It's not like a mint chocolate chip ice cream...That's all mint with bits and pieces of chocolate. And personally it's not my favourite because I don't like chocolate of any kind in my ice cream. Your palette is so frozen at that point that you'll need something more exciting than chocolate. That's just my opinion though, my sister loveeeees chocolate ice cream.
I got mixed reviews for this cake. Some loved it and others inferior to the cheesecake from 2 weeks ago. I thought it could have been better if I used more mint extract for the frosting. The minty flavour wasn't strong enough for me. My sister did say it looked really pretty though. And it's extremely hard to get a compliment from her...
There's 3 layers of chocolate cake, filled with 3 layers of mint frosting, and topped with a layer of chocolate ganache. I've seen so many ganache recipes that is a 1:1 ratio of chocolate and heavy cream but it doesn't work!!!! I've always, always, always had to use at least double the amount of chocolate chips to my heavy cream and it is one of those things I can never figure out where went wrong.
I used a swiss buttercream for the mint frosting. It's not the first time I've attempted it but it's the first time I had it come together. It is really easy to "break" the butter cream once you start adding butter to the meringue. The tip I got from Crumbboss was to add all the butter and shortening at once instead of going little by little. And when it does break, just keep whipping it and it will eventually come back. Mine did break again because I had only had half the amount of butter and shortening the recipe asked for. It wasn't strong enough to hold everything together so everything started curdling and becoming "soupy". But I kept on whipping it and it did come back and still tasted great.
I stuffed the middle layer with some chopped up mint chocolate squares and thought it adds a bit more mintiness to the cake.
Mint Swiss Buttercream Frosting
adapted from Crumbboss (less butter and shortening)
6 egg whites
1 1/2 cup sugar
2 cups powdered sugar
1/2 cup shortening
1 cup unsalted butter
1 tbsp vanilla
2-3 tbsp mint extract based on taste
3tbsp green food colouring
Combine sugar and egg whites in a heat proof bowl and set it over simmering water. Heat it until the sugars dissolve and the mixture reaches 115 degrees F. I just used my hand wearing a plastic glove. It's easier to feel if the sugar has dissolved and if the mixture is coming up to temperature.
It will become foamy on top like this. Using a hand mixer or stand mixer, whisk until stiff peaks.
Add butter and shortening all at once and whip until stiff.
1 cup chocolate chips
1/2 cup whipping cream
Melt together and refrigerate until needed.
Heat the ganache to a pour-able consistency in the microwave. Using a spatula, help spread it to the sides and let it drip down over a cooling rack set on top of a cookie sheet.