Recipes

For the cake:

Preheat oven to 350˚ F. Spray two round 9-inch cake pans with canola oil. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk well to combine ingredients. Add milk, vegetable oil, eggs and mint extract to flour mixture. Mix together, slowly adding boiling water until reaching a smooth consistency. Distribute batter evenly between the two round cake pans and bake for 30-35 minutes. Make sure the cake is cooked evenly throughout, including the center. When done, allow cakes to cool completely and set aside.

For the ice cream:

Transfer frozen ice cream to a bowl and soften with a wooden mixing spoon. Chiffonade both mint bunches, adding 1/4 cup of the leaves to the ice cream. Save remaining mint ribbons and set aside. Add cacao nibs and mint extract and stir to combine all ingredients evenly. Spray parchment paper with canola oil and lay in a 9-inch round cake pan. Add ice cream to the pan, spreading evenly. Freeze for 4 hours or until firm.

For the ganache:

Add semi-sweet chocolate into a medium bowl, set aside. Add heavy cream to a small pot over low-medium heat. Once the cream is simmering, remove from heat and pour over the chocolate. Mix until the chocolate is completely melted and the two ingredients are blended. Add one teaspoon of mint extract.