Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.
Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
Photograph by Levi Brown

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1150.91 Kcal (4819 kJ)
Calories from fat	529.67 Kcal
		% Daily Value*
Total Fat	58.85g	91%
Cholesterol	57.23mg	19%
Sodium	586.1mg	24%
Potassium	514.82mg	11%
Total Carbs	149.15g	50%
Sugars	22.88g	92%
Dietary Fiber	0.03g	0%
Protein	12.58g	25%
Vitamin C	0.3mg	1%
Iron	3.8mg	21%
Calcium	175.5mg	18%

Amount Per 100 g
Calories	398.69 Kcal (1669 kJ)
Calories from fat	183.48 Kcal
		% Daily Value*
Total Fat	20.39g	91%
Cholesterol	19.82mg	19%
Sodium	203.03mg	24%
Potassium	178.34mg	11%
Total Carbs	51.67g	50%
Sugars	7.93g	92%
Dietary Fiber	0.01g	0%
Protein	4.36g	25%
Vitamin C	0.1mg	1%
Iron	1.3mg	21%
Calcium	60.8mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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