When looking for a dessert to make for St. Patrick's Day, I came across this one and knew it would be perfect. The cake was super moist with just the right amount mint flavor and the frosting was nice and minty without being too over powering, it complemented the cake perfectly. The chocolate ganache just added a nice touch and flavor to the whole cake.
The next time I make this cake I will be making a few changes, but I wanted to share this cake as soon as possible because it was so amazingly delicious. Besides the changes are just minor ones.
The first change I will make is lessening the amount of chocolate ganache. As you can probably tell from the pictures there was so much ganache.
The second change I will make is to make a bit more frosting. I did not have enough frosting to fill the layers like I like and do a crumb coat and a final coat.
The recipe below includes the changes I am going to make.
Andes Mint Chocolate Cake
Ingredients
Andes Mint Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup light sour cream
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 4.67 ounce box of Andes Mints, chopped
- 1 tablespoon all purpose flour
Mint Buttercream Frosting
- 1 1/4 cups unsalted butter, room temperature
- 7 1/2 cups powdered sugar
- 1 1/4 teaspoons vanilla extract
- 1 1/4 teaspoons mint extract
- green food coloring
- 1/2 cup milk
Chocolate Ganache
- 1/4 cup semi sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
Directions:
Andes Mint Chocolate Cake
- Preheat oven to 350º F.
- Spray three 8 inch cake pans with cooking spray. Line the bottom of the pans with with parchment paper and spray with cooking spray. Set aside.
- In the bowl of a stand mixer mix together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add in the eggs, sour cream, oil and vanilla and mix until well combined.
- While the mixer is mixing bring the water to a boil. Slowly add in the boiling water while the mixer is on. Mix for about 1 1/2 minutes.
- While the mixer is mixing, place the Andes Mints and 1 tablespoon flour in a resealable bag. Seal the bag and shake until the Andes Mints are coated. Gently fold the Andes Mints into batter.
- Divide the batter evenly between the three prepared cake pans.
- Bake for 20-23 minutes or until and inserted toothpick comes out clean.
- Cool cakes in pan on a cooling rack for about 10 minutes.
- Remove cakes from pans and cool completely.
Chocolate Ganache
- In the bowl of a stand mixer cream the butter.
- Add in powdered sugar 1 cup at a time mixing completely after each addition. Add in vanilla and mint extract and green food coloring. Mix until well blended and desired color is reached.
- Slowly add in milk until desired consistency is reached. Keep frosting covered when not using.
- Place chocolate chips into a small bowl. Heat cream in a small sauce pan over medium heat.
- Remove from heat as soon as the cream starts to boil. Pour cream over chocolate chips and let sit for about 1 minute, then stir mixture until chocolate chips are completely melted and mixture is smooth. Stir in vanilla.
- Allow the ganache to cool and thicken.
Assembly
- Place one cake layer on a plate and spread some mint frosting on top. Top with another cake layer and spread some mint frosting on top. Top with remaining cake layer and crumb coat entire cake.
- Refrigerate the cake to let the frosting set up a bit.
- Frost cake with final coat of frosting.
- Start pouring ganache in center of cake and slowly move outward in a circle. Refrigerate cake until ready to serve.
Notes:
The 4.67 ounce package of Andes Mints chopped equals 1 cup chopped.
You may use slightly more or less milk depending on your desired consistency.
*Adapted from Bird On A Cake.
