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Andes Chocolate Mint Cake Recipe

Andes Chocolate Mint Cake Recipe
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★★★★★

5.3 from 30 reviews

This Andes Chocolate Mint Cake combines rich, moist chocolate layers with a fluffy chocolate chip mint frosting, infused with refreshing peppermint and studded with chopped Andes mints for a perfect balance of cool mint and deep chocolate flavor. Ideal for chocolate lovers looking to elevate their dessert with a unique mint twist.

Ingredients

Scale

Chocolate Cake

  • 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

Chocolate Chip Mint Frosting

  • 2 1/2 cups Unsalted butter, slightly cold
  • 7 1/2 cups Powdered sugar, sifted
  • 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 into small pieces (Lindt 70% recommended)
  • 2 Packages of Andes Mints (about 80 bars total; 40 chopped for filling, remainder for decoration)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with 8-inch parchment circles, and spray again for extra nonstick assurance.
  2. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour and Dutch process cocoa powder. Whisk in sugar, baking powder, baking soda, and salt until evenly combined.
  3. Prepare Wet Ingredients: Heat water on the stove until steaming. In a separate bowl, whisk together oil, vanilla extract, buttermilk, and eggs until fully blended. Slowly add the hot water into this mixture, whisking continuously to combine.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined; avoid overmixing to keep the cake tender.
  5. Bake the Cake Layers: Evenly divide the batter among the three prepared pans. Bake for 24-27 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Let the cakes rest in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Prepare Frosting Ingredients: Let butter sit at room temperature for about 30 minutes to get slightly cold. Chop the semisweet chocolate into small pieces and discard any dust.
  7. Make Frosting: Beat the butter on high speed for 3 minutes until fluffy. Gradually add sifted powdered sugar; the mixture will be thick. Add peppermint extract, vanilla extract, salt, and heavy cream. Beat on low to combine, then high speed for 2 more minutes, scraping the bowl halfway through to achieve a fluffy texture.
  8. Add Color: Add 2 drops of green food dye and beat until well combined, then add 1 drop of blue and beat again. If color is too bright green, add a tiny drop of brown dye to tone it down, then mix thoroughly.
  9. Fold in Chocolate Chips: Remove mixer and gently fold chopped chocolate into the frosting with a rubber spatula.
  10. Prep Cakes for Assembly: Place cake layers in the freezer for 15 minutes to chill. If cakes have domed tops, use a serrated knife to level them. Meanwhile, chop 40 Andes mints (approximately 1 cup) for the filling.
  11. Assemble the Cake: Place a small dollop of frosting on your decorating surface to secure the cake. Set the first cake layer down, spread 1 cup frosting evenly with an offset spatula, then pipe a border around the edges. Sprinkle half of the chopped Andes mints evenly over the frosting.
  12. Repeat for Second Layer: Add the second cake layer and repeat frosting and mint sprinkling.
  13. Top Layer Placement: Place the last cake layer upside down so the bottom is facing up, creating a flat surface for frosting.
  14. Frost the Cake: Apply a thin crumb coat of frosting and freeze for 15 minutes to set if needed. Then apply the final thick layer of frosting all over the cake.
  15. Create Swirl Effect: Using an offset spatula and a cake turntable, lightly press the spatula onto the cake while spinning the turntable to create a swirling texture that gradually rises up the sides.
  16. Decorate: Top the cake with remaining chopped Andes mints for decoration as desired.

Notes

  • Room temperature ingredients help create a smoother batter and frosting.
  • Be sure not to overmix the batter to keep the cake moist and tender.
  • Chilling the cake layers before assembly makes leveling and frosting easier.
  • You can adjust the amount of peppermint extract to make the frosting more or less minty.
  • If food coloring is unavailable, the frosting can be left plain or lightly tinted green for mint effect.
  • Using quality bittersweet or semisweet chocolate (like Lindt 70%) enhances the chocolate depth in the frosting.
  • Keep the cake refrigerated if not serving immediately to maintain freshness.
  • The cake can be covered and kept at room temperature for 1-2 days or refrigerated for up to 4 days.

Nutrition

Keywords: Andes chocolate mint cake, chocolate mint cake recipe, mint chocolate cake, chocolate chip mint frosting, Andes mints dessert, layered chocolate cake

Find it online: https://victoriablair.com/andes-chocolate-mint-cake-recipe/