Andes Mint Chocolate Cake

Find more recipes at: birdonacake.blogspot.jp February 03, 2014

Andes Mint Chocolate Cake
Adapted from keyingredient.com
Andes Mint Chocolate Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • FOR CAKE

  • 1

    c. boiling water

  • 2

    c. sugar

  • 1 3/4

    c. flour

  • 3/4

    c. cocoa powder

  • 2

    tsp. baking soda

  • 1

    tsp. baking powder

  • 1

    tsp. salt

  • 2

    eggs

  • 1

    c. sour creeam

  • 1/2

    c. oil

  • 1

    tsp. vanilla

  • 1

    c. chopped Andes Mints

  • MINT BUTTERCREAM FROSTING:

  • 1

    c. (2sticks) unsalted butter,room temp.

  • 6

    c. powdered sugar

  • 1

    tsp. vanilla extract

  • 1

    tsp. peppermint extract

  • green food coloring

  • 1/2

    c. milk (may use less)

  • CHOCOLATE GANACHE:

  • 1

    c. semi-sweet chocolate chips

  • 1

    c. heavy cream

  • 1

    tsp. vanilla extract

Directions

Directions Instructions Andes Mint Chocolate Cake Heat oven to 350 degrees. Line the bottoms of three 8 inch cake pans with wax paper and grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients. In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, oil and vanilla. Beat with electric mixer until combined. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Place the chopped Andes Mints in a ziploc bag with a tablespoon of flour. Shake until the Andes Mints are coated, then fold them into the batter. Pour the batter into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean). Mint Buttercream Frosting Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered. Chocolate Ganache Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla. Allow the ganache to cool and thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. Cover unused portion and store refrigerated for up to 2 weeks. Heat oven to 350 degrees. Line the bottoms of three 8 inch cake pans with wax paper and grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients. In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, oil and vanilla. Beat with electric mixer until combined. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Place the chopped Andes Mints in a ziploc bag with a tablespoon of flour. Shake until the Andes Mints are coated, then fold them into the batter. Pour the batter into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean). Mint Buttercream Frosting Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered. Chocolate Ganache Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla. Allow the ganache to cool and thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. Cover unused portion and store refrigerated for up to 2 weeks.

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