melted butter and the mint extract. Fold gently until incorporated.

Step 4

Line a cake pan with parchment paper and pour the batter into it. Tap the pan gently on the counter a couple of times to release any large air bubbles. Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes, or until a skewer inserted into the center comes out clean.

Step 5

Once baked, immediately tap the cake pan on the counter once more to release steam and prevent shrinkage. Carefully invert the cake onto a wire rack, remove the pan, and let it cool completely.

Step 6

Step 7

Pour the warm cream over the chopped chocolate and let it sit for about a minute to soften the chocolate. Gently stir with a whisk or spatula until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the mint extract.

Step 8

Step 9

Step 10

Once the genoise cake has cooled completely, use a serrated knife to carefully slice it into 4 even layers, each about 1 cm thick. Ensure the layers are consistent for a beautiful cake.

Step 11

Place the first cake layer on your serving plate or cake stand. Spread a generous amount of the filling mint chocolate cream evenly over the surface. Place another cake layer on top and repeat the process. Continue layering the cake with cream and cake layers until all 4 layers are stacked.

Step 12

After placing the final cake layer, apply a thin ‘crumb coat’ of the filling cream all over the cake to trap any loose crumbs. Chill the cake in the refrigerator for about 15 minutes until the crumb coat is firm.

Step 13

Gently warm the mint chocolate ganache in a double boiler or microwave until it reaches a fluid, lukewarm temperature (around 34°C / 93°F). Pour the ganache over the center of the chilled cake, allowing it to naturally drip down the sides. Use a spatula to spread it evenly if needed.

Step 14

Using the remaining icing mint cream, decorate the sides and top of the cake as desired. Add whole mint chocolate pieces, crushed Oreos, or fresh mint leaves for a final flourish. Your triple mint chocolate masterpiece is ready!