Tasty Chocolate cake with buttercream

For this chocolate cake, two types of cream are prepared, mint and chocolate.

Ingredients

• Black chocolate (chopped) - 125 g
• Butter (softened) - 125 g
• Large eggs - 2 pcs.
• Milk - 90 g
• Water - 60 g
• Flour - 180 g
• Cocoa powder - 2 tbsp. l.
• Baking powder - 1 tsp
• Soda - 1 tsp
• Salt - 0.25 tsp
• Sugar - 200 g
• Brown sugar - 70 g
• For mint cream:
• Powdered sugar - 450 g
• Butter (softened) - 125 g
• Milk - 1 tbsp. l.
• Mint extract - 0.5 tsp.
• For chocolate cream:
• Powdered sugar - 300 g
• Cocoa powder - 50 g
• Butter - 1 tbsp. l.
• Water, boiling water - 2 tbsp. l.

Directions

1. Turn on the oven to preheat to 180 degrees. Grease a round heat-resistant form with a diameter of 23 cm with butter. Cover the oiled form with parchment.
2. Melt the chocolate with water in a water bath, stir until smooth, remove from the bath, let the chocolate cool.
3. In a separate bowl, mix flour, cocoa, baking powder, soda and salt. In another bowl, beat softened butter with two sugars until creamy. Then gradually add the eggs to the butter mixture, beating well after each. Continuing to beat at low speed, gradually add flour, alternating with milk and melted chocolate. Put the dough into the prepared form and place in the oven, bake the chocolate cake for 30-40 minutes, until a clean wooden stick when pierced.
4. Remove the finished chocolate cake from the oven, let cool in the mold for 10 minutes, and then remove the mold, remove the parchment. Allow the crust to cool completely.
5. Prepare the mint filling. With a mixer at high speed, beat the butter with powdered sugar until smooth, then add milk and mint extract, mix well again.
6. Prepare chocolate cream. In a bowl, mix powdered sugar and cocoa powder, add butter and enough boiling water to make a homogeneous cream.
7. Cut the cooled chocolate cake into two layers. Place one lower cake on a serving dish, spread with mint cream, cover with the second cake and brush well with chocolate cream on all sides.