Crush the washed and dried mint leaves, then soak them in the hot whipped cream for 15-20 minutes.

Chill the mint-infused whipped cream in the fridge.

Whisk the eggs with the sugar until the sugar dissolves.

Add the liquid milk, vegetable oil and sweetened condensed milk, then mix everything evenly.

Add the dry ingredients: medium protein wheat flour and cocoa powder.

Add the double acting baking powder and baking soda so the cake rises.

Add a little instant coffee and salt.

Bake the cake with the stated temperature and time.

Remove the cake once cooked and let it cool.

Once the whipped cream is completely cold, add the food coloring.

Whip the cream until it thickens and becomes stiff.

Cut the dark chocolate into small pieces and fold them into the cream.

Once the cake is cold, remove it from the pan and divide it into three equal layers.

Stack the cake layers alternating with the cream.

Cover the cake thinly with cream to do a crumb coat.

Chill the cake briefly in the fridge to set.

Melt the dark chocolate with the liquid whipped cream and a little vegetable oil for the topping.

Once the topping is no longer hot, pour it over the cake.

Add chocolate chips on top of the cake.