Mint Chocolate Brownie Cake
1. Ingredients
- For the Brownie Base:
- 200g dark chocolate (70% cocoa recommended)
- 150g unsalted butter
- 150g brown sugar
- 3 large eggs
- 70g all-purpose flour
- 1 pinch of salt
- For the Mint Cream Layer:
- 250g Mascarpone (or full-fat cream cheese)
- 50g powdered sugar
- 1 tsp peppermint extract
- A drop of green food coloring (gel works best)
- Mini chocolate chips
- For the Chocolate Ganache & Topping:
- 100g dark chocolate, chopped
- 80ml heavy cream
- Extra chocolate chips and mint chocolate chunks for decoration
2. Instructions
Step 1: Bake the Brownie
Preheat your oven to 180°C (350°F).
Melt the chocolate and butter together using a double boiler or in short bursts in the microwave.
Whisk the eggs and brown sugar until pale, then fold in the melted chocolate mixture.
Gently stir in the flour and salt until just combined.
Pour into a lined square baking pan and bake for 20-25 minutes. Crucial: Let it cool completely before adding the next layer.
Step 2: The Mint Layer
Beat the mascarpone, powdered sugar, and peppermint extract until smooth and stiff peaks form.
Add the green coloring until you get that perfect "minty" look.
Spread the cream evenly over the cooled brownie. Sprinkle some mini chips on top. Chill in the fridge for 30 minutes to set.
Step 3: The Ganache Topping
Bring the heavy cream to a simmer (do not let it boil over).
Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir until glossy and smooth.
Pour over the mint layer.
The Finishing Touch: While the ganache is still wet, add the large chocolate chips and peaks of frosting as seen in the photo.
💡 Pro Tips
Clean Cuts: To get those sharp, professional layers shown in the image, put the cake in the freezer for 15 minutes and use a hot knife to slice it.
Flavor Balance: Peppermint extract is strong! Start with 1/2 tsp and taste as you go to ensure it doesn't overpower the chocolate.
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