Gluten Free Dairy Free Brownie Chocolate Mint Cake - cooking recipe

Ingredients

2 (16 oz) boxes gluten-free chocolate brownie mix, like Betty Crocker
1/2 cup coconut oil, plus 1 tbsp, melted
6 cups frozen vanilla coconut dessert, like So Delicious, softened
1/2 tsp peppermint extract
1 1/2 cups chopped dairy-free semisweet chocolate
None None green food coloring
None None coconut cream

Preparation

Preheat oven to 350\u00b0F. Line 3 - 8 inch cake pans with waxed paper. Coat with cooking spray.
Prepare brownie mix according to package directions, substituting 1/2 cup coconut oil for butter. Divide batter evenly among pans and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool for 15 mins then unmold, peel off waxed paper and let cool completely.
In a mixer on low speed, beat together softened coconut dessert, peppermint extract and 3/4 cup chocolate until smooth. Tint to desired green color. Spread 2 cups over 1 brownie layer. Cover with a second brownie layer and spread 2 cups mint mixture over top. Cover with remaining brownie layer and spread remaining mint mixture over top. Cover and freeze for 2 hours.
Whip coconut cream until thick. Melt remaining chocolate then stir in remaining coconut oil. Just before serving, drizzle top of cake with chocolate and garnish with coconut cream.