Mint Chocolate Cake

Bahan-bahan (8 porsi)

• 1 cup (200g) granulated sugar
• 1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature and cut into 8 pieces
• 1/4 cup (56g) extra-virgin olive oil
• 2 large eggs, at room temperature
• 1 Tablespoon (13g) pure vanilla extract or vanilla paste
• 1 cup (135g) all-purpose flour
• 1/2 cup (43g) unsweetened dutch-process or natural cocoa powder, sifted
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) baking soda
• 1 teaspoon (6g) salt or fine sea salt
• 1/2 cup (120ml) hot water
• 2 cups (340g) dark chocolate, finely chopped* (see note)
• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• 1/4 teaspoon salt or fine sea salt*
• 2 teaspoons (8g) pure vanilla extract or vanilla paste
• 1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature
• 1/2 cup (113g) vegetable shortening, room temperature*
• 2 Tablespoons (4g) fresh mint, finely chopped (plus more for garnish if desired)
• 3 and 1/2 cups (420g) confectioners’ sugar
• 2 teaspoons (8g) peppermint extract
• 3 Tablespoons (45ml) whole milk, room temperature