Tuesday, May 28, 2013

Andes Mint Chocolate Cake

My very best friend Amy from Cats, Cakes and Crafts came to visit me this weekend all the way up from sunny San Diego. I finally got to meet her gorgeous baby girl! It was so great to have girl time! I look for any excuse to make a yummy dessert so not only was it because my friend was visiting but it's also her birthday on Thursday!

I found myself drooling when I came across the recipe for this cake at Bird on a Cake.

I'm really not a mint fan... Too strong mint toothpaste, or even super minty candies are dreadful. But I absolutely love the mix of chocolate and mint... The cool mint plus dark rich chocolate just pairs so well.

Trust me, even if you are a novice in the kitchen this cake will impress just about anyone! What a fun cake for your next birthday, BBQ or even father's day.

Let's go on to the recipe shall we?

For the Cake:
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup chopped Andes Mints

For the Mint Butter cream:
2 sticks unsalted butter, room temp
1 teaspoon vanilla
1 teaspoon mint extract
6 cups powdered sugar
5 drops green food coloring
1/2 cup whole milk

For the Ganache:
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla

Preheat your oven to 350 degrees. Grease 2-9" cake pans with cooking spray and line with a round piece of parchment paper, spray the parchment as well. Set aside. Bring one cup of water to a boil in a small sauce pan and keep it simmering while you start on the cake batter.

In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low just to combine. Add in the eggs, one at a time, mixing after each addition. Add in the buttermilk, oil, and vanilla. Beat with mixer, scraping down the sides when needed, until well combined.
Carefully add in the 1 cup of boiling water to your batter, and mix on low speed until incorporated (the batter will be very thin). Pour carefully into your prepared cake pans, making sure the layers are evenly filled with batter.
Shake your 1 cup of Andes Mints in a Tablespoon of flour and sprinkle over the top of the batter in the pans. Carefully swirl with a knife to incorporate into the batter.
Bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
Place finished cakes on a cooling rack, still in the pan for 15-20 minutes. Invert onto a parchment lined cooling rack and let cool completely.

Meanwhile start on your buttecream. In a large bowl, with your hand mixer, beat the butter, vanilla and mint until creamy. Add in the powdered sugar, 1 cup at a time, until completely incorporated. Slowly add in the 1/2 cup of milk until you reach your desired butter cream consistency. Add in the 5 drops (or more if you like a more vibrant green) of food coloring and beat until combined.
Place on layer of cake on your serving platter and frost a thin layer of butter cream in between (this becomes the filling). Top with the second layer of cake and frost the top and sides with buttercream.
Don't worry so much about the top as it will be enrobed in ganache. Place the cake, covered, in the fridge.

Start on the ganache. Place your chocolate chips in a medium heat proof boil. Bring your heavy cream to a simmer over medium-low heat. Once it begins to bubble, remove from heat and pour over your chocolate chips. Let stand for 1-2 minutes. After the time is up, stir until smooth and glossy. Add in the vanilla. Allow the ganache to cool in the refrigerator until thickened.

Remove your cake from the fridge, and slowly pour the ganache over the center of your cake, spooning it outwards as it drips down the sides. Sprinkle the top with extra chopped Andes Mints.

*Cutting the recipe in half will still leave enough ganache for the cake but the leftovers are great for ice cream or dipping fresh fruit!*

Place your ganache covered cake in the fridge to set up, then slice and serve!

The cooling mint, plus oober moist chocolate cake and rich chocolate ganache is TO DIE FOR! Please make this recipe if you are a chocolate and mint fan! And even if you aren't... Take my word for it, this cake will convert you!


  1. I know I will love this cake because I love those mints! I've enjoyed looking through your blog. Check out Sunshine PenPals and join the fun, we'd love to have you!

  2. Oh gosh! How pretty and how tasty this will be. So glad to have seen this at Mom on Timeout. I hope you'll come share at my party: http://wp.me/p28lz2-19o

    I'll sign up to follow you now and pin this one for sure. Best wishes for tasty dishes this week.

    1. Thank you so much for following me and stopping by!!

  3. Oh my mouth is watering!! I'm stopping by from 52 Mantels blog hop - Thanks so much for sharing!

  4. Oh my gosh! That looks so amazing, I am drooling over it right now!

  5. Oh my gosh! I love Andes! This looks so incredible Veronica!

  6. Oh goodness, that looks yummy! My hubby would love this :)

    I featured you today: http://www.52mantels.com/2013/06/20-fathers-day-ideas.html

  7. These look delicious!

    Would an 9-in pan work for the recipe?

  8. These look delicious!

    Would an 9-in pan work for the recipe?

    1. Yes in this recipe I used (2) 9" pans to make the layers! If you are looking to use only one, you might have left over batter! Thanks for stopping by :)

  9. This is the best cake ever! My mom took one for me to take to a friend at work it was so good that she took me another one for the weekend!