You have to try this Triple Chocolate Mint Cake! Chocolate and mint make the most amazing combination. This moist tender cake is topped with a homemade chocolate ganache. One bite and you will be in chocolate mint heaven.
Triple Chocolate Mint Cake
If you ask me, I don’t think there is a better combination than chocolate and mint. It goes perfectly together. This cake can be made as a simple weeknight cake or used for a special occasion. No matter when you make it, everyone will love it.
Ingredients
- Triple chocolate cake mix- Using a cake mix saves time.
- Whole milk- 2% milk can also be used.
- Eggs- Room temperature eggs work best
- Canola oil- Vegetable oil can be used
- Mint extract- This is what gives the cake its mint flavor
- Chocolate chips- Semi sweet or milk chocolate can be used.
- Heavy whipping cream- This makes the ganache
- Mini chocolate chips- Mini chips are used for topping
How to Make a Triple Chocolate Mint Cake
Beat all of the cake ingredients together and pour into a prepared cake pan.
Bake the cake in a preheated 350 degree oven for 35 minutes. 
Let the cake cool and make the ganache.
heat the heavy cream in a sauce pan until it is steaming.
Place the chocolate chips in a heat safe bowl and pour the heated heavy cream over it.
Let it sit for 1 minute and then whisk it smooth. 
Frost the cake with the ganache and then top with the mini chocolate chips
Does This Cake Need to Be Refrigerated?
It is always best to store cake at room temperature whenever you can. This can be stored at room temperature and will last for about 5 days.
What is the Best Brand of Cake Mix for This?
It doesn’t matter what cake brand you use. I like the triple chocolate cake mix but sometimes it is hard to find. Any chocolate cake mix will work.
More Chocolate Mint Desserts
- Chocolate Mint Cheesecake Mousse {No-Bake}
- Chocolate Mint Brownies
- Instant Pot Mint Chocolate Cheesecake
- Thin Mint Chocolate Poke Cake
- Mint Chocolate Chip Donuts
Triple Chocolate Mint Cake
Ingredients
- 2 boxes of triple chocolate cake mix
- 2 1/2 C whole milk
- 6 large eggs
- 1 C canola oil
- 1 TSP mint extract
- 1 C chocolate chips
Chocolate Ganache Frosting:
- 1 C chocolate chips
- 1/2 C heavy whipping cream
- 1 C mini chocolate chips topping
Instructions
- Preheat oven to 350 degrees and spray the 9x13 pan with pam baking spray and set aside
- Using a standing mixer, beat together all ingredients until combined
- Pour batter into the 9x13 pan
- Bake for 35 minutes, use a knife to check if the center comes out clean
- When the cake is baked, set aside to cool off.
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Frost the top with the ganache
- Top with the mini chocolate chips
- Cut, serve and enjoy!!!
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