EatBay! Share Your Favorite Recipes

In a bowl, beat the eggs until thick. Gradually add 3/4 cup sugar, salt and vanilla and combine. Sift together flour, cocoa, and baking powder and fold into the egg mixture. Whisk oil and buttermilk together and fold into the chocolate batter until just combined.

Pour cake batter evenly into 15 x 10 inch baking pan lined with parchment paper and sprayed with cooking spray and bake in a preheated 350 degree oven for 8 - 12 minutes.

Lift cake and parchment paper onto a rack to cool.

Prepare mint filling -- in a small bowl, stir together 1/3 cup sugar and whipped cream stabilizer.

In a second bowl, mix together heavy cream, peppermint oil and green food coloring. Whipping until the cream begins to thicken. Sprinkle in the sugar mixture and continue whipping until the mixture is quite thick and mousse-like.

Prepare ganache filling and topping -- place chopped chocolate and cream in a microwaveable bowl. Microwave for 60 - 90 seconds, or until the cream is very hot. Whisk together until chocolate melts and  ganache is smooth. Place in the freezer for 20 minutes, to cool and thicken.

To assemble -- slice the cooled cake into four even sections. Start layering - place one section of cake on serving plate, spread 1/4 of ganache on cake, then 1/3 of mint filling, top with another section cake, spread on 1/4 of ganache, then 1/3 of mint filling, top with another section of the cake spread 1/4 of ganache, 1/3 of mint filling. Place the last section of cake on top and gently press the whole stack.

Wrap the torte firmly in plastic wrap. Place in the freezer for at least 2 hours, or up to 2 days. Remove from freezer, remove the plastic wrap, let the cake thaw for 15 minutes before serving. Reheat reserved ganache, pour ganache over the top of the cake before slicing. Serve cold.