Mint Chocolate Chip Cake

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ve discovered several recipes that are sure to grace your recipe box Mint Chocolate Chip Cake
I’ve been on vacation for 5 weeks now, so that’s why my posts have been non-existent! But don’t worry because on my travels I’ve discovered several recipes that are sure to grace your recipe box!
Now I’m not much of a mint person. In fact I usually won’t even try things if I know they have mint in them. Just not my style I guess. I do, on the other hand, don’t mind a bowl of mint chocolate chip ice cream every once in a while. When I saw this cake it was just so beautiful and since the frosting is supposed to taste like the ice cream I thought I’d better try it. WOW! So delicious!! The cool, melt in your mouth frosting with the rich, thick ganache is just too delicious to describe! The thing I liked most about it is that instead of using regular mint extract you use peppermint extract. I didn’t think there would be much of a difference, but that’s what made it taste JUST like the ice cream. Yummy!
Your favorite chocolate cake cooked in 2 8inch baking pans and cooled
1 cup butter, softened
8 cups powdered sugar
1/2 t peppermint extract
1/2 cup milk plus 2T
11 oz dark chocolate chunks
1/8t green food coloring gel
3/4 cup heavy cream
1 1/2 cup semisweet chocolate chips
1/4 t peppermint extract (optional – I didn’t put it in cause I didn’t want it to be too overwhelmed with mint)
For the Frosting:
Chop chocolate chunks into smaller bits (not powder!!). Set aside. In a mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to get desired consistency. Fold in chopped chocolate chunks. Frost the first layer of the cake then top with the second layer of cake. Completely frost the top and sides of cake.
For the Ganache:
Heat 3/4 cup heavy cream in a saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract (if using). Stir until smooth and completely melted. Pour over frosted cake.
I kept my cake in the fridge because the frosting was so fluffy it almost melted when I put the ganache on. Once it set up though it was fine. Enjoy!
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