Description
This chocolate mint cake is rich, cool, and completely irresistible. If you love Andes candies, this dessert will quickly become your new favorite.
Ingredients
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2 cups all-purpose flour
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2 cups granulated sugar
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¾ cup unsweetened cocoa powder
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2 tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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2 large eggs
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1 cup whole milk
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½ cup vegetable oil
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2 tsp vanilla extract
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1 cup hot coffee
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1 cup unsalted butter
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3 cups powdered sugar
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2–3 tbsp heavy cream
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1 tsp peppermint extract
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Green food coloring (optional)
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1 cup Andes chocolate pieces
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½ cup heavy cream
Instructions
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Preheat oven to 350°F and prepare two round cake pans.
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Mix all dry ingredients in a bowl.
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Add wet ingredients and mix until smooth, then stir in hot coffee.
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Divide batter into pans and bake for 30–35 minutes.
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Cool cake layers completely.
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Beat butter, sugar, cream, and peppermint extract to make filling.
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Spread filling between cake layers.
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Heat cream and pour over Andes chocolate, then stir into ganache.
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Pour ganache over cake and let set before serving.
- Prep Time: 15 minutes
- Category: baking
- Cuisine: American