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Mint chocolate Chip Cake

Mint Chocolate Chip Cake is a simple boxed chocolate cake mix with layers of a delicious homemade mint chocolate chip frosting. Top it off with ganache, frosting as ice cream and a waffle cone.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Author: Jill

Ingredients

Chocolate Cake Ingredients

  • 3 9 inch round cake pans
  • 3 sheets of parchment paper
  • 1 10 inch round cake board
  • 2 1/2 C whole milk
  • 6 large eggs
  • 1 C canola oil
  • 2 boxes of triple chocolate cake mix

Mint Chocolate Chip Frosting Ingredients

  • 2 C unsalted butter softened
  • 4 C powdered sugar
  • 2 tsp mint extract
  • 1 C mini chocolate chips
  • 2 -4 drops of pale green gel food coloring
  • 4-6 tbsp heavy whipping cream

Chocolate Ganache Ingredients

  • 2 C semi sweet chocolate chips
  • 1 C heavy whipping cream
  • 1 squeeze bottle

Decorations

  • 1 box of vanilla ice cream cones
  • 1 bag of Andes baking chips

Instructions

Cake Directions:

  • Preheat oven to 350 degree's and spray all 3 cake pan with pam baking spray and set aside
  • Using a standing mixer, beat together all ingredients until combined
  • Divide the batter between the three baking pans
  • Bake in the oven for 25-35 minutes or until a toothpick comes out clean in the center
  • Allow the cakes to cool completely before removing from cake pans
  • Place the cakes onto a cutting board
  • Using a cake slicer, remove the domes from the cakes
  • Place one layer of cake onto the cake board

Mint Chocolate Chip Frosting Directions:

  • Using a standing mixer, beat all ingredients together of the mint oreo frosting until stiff peaks form. About 5-7 minutes
  • Scoop about 1 C of the chocolate chip frosting onto the first layer of cake
  • Place the second layer of cake on top
  • Scoop about 1 1/2 C of frosting into another bowl and set aside
  • Using remaining frosting, frost entire cake

Chocolate Ganache Directions

  • In a small pot, heat up the heavy whipping cream until simmering
  • Place the chocolate chips into a heat safe bowl
  • Once the heavy whipping cream is steaming, pour the heavy whipping cream over the chocolate chips and let sit for a minute
  • Whisk until smooth
  • Gradually pour the chocolate ganache into drizzles over the top of the cake
  • Allow the ganache to harden
  • Using a small ice cream scooper, scoop some frosting and place onto the top of the cake
  • Lightly shave the ice cream cones into a smaller size
  • Place cone onto the top of the ice cream scoop
  • Sprinkle some Andes chips around the top of the cake
  • Cut into slices and enjoy