Step 1

Preheat oven to 350 degrees and prepare 2 eight-inch cake pans with nonstick spray and set aside.

Step 2

Prepare the cake according to the directions on the back of the box. Distribute evenly between the two cake tins and bake according to instructions on box.

Step 3

Remove from oven and allow to cool in the tins for about 10 minutes and then flip them onto a wire rack to finish cooling completely.

Step 4

Prepare your buttercream by placing the butter into the bowl of a stand mixer equipped with a paddle attachment.

Step 5

Cream butter on high speed for 4-5 minutes or until light and fluffy.

Step 6

Reduce speed to low and slowly add in powdered sugar and mix until well combined.

Step 7

Add in the heavy cream and mix on high speed for another 4-5 minutes until the frosting is fluffy.

Step 8

Add the vanilla extract and food color and mix until just combined. Add to a large piping bag with a large flat or round tip.

Step 9

Roughly level each cake layer by using a cake knife to cut the domes off the top. Place one layer on a cake stand or board and top with about half of the frosting and smooth.

Step 10

Repeat with the other layer of cake.

Step 11

In a microwave save bowl, combine the chocolate and heavy cream and heat in the microwave for 30 second increments until melted and smooth. Place in a squeeze bottle or use a spoon to pour the chocolate around the sides and on top of the cake.

Step 12

Top with chopped mints and serve.