Name: Andes Chocolate Mint Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup Dutch process cocoa powder; 1 3/4 cups white granulated sugar; 2 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 3/4 cup canola or vegetable oil; 2 tsp pure vanilla extract; 4 large eggs (room temperature); 1 1/4 cups buttermilk (room temperature); 1 cup hot water; 2 1/2 cups unsalted butter (slightly cold); 7 1/2 cups powdered sugar; 1 tsp peppermint extract; 1 tsp pure vanilla extract; 1/2 tsp salt; 1/2 cup heavy cream; Food dye (blue, green, brown); 4 oz semisweet chocolate bar (chopped); 2 packages Andes mints (40 bars for filling, remainder for decoration)

Ingredients

Scale

2 1/2 cups all-purpose flour
1 cup Dutch process cocoa powder
1 3/4 cups white granulated sugar
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup canola or vegetable oil
2 tsp pure vanilla extract
4 large eggs (room temperature)
1 1/4 cups buttermilk (room temperature)
1 cup hot water
2 1/2 cups unsalted butter (slightly cold)
7 1/2 cups powdered sugar
1 tsp peppermint extract
1 tsp pure vanilla extract
1/2 tsp salt
1/2 cup heavy cream
Food dye (blue, green, brown)
4 oz semisweet chocolate bar (chopped)
2 packages Andes mints (40 bars for filling, remainder for decoration)

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Instructions

Preheat your oven to 350°F and prepare three 8-inch cake pans.
Sift together the dry ingredients in a large bowl.
Mix wet ingredients in another bowl and whisk in the hot water.
Combine wet and dry ingredients until just mixed.
Distribute batter into pans and bake for 24-27 minutes.
Prepare the butter for frosting, sift powdered sugar, and chop chocolate.
Beat the butter, gradually add powdered sugar until incorporated.
Mix in peppermint extract, vanilla, salt, and heavy cream.
Add food dye and fold in chopped chocolate.
Chill cake layers in the freezer, then prepare Andes mint filling.
Frost each layer with mint filling and stack.
Apply a crumb coat of frosting, chill again, then add final frosting layer.
Decorate with remaining Andes mints.

Last Step:

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Notes

Ensure eggs and buttermilk are at room temperature for better mixing.
Avoid overmixing the batter to keep the cake fluffy.
Trim any domed tops of the cake for even stacking.

Author: Sarah
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 500
Sugar: 45
Sodium: 250
Fat: 25
Saturated Fat: 15
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 65
Fiber: 2
Protein: 6
Cholesterol: 80