2 large eggs
55g (¼ cup) caster sugar
32g cornflour (cornstarch)
17g Dutch-process cocoa
2 tsp plain flour
½ tsp cream of tartar
¼ tsp bicarb soda
25g unsalted butter, melted and cooled

For the mint icing:
100g butter, removed from the fridge 30 minutes before starting
3 cups icing sugar, sifted
2 tsp milk
2 tsp peppermint essence
Optional: Mint Slice biscuits to hide in this layer, I only hid one for fun so it's definitely not needed

For the chocolate ganache topping:
150ml pouring cream (min. 35% milk fat pure cream)
200g dark chocolate (I used 60% cocoa)