Mint Chocolate Cake

Chocolate Ganuche
1 c. heavy cream
2 c. semi sweet chocolate chips

Serves 14-16

Bake at 350-degrees

2 18.25 ounce chocolate cake mixes (Devil’s Food, Fudge etc.)
Prepare and bake both cake mixes according to directions on the box. Using (4) 9 inch
round cake pans that have been greased and floured. Allow to cool completely or freeze to
make it easier to frost and assemble.

Place cream in a small sauce pan and place on medium heat until bubbles start to form
around the edge of the pan. Pour chocolate chips into the cream and stir until smooth. Set
aside.

Whipped Mint Frosting
3 c. heavy cream, whipped stiff
1 8 oz. container of frozen whip topping, thawed
1/8 tsp. Mint flavoring (or more according to taste)
1-2 drops green food coloring

Trim the tops off 3 cake layers where they start to round from the side to the top. (Reserve
the trimmed tops and 4th layer for other recipes such as cake balls) Place one layer on
serving plate, cut side up. Place 1/3 of the ganuche on the top and spread so it will slightly
run down the sides. Place 1/3 of the Mint Frosting and spread just to the edge of cake.
Repeat with cake, ganuche, and whipped cream frosting. Garnish with Chocolate Curls and
mint leaves.
Chocolate Curls
Use a 7 oz Hershey bar, chocolate molding chocolate or chocolate bark.

Warm 10 seconds in the microwave and peel with a carrot peeler.

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