Triple Chocolate Fudge Cake with Mint Chocolate Chips

 Yum, right? Do I really need to go any further?

Well, it doesn’t matter what you say, I’m going to keep going *and* I’m going to tell you how you can recreate this goodness on your own. You’re welcome ahead of time.

Just like I did with the pumpkin cupcakes from earlier this week, I created this masterpiece from a box cake mix; I’m protesting making cakes from scratch until I get a stand mixer. Someday my mixer will come…

Ingredients:

• Chocolate Cake Mix + required ingredients
• Semi-Sweet Chocolate Chips
• Mint Chocolate Chips
• Chocolate Frosting

1. Spray two 9in. round pans thoroughly with cooking spray.

2. Prepare the cake batter according to the directions on the back of the box. Pour the batter evenly into the prepared pans. Sprinkle semi-sweet chocolate chips across the top of the batter.

3. Bake the cakes according to the directions (reminder–I always do it for the lowest recommended time).

4. Allow cakes to cool for a few minutes before running a butter knife around the edges of the pans. Allow cakes to cool the rest of the way, appx. one hour.

5. Now comes the tricky part: releasing the cakes from the pans. I put a plastic plate over the top of the pan and carefully flip the pan/plate combination over. Give it a couple good shakes and your cake should land softly onto the plate. This is the reason why you want to make sure that the pans are well oiled before you bake your cakes!

6. Spread the thinnest layer of frosting on this layer. Like, seriously thin. Sprinkle the mint chips over the whole cake and try to keep cute little fingers away from it.

7. Carefully turn over the second cake and place it directly on top of the first one. Line them up perfectly together. Looks great, right?

8. Here’s a step that you wouldn’t normally need to do, but due to my awesome cake making skills (insert sarcasm here), I’m going to get to show you how to also repair a cake. You can see that when I turn that lovely looking cake from the last step around, there is a large chunk missing.

If this happens to you, don’t panic. Take a little bit of your frosting and smear it on your chunk that fell off. The frosting will essentially work as a glue to keep the pieces together.

Put the rogue piece back to where it belongs and stick a toothpick carefully in it to hold that piece in place. Now it’s nice and fixed; problem solved.

9. Spoon out all of the frosting left into the can into one big heap on the top of the cake.  Spread the frosting towards the edges of the cake and as the frosting spills over the side, spread the excess frosting around the outside edges. If your cake is “extra-special” like mine and you had to use the toothpick, make sure to be careful as you spread the frosting over it.

10. Voila! Beautifully frosted cake! Well…almost. I’m never a fan of the bottom edge of a frosted cake. It just looks unfinished to me. Use some of the left over mint chips and press them into the bottom of the cake to create a ring around the cake.

Doesn’t it look so much better?

And you’re done! Not too difficult and super delicious!

Grab a fork and enjoy!

You can also find me over at I {heart} Naptime today sharing a round-up of some of my other favorite desserts!

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