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

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

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