Description
This Mint Chocolate Cake combines rich triple chocolate layers with a refreshing mint chocolate chip frosting, finished with a glossy chocolate ganache and decorative ice cream cones and Andes chips. It’s a show-stopping dessert perfect for chocolate and mint lovers alike.
Ingredients
Scale
Cake
- 1 box triple chocolate cake mix (plus ingredients required on box, typically eggs, water, and oil)
- Cooking spray, for pans
Mint Chocolate Chip 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray two cake pans with cooking spray to prevent sticking. Set pans aside.
- Make Cake Batter: Following the box directions for the triple chocolate cake mix, combine the cake mix ingredients in a stand mixer and beat until smooth and fully combined.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake according to the box instructions, usually around 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Level Cakes: Let the cakes cool completely in the pans before removing. Once cooled, use a cake slicer to remove domed tops for even layers.
- Prepare Frosting: In a stand mixer, beat together softened unsalted butter, powdered sugar, mint extract, mini chocolate chips, pale green gel food coloring, and 4-6 tablespoons heavy cream until stiff peaks form, about 5-7 minutes.
- Assemble Cake Layers: Place one cake layer onto a cake board. Spread about 1 cup of the mint chocolate chip frosting evenly on top. Add the second cake layer and spread 1 1/2 cups of frosting on it, then reserve the remaining frosting for frosting the entire cake.
- Frost Entire Cake: Use the remaining frosting to coat and smooth over the entire cake outside to create an even minty chocolate chip finish.
- Make Chocolate Ganache: In a small saucepan, heat 1 cup of heavy whipping cream until simmering. Place 2 cups semi-sweet chocolate chips in a heat-safe bowl, pour the hot cream over the chips, and let sit for 1 minute. Whisk gently until smooth and glossy.
- Decorate Cake with Ganache: Drizzle the chocolate ganache gradually over the top of the frosted cake, letting the ganache drip slightly down the sides. Allow it to harden slightly.
- Add Frosting Scoops and Decorations: Using a small ice cream scooper, place dollops of leftover frosting on top of the cake. Lightly shave vanilla ice cream cones to smaller pieces and place cones onto the frosting scoops. Sprinkle Andes baking chips around the top for a minty chocolate finish.
- Serve: Slice the cake and enjoy your decadent mint chocolate creation.
Notes
- Make sure cakes are completely cooled before frosting, or the frosting may melt.
- Adjust the number of drops of green food coloring to achieve desired color intensity.
- For best texture, use room temperature butter for the frosting.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
- Allow ganache to set fully for a polished finish before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mint chocolate cake, triple chocolate cake, mint frosting, chocolate ganache, chocolate chip frosting, dessert
