Description

This Mint Chocolate Cake is a decadent dessert combining rich triple chocolate cake with a smooth mint-flavored buttercream, enhanced by mini chocolate chips and a hint of pale green color for a festive look. The cake is layered with a luscious chocolate ganache made from semi-sweet chips and heavy cream, then decorated creatively with vanilla ice cream cones and Andes baking chips, making it perfect for celebrations and mint chocolate lovers.

Ingredients

Scale

Cake:

1 box triple chocolate cake mix (prepared as per box directions)

Mint Buttercream Frosting:

2 cups unsalted butter, softened
4 cups powdered sugar
2 teaspoons mint extract
1 cup mini chocolate chips
2-4 drops pale green gel food coloring
4-6 tablespoons heavy whipping cream

Chocolate Ganache:

2 cups semi-sweet chocolate chips
1 cup heavy whipping cream

Decoration:

1 box vanilla ice cream cones
1 bag Andes baking chips

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Instructions

Prepare the Cake: Follow the instructions on the triple chocolate cake mix box to bake the cake. Allow it to cool completely before frosting to ensure the buttercream does not melt.
Make the Mint Buttercream Frosting: In a large bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, continuing to beat until fluffy. Mix in mint extract and pale green gel food coloring until the color is evenly distributed. Stir in mini chocolate chips and add heavy whipping cream 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
Prepare the Chocolate Ganache: Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heat-safe bowl. Allow to sit for 2-3 minutes, then stir gently until smooth and glossy. Let it cool slightly before using.
Assemble the Cake: If desired, slice the cake horizontally into layers. Spread the mint buttercream evenly between layers and around the sides and top of the cake.
Apply Ganache: Pour the slightly cooled chocolate ganache over the frosted cake, allowing it to drip down the sides for a decorative look.
Decorate: Use vanilla ice cream cones carefully placed upright around the perimeter of the cake for a fun, creative border. Sprinkle Andes baking chips over the top or use them to embellish the cake further.
Chill and Serve: Refrigerate the cake for at least 30 minutes to set the ganache and frosting. Slice and serve chilled for the best texture and flavor.

Notes

Make sure the cake is completely cooled before applying frosting to avoid melting.
You can adjust the number of drops of gel food coloring to get your desired shade of green.
For a stronger mint flavor, add extra mint extract cautiously to avoid overpowering the dessert.
If ganache is too runny, refrigerate for 10 minutes and then pour; if too thick, warm slightly before use.
Store leftover cake in the refrigerator covered to maintain freshness.