MINT CHOCOLATE CAKE

• Cream Ingredients:
• 16 oz. (454 g) – cream cheese (softened)
• 1 cup (225 g) – granulated sugar
• 8 oz. (225 g) – Greek Yogurt (plain)
• 16 oz. ( 452 g) – Cool Whip (thawed)
• Spearmint Natural Oil or Extract
• ½ tsp. Leaf Green and 1/16 tsp. Teal food coloring jell
• Chocolate Ganache (See here for recipe)

Beat softened cream cheese and sugar for 30 seconds. Scrape down the cream off the sides of the mixer bowl and beat again for 1 more minute. Add Greek Yogurt and beat the cream for a minute, scraping down the sides of the bowl when necessary to ensure all cream gets mixed in well. Add cool whip and repeat the same mixing instructions. Add ⅛ tsp. of leaf green, 1/16 tsp. of teal coloring jell and about 4 drops of spearmint natural oil. (You may need more drops if using extract. Adjust to your preferred taste.) Mix well on high for a minute. Scrape down the sides and the bottom of the mixer bowl and mix again for a minute. You may need to repeat scraping several times to ensure all the color is well mixed into the cream. 

Assembling Instructions:

Cut each sponge cake in half. Level about 2 cups of cream in between each sponge layer. Spread the rest of the cream on top and sides of the cake. Make a lined design along the sides of the cake with a Wilton triangle shaper (steps shown here). Refrigerate the cake for an hour. While the cake is setting in the fridge, make the chocolate ganache and let it cool. Transfer the ganache into a small zip lock bag. Cut a small corner of the bag. Firstly, pour the chocolate ganache along the top edges in a circular motion to form the drip design, then fill in the middle of the cake. Use a spatula to even out the chocolate on the top of the cake. Shave some Andes Chocolate Mints onto the center of the cake. Refrigerate the cake overnight or for 8 hours before serving.

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