Friday, October 20, 2017

Andes Mint Cake #Choctoberfest

From cake mix to this mint-filled, chocolate mint buttercream-frosted, ganache-covered chocolate cake to beat all cakes

Andes Mint Cake // From cake mix to this mint-filled, chocolate mint buttercream-frosted, ganache-covered chocolate cake to beat all cakes #recipe #cake #chocolate #mint #AndesMints #dessert #Choctoberfest

Every year, I let my kids pick out the cake they want for their birthday. Each year, Matthew and Cami pick out recipes from my Pinterest board and then go through a process of elimination until they reach the final recipe. I am pretty sure this Andes Mint Cake has been on their list every single year since we started the tradition. It never ends up being the last cake standing, but I decided to go ahead and make it in a non-birthday month. I just figured that even though it was in their top cakes, we'd probably never get around to having it unless I picked it.

Andes Mint Cake // From cake mix to this mint-filled, chocolate mint buttercream-frosted, ganache-covered chocolate cake to beat all cakes #recipe #cake #chocolate #mint #AndesMints #dessert #Choctoberfest

I have always been a huge fan of Andes Mints. I think they are just absolutely wonderful and I have used them in plenty of desserts. This cake is made from devil's food cake mix and you can do two or three layers. I personally did two because I was being a little lazy. There is a mint filling between the chocolatey layers and then it's covered in a chocolate mint buttercream frosting and a row of Andes mints around the bottom. To top it all off, the extra touch of chocolate ganache and chopped mints is just divine. I have been so in love with ganache lately because it's just so decadent and amazing. It makes every dessert better.


(Print)
What you need:
For the chocolate cake:
  • 1 box devil's food cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup sour cream
  • 2 tsp. vanilla extract
For the mint filling:
  • 1 1/4 cups unsalted butter, softened 
  • 1 1/2 tsp. peppermint extract
  • 4 to 5 cups powdered sugar
  • Green food coloring, if desired
For the chocolate mint buttercream frosting:
  • 1 1/4 cups unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp. peppermint extract
  • 2 Tbsp. milk
  • 3 to 4 cups powdered sugar
For the chocolate ganache:
  • 3/4 cup chocolate chips
  • 1/2 cup heavy cream
  • Andes mints for decoration
Directions:
  1. Prepare two or three 8-inch cake panswith parchment paper and nonstick spray.
  2. Sift the cake mix into a smaller bowl and set aside.
  3. Then in a large bowl, whisk together eggs, oil, buttermilk, sour cream, and vanilla until smooth. Stir in cake mix. Do not overmix.
  4. Pour batter equally into three pans and spread evenly with a spatula.
  5. Bake in a preheated 350 degree oven for 20 to 25 minutes for two pans OR 17 to 22 minutes for three pans. Cakes are done when a cake tester inserted comes out clean.
  6. Let cool on a wire rack. While the cakes cool, prepare your mint filling, chocolate mint buttercream, and chocolate ganache.
  7. Prepare mint filling by beating butter for 2 minutes. Then add peppermint and milk and beat until combined. Add powdered sugar slowly until it reaches the desired consistency. Add a few drops of green food coloring for desired color.
  8. Prepare the chocolate mint buttercream by beating butter for 2 minutes. Then add cocoa powder, peppermint, and milk and beat until combined. Add powdered sugar slowly until it reaches the desired consistency.
  9. Prepare the chocolate ganache by pouring chocolate chips and heavy cream into a microwave proof bowl. Heat for 30 seconds and then stir. Microwave for 10 second increments until mixture is completely melted and smooth.
  10. To assemble the cake: place a layer of chocolate cake down and top with mint filling (if using three layers, repeat the chocolate cake and mint filling). Top with remaining layer of chocolate cake. Frost with chocolate mint buttercream.
  11. Place Andes mints all the way around the bottom. Then chop the remainder and set aside.
  12. Pour chocolate ganache over the top and let it drip down the sides. Top with chopped Andes mints.
Recipe from Your Cup of Cake


Andes Mint Cake // From cake mix to this mint-filled, chocolate mint buttercream-frosted, ganache-covered chocolate cake to beat all cakes #recipe #cake #chocolate #mint #AndesMints #dessert #Choctoberfest

I am no stranger to using chocolate cake mix and mint together. I love these Dark Chocolate Mint Cake Mix Cookies. These Ultimate Grasshopper Cookies come from the same blogger as the cake recipe, Your Cup of Cake. They look devilishly good.





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