Mint Chocolate Cake

I made this Cake for our Christmas party last night and thought it was pretty Heavenly.  The chocolate ganache over the peppermint icing is the perfect blend of mint and chocolate.  I’m not even a cake lover and I loved this cake.  Enjoy!

Mint Chocolate Cake

• 3/4 cup boiling water
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 1 teaspoon vanilla
• 1 cup chopped Andes Mint chips

Heat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla. Beat with mixer until combined.

Add 3/4 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Carefully stir in the andes mints in the batter (distribute as evenly as possible as you pour into pan).  Bake for 20 minutes (until toothpick inserted in center comes out clean).  NOTE:  Batter will be thin

Mint Buttercream Frosting

• 3 sticks (1 cup) unsalted butter, room temperature
• 9 cups powdered sugar
• 1 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon peppermint extract
• green food coloring
• Around 3/4 Cup Milk

Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.

Ganache

• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Place the chocolate chips and cream in a microwavable bowl. Heat in short increments (30 seconds) until blended and smooth.  Stir in between each increment.  Pour carefully over the top of cake and let it slowly drizzle down the sides. Store cake in refrigerator