Andes Chocolate Cake

The layers of chocolate and mint buttercream will have you falling in love!

YIELDS:
12 SERVINGS
PREP TIME:
0 HOURS 10 MINS
COOK TIME:
0 HOURS 30 MINS
TOTAL TIME:
1 HOUR 30 MINS

INGREDIENTS

FOR THE CAKE

• 1 (16-oz.) box devil’s food cake mix, plus ingredients called for on box
• 1 c. Andes mints, plus more for garnish

FOR THE CHOCOLATE GANACHE

• 1 c. heavy cream
• 2 c. chocolate chips

FOR THE PEPPERMINT BUTTERCREAM

• 1 c. butter, softened
• 5 c. powdered sugar
• 1 tsp. peppermint extract
• 3 tbsp.  heavy cream
• 6 drops green gel food coloring (optional)

DIRECTIONS

• Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
• Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
• Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.
• Top 1 cake layer with buttercream, then place the second cake layer on top of it. 
• Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video.
• Decorate with Andes mints. 

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