Ingredients :
2 large eggs, room temperature
1-1/2 cup water
1 cup canola oil
1 cup sour cream
2 tablespoons of white vinegar
1 teaspoon of vanilla extract
2-1/2 cups sugar
2 cups all-purpose flour
3/4 cup cooking cocoa
2 teaspoons of baking soda
1 teaspoon of salt
mint frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups of icing sugar
3/4 teaspoon mint extract
2 to 3 drops of green food coloring
24 Andean mints, chopped
chocolate icing:
8 ounces semi-sweet chocolate, roughly chopped
1/2 cup half-and-half cream
2 tablespoons light corn syrup
Additional Andean mint candies, chopped, optional

instructions :
Preheat oven to 350°. Line the bottoms with 3 greased 8-in. round baking molds with parchment; greasy paper.
In a large bowl, beat eggs, water, oil, sour cream, vinegar and vanilla until well blended. In another bowl, whisk together the sugar, flour, cocoa, baking soda and salt; gradually add to egg mixture.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pans 10 minutes before placing on wire racks; remove the parchment. Cool completely.
In a large bowl, beat cream cheese and butter until well blended. Gradually stir in icing sugar until smooth. Stir in mint extract and food coloring.
Place 1 cake layer on a serving plate; spread 2/3 cup mint frosting. Sprinkle with half the mints. Repeat layers. Top with remaining cake layer. Frost the top and sides of the cake with the remaining frosting. Refrigerate until set.
Place the chocolate in a small bowl. In a small saucepan, bring the cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over the cake and spread quickly to the edges. If desired, garnish with additional mints. Refrigerate until serving.