Ingredients

1 box triple chocolate cake mix (plus ingredients required on the box)

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 (for frosting)

2 cups semi-sweet chocolate chips (for ganache)

1 cup heavy whipping cream (for ganache)

1 box vanilla ice cream cones

1 bag Andes baking chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray two cake pans with cooking spray. Set them aside.

Step 2: Prepare the cake batter following the directions on the triple chocolate cake mix box. Once combined, divide the batter evenly between the two pans.

Step 3: Bake the cakes according to the box instructions, checking doneness with a toothpick. Let cakes cool completely before removing from the pans.

Step 4: Use a cake slicer to remove the domed tops from the cakes, creating flat layers.

Step 5: Place one cake layer on your cake board or serving plate.

Step 6: To make the mint chocolate chip frosting, beat together the softened butter, powdered sugar, mint extract, mini chocolate chips, pale green food coloring, and 4-6 tablespoons of heavy whipping cream in a standing mixer. Beat until stiff peaks form, about 5-7 minutes.

Step 7: Scoop about 1 cup of the frosting onto the first cake layer and spread evenly.

Step 8: Place the second cake layer on top of the frosting.

Step 9: Reserve about 1-1.5 cups of frosting in a separate bowl for decoration, and use the remaining frosting to cover the entire cake.

Step 10: For the ganache, heat 1 cup of heavy whipping cream in a small pot until it just begins to simmer.

Step 11: Place 2 cups of semi-sweet chocolate chips in a heat-safe bowl. Pour the hot cream over the chocolate chips and let sit for one minute.

Step 12: Whisk the mixture until smooth and glossy.

Step 13: Drizzle the chocolate ganache gradually over the top of the frosted cake. Allow it to harden slightly.

Step 14: Using a small ice cream scooper, form small scoops from the reserved frosting and place them on top of the cake.

Step 15: Lightly shave the vanilla ice cream cones into smaller pieces and place one cone on top of each frosting scoop for decoration.

Step 16: Finally, sprinkle Andes baking chips around the top of the cake for a festive touch.

Step 17: Slice and enjoy your minty, chocolatey masterpiece!

Tips & Variations

For a stronger mint flavor, increase the mint extract by a half teaspoon, but be cautious as it can become overpowering.

Swap mini chocolate chips in the frosting for finely chopped Andes mints for added texture and flavor.

If you prefer a lighter frosting, reduce the powdered sugar slightly and add more heavy cream to achieve your desired consistency.

Use dark chocolate chips instead of semi-sweet for a richer ganache.

The vanilla ice cream cones add a playful touch, but you can omit or replace them with chocolate curls or fresh mint leaves.

FAQs

Can I use homemade chocolate cake instead of the cake mix?

Absolutely! Feel free to use your favorite homemade chocolate cake recipe. Just ensure the layers are sturdy enough to hold the frosting and ganache.

What can I substitute for the mint extract if I don’t have any?

If you don’t have mint extract, you can use peppermint extract but reduce the amount as it is stronger. Alternatively, a small amount of fresh chopped mint leaves can be infused into the frosting, though the flavor will be subtler.