Cake Preparation :

1. Preheat the oven to 170˚C. Grease 8-inch cake pans and line the bases with parchment paper. Set aside.
2. Sieve together the flour, cocoa powder, baking powder, and baking soda. Set aside.
3. Beat the eggs and sugar until ribbon. Gradually fold in the dry ingredients, then add in fresh milk and butter.
4. Pour the batter into the prepared cake pans and bake for 1 hour 30 minutes or until cooked.

Frosting :

1. Add the egg whites and sugar in your mixer bowl. Double boil until the sugar has dissolved, about 5 minutes.
2. Whisk on high speed for 10 minutes until the meringue reaches stiff peaks and is completely cool.
3. With the mixer on medium speed, gradually add the butter, piece by piece. If the mixture starts to look curdled, whip on high speed until it becomes smooth, then continue adding the butter. Once all the butter has been added, add in the peppermint extract and food colouring. Whisk until silky and smooth.
4. Decorate the cake to your desire pattern.