• Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.

Chocolate Cake

• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
• Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 15 minutes before removing and placing them on a wire rack to cool completely.

Mint Frosting

• In the bowl of an electric stand mixer using the paddle attachent, cream together the butter on med-high speed until light and creamy (2-3 minutes). Add the powdered sugar, heavy whipping cream, vanilla extract, and peppermint extract and mix on low speed until combined.
• Add 1-2 drops of the green food dye. Then beat on high speed for 1-2 minutes until smooth and creamy. If it's not as green as you'd like add 1 drop at a time until you have the color you want.

Mint Chocolate Ganache

• In a small bowl, add the chocolate chips. Set aside. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes. Add the peppermint extract and whisk together until smooth. Cool to room temperature.

Assemble

• If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Then top with 15 Andes Mints that have been chopped up.
• Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
• Remove the cake from the refrigerator and finish frosting with the remaining buttercream. Cover the sides and top of the cake again until frosted the way you like (use a cake scraper for a smooth finish). Chill for 5 minutes.
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. I added 10 more Andes Mints to the top of the cake (chopped).
• Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.