Mint Chocolate Mousse Cake
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Yummy Chocolate Mousse Cake
Ingredients:
Chocolate Cookie
Butter (At room temperature)   135g
Icing Sugar                      130g
Egg                                1
Cake Flour                       320g
Cocoa Powder                  30g
Chocolate (Melted, to bind the cookie with the cake)  

Moist Chocolate Sponge Cake
Eggs                               2
Egg Yolks                        3
Sugar                             100g
Flour                              40g
Bread Flour                      20g
Cocoa Powder                  10g
Butter (Melted)                       3 tablespoons
Mint-flavoured liqueur        1 tablespoon

Rich Mint Chocolate Mousse
Plain Chocolate                  225g
Mint-flavoured liqueur        30mL
Eggs (Separated)                         4 

Dark Chocolate Glaze
Plain Chocolate                    175g
Double Cream                    150mL
Instant Coffee Powder         2.5mL 

Plain Cookies (for decoration)
Unsalted Butter                  120g
Icing sugar                        100g
Egg                                   50g
Cake Flour                         200g
Bread Flour                        50g 

Method: 
Chocolate Cookie
1. Sift icing sugar. Beat icing sugar and butter until fluffy.
2. Slowly beat in egg.
3. Sift cake flour and cocoa. Blend to combine and form dough.
4. Chill dough for 30 minutes.
5. Remove from fridge, divide dough into and keep one of them for later use. Roll dough out to about 2mm thick.
6. Bake at 180 degree Celsius for 20 minutes. Cut the cookie using the base of the cake pan as a stencil.

Moist Chocolate Sponge Cake
1. Line a paper on the bottom on the pan.
2. Beat eggs and egg yolks with sugar on a double boiler until light and fluffy.
3. Sift in flour, bread flour and cocoa powder. Fold to combine.
4. Fold in melted butter.
5. Pour batter into a 8” cake pan. Bake at 180 degree Celcius for 20 minutes. Test with a skewer.
6. Let it cool and remove from pan.

Rich Mint Chocolate Mousse
1. Melt chocolate and remove from heat, stir in flavoured liqueur. Leave to cool on one side for 1-2 minutes.
2. Once slightly cooled, beat in egg yolks.
3. In another bowl, beat egg whites until stiff. Gently fold egg whites into chocolate mixture. 

Assembling
1. Divide cake into two slices.
2. Melt some chocolate and apply some on the side of the pan. Cut a piece of parchment stripe and fix it against the side of the pan.
3. Place the shaped cookie into the pan.
4. Apply more melted chocolate on top of the cookie and layer a slice of cake.
5. Pour half of the mousse and layer another slice of cake. Gently press down on the slice of cake to even out the level.
6. Pour the rest of the mousse in the pan. Place cake the fridge and chill overnight. 

Dark Chocolate Glaze
1. Place all ingredients into a saucepan over very low heat. Stir the mixture until ingredients have melted and become smooth.
2. Place the cake on a wire rack and place a piece of parchment paper underneath. Pour the glaze over the cake to completely cover the cake. 

For decoration
1. Make the plain cookie dough same as the method used in making chocolate cookie for the cake base.
2. Roll out the plain cookie dough, and cut them out with desired cookie cutters. Bake at 180 degree Celsius for 20 minutes.
3. Repeat with the set aside chocolate cookie dough.