Andes Chocolate Mint Genoise Cake

Andes Chocolate Mint Cake

Chocolate Genoise Cake

1 pkt Andes Mint Chocolate
( 1/2 pkt chopped into pcs)

3 tablespoons (42 grams) hot melted unsalted butter

1/2 cup (60 grams) cake flour

1/4 teaspoon salt

1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder

4 large eggs

2/3 cup (135 grams) granulated white sugar

1 tsp vanilla

Method

Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, 2 pcs ofb 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
Batter divide equally. If dont have then use one and then slice into 2 after bake.

In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan


MINT BUTTERCREAM FROSTING:

150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60gms sugar
1 tsp peppermint extract
1 tsp vanilla
Green coloring

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy.(add in a pinch or two of salt). Add the vanila, peppermint extract and colouring and mix well. Do not overbeat



Dark chocolate ganache glaze

300gm UHT whipping cream (i used Anchor)
2tbsp honey or light corn syrup
250gm dark chocolate
30gm salted butter
Directions:
Put chocolate and butter into a large heatproof bowl. Bring cream and corn syrup just to a boil in a saucepan, stirring to combine. Pour over chocolate and butter. Let stand for 2 minutes. Whisk until smooth and shiny, scraping bottom of bowl with a flexible spatula. Use immediately.

Extras of ganache can keep in air tight container and freeze it. When want to use keep in room temp and reheat back.

After cake cool put into fridge for 1 hour then take out to frost. One layer of frosting and top with chopped Andes then put the other layer on it. Then frost on top and sides.
Then put back in fridge for about and hour then take out and pour ganache and decorate as you like