Chocolate Cake with Peppermint cream 巧克力薄荷奶油霜蛋糕

Chocolate cake base:
egg yolks 4(A)
sugar 30g
oil 30g
milk 50g
cake flour 40g
corn flour 15g (or corn flour 23g + plain flour 32g)
cocoa powder 15g

egg whites 4(A)
sugar 40g

180c - 16 mins, using cake roll mould, cut into 2 equal pieces of cakes.

Peppermint cream:
non-dairy whipping cream 150g
peppermint essence 1tsp

1. Beat the non-diary whipping cream
2. Add in peppermint essence
3. Use a spatula to mix it well until fully incorporated.

Topping:
cooking dark chocolate 80g
cooking white chocolate 20g

1. Use the double boiling method to melt the cooking chocolate.
2. Wait it become slightly cool down and dripping onto the cake, right before the chocolate fully cool into a shaping condition.

P/S ideally to make peppermint buttercream instead of peppermint cream:

unsalted butter 80g

icing sugar 10g

peppermint essence 1tsp

non-dairy whipping cream 120g

1. Use the hand whisk to properly whisk unsalted butter + icing sugar + peppermint essence.

2. Mix it well with whipped whipping cream.