Well I sure didn’t plan this post. I quickly snapped a picture of the mint chocolate cake on my blackberry and hit the road!
These cake carriers are a life saver. We travelled about 25 minutes from town and other than a little bit of chocolate ganache on the side, the cake made it in one delicious piece.
I had a request on my facebook page for the recipe – which couldn’t be easier since I just doctored up a boxed cake mix. If you’ve never tried this method you’re in for a treat!
I made the cake on Christmas eve and finished it up the next day with mint frosting, ganache poured on top and a little border of ganache frosting on the bottom. For the top I used extra mint frosting with Andes chocolates pressed in each little swirl.
This cake is definitely going on my make again list! You can use any size pan. Just follow the bake time on the back of the box.
- 1 box chocolate cake mix
- ½ package instant chocolate pudding mix (4 serving size)
- ¾ cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
- ½ tsp instant coffee dissolved in ½ cup warm water
- ½ cup butter, softened
- 4 oz cream cheese, softened
- ¾ tsp mint extract
- 4 drops green food coloring
- 3½ cups powdered sugar
- 2-3 tbsp milk to thin
- ¾ cup heavy cream
- ¾ cup semi sweet chocolate chips
- Powdered sugar
- 8 Andes chocolates or other candies
- Preheat the oven to 350 degrees and lightly coat a Bundt pan with cooking spray.
- Combine all the cake mix ingredients and beat on medium speed for 2 minutes.
- Bake for 45 minutes in the Bundt pan. Let cool for 10 minutes in the pan and turn on to cooling rack.
- Combine the butter and cream cheese and beat until light and fluffy. Mix in the extract and coloring.
- Slowly add the powdered sugar one cup at a time. Thin the frosting with milk.
- Frost the cake and reserve some for finishing the cake. Let the cake sit in the fridge to set the frosting.
- Heat the cream in the microwave or small sauce pan and stir in the chocolate chips until melted.
- Let the ganache cool to room temperature and pour over the cake, allowing it to drip over the edges.
- Reserve about a ½ cup of the ganache and add powdered sugar until you get a frosting consistency.
- Pipe the ganache frosting on the bottom of the cake. Let it cool in the fridge to set up.
- To finish the cake, pipe 8 swirls on top and press in the chocolates.