Triple Chocolate Mint Cake
You have to try this Triple Chocolate Mint Sheet 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.
Servings: 24
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!!!