Mint chocolate cake
 
 
Ingredients
For the cake
  • 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
For the mint frosting
  • 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
For the ganache and ganache frosting
  • ¾ cup heavy cream
  • ¾ cup semi sweet chocolate chips
  • Powdered sugar
  • 8 Andes chocolates or other candies
Instructions
  1. Preheat the oven to 350 degrees and lightly coat a Bundt pan with cooking spray.
  2. Combine all the cake mix ingredients and beat on medium speed for 2 minutes.
  3. Bake for 45 minutes in the Bundt pan. Let cool for 10 minutes in the pan and turn on to cooling rack.
For the frosting:
  1. Combine the butter and cream cheese and beat until light and fluffy. Mix in the extract and coloring.
  2. Slowly add the powdered sugar one cup at a time. Thin the frosting with milk.
  3. Frost the cake and reserve some for finishing the cake. Let the cake sit in the fridge to set the frosting.
For the ganache:
  1. Heat the cream in the microwave or small sauce pan and stir in the chocolate chips until melted.
  2. Let the ganache cool to room temperature and pour over the cake, allowing it to drip over the edges.
  3. Reserve about a ½ cup of the ganache and add powdered sugar until you get a frosting consistency.
  4. Pipe the ganache frosting on the bottom of the cake. Let it cool in the fridge to set up.
  5. To finish the cake, pipe 8 swirls on top and press in the chocolates.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/12/mint-chocolate-cake/