Chocolate Mint Romantic Cake Recipe

Start by **letting all the ingredients come to room temperature**. This is crucial for achieving a uniform batter. Preheat your oven to **175 degrees Celsius (350 degrees Fahrenheit)**.

In a large mixing bowl, beat the **softened butter** and **granulated sugar** together until you achieve a fluffy mixture. Gradually add in the **eggs, one at a time**, mixing well after each addition.

Once all eggs have been added, **melt the dark chocolate** and fold it into the butter-sugar-egg mixture. Blend everything for about **two minutes** until fully incorporated.

In a separate bowl, sift together the **all-purpose flour**, **cocoa powder**, and **baking powder**. Gradually mix this dry combination into the wet batter.

Divide the batter evenly between **two 20 centimeters (8 inches)** round cake pans and bake for approximately **30 minutes**. Use a toothpick to check for doneness; it should come out clean. Monitor closely to avoid overbaking.

After baking, let the sponges cool before transferring them to a wire rack. Ideally, let them rest for **4 to 6 hours or overnight** at room temperature to stabilize.

For the filling, **wash** the **strawberries** and remove the stems. Cut them into **1x1 centimeter squares** or your desired shape. In a bowl, sprinkle the **powdered sugar** over the strawberries and stir gently.

Place the mixture in the **microwave** and heat for **one minute** on high. This will help release the juices from the strawberries, creating a sweet syrup.

Rinse the **mint leaves** thoroughly and chop them finely. Combine the chopped mint with the **heavy cream** in a bowl and cover it with plastic wrap. **Refrigerate** for **8 to 10 hours** to infuse the cream with mint flavor.

After chilling, add the **powdered sugar** to the infused cream and whip for about **one minute**. Gradually incorporate the **cream cheese** in **2 to 3 batches** while whipping for another **two minutes** until fluffy and smooth.

If desired, enhance the mint flavor by adding **50-70 milliliters (3-5 tablespoons)** of mint syrup at the end of whipping.

Once the sponge cakes have cooled, take one layer and **spread a generous amount of strawberry filling** over the top. Place the second sponge layer on top.

Now, cover the entire cake with the **mint cream cheese frosting**, using a spatula to create a smooth finish. Feel free to decorate the cake with additional strawberries or mint leaves as a garnish.

Chill the cake for about **30 minutes** before serving to allow the flavors to meld together. Enjoy your delicious **Chocolate Mint Romantic Cake** with friends and family!