RECIPE AND PHOTO SUBMITTED BY Suzanne Bond
Andes mint chocolate cake
1 c. boiling water
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1 t. salt
2 eggs
1 c. buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 c. oil
1 t. vanilla
1 c. chopped Andes Mints
Heat oven to 350 degrees and grease/flour three 8 inch cake pans. Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with 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. Fold in Andes Mints. Pour the batter into pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
Mint buttercream frosting
2 sticks (1 cup) unsalted butter, room temperature
6 cups powdered sugar
1 t. vanilla extract
1 t. peppermint extract
green food coloring
1/2 c. milk (may use less)
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.
Ganache
1 c. semi-sweet chocolate chips
1 c. heavy cream
1 t. vanilla extract
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.
You can actually cut this recipe in half and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes…so many possibilities! Cover and store refrigerated for up to 2 weeks.
1 c. boiling water
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1 t. salt
2 eggs
1 c. buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 c. oil
1 t. vanilla
1 c. chopped Andes Mints
Heat oven to 350 degrees and grease/flour three 8 inch cake pans. Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with 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. Fold in Andes Mints. Pour the batter into pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
Mint buttercream frosting
2 sticks (1 cup) unsalted butter, room temperature
6 cups powdered sugar
1 t. vanilla extract
1 t. peppermint extract
green food coloring
1/2 c. milk (may use less)
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.
Ganache
1 c. semi-sweet chocolate chips
1 c. heavy cream
1 t. vanilla extract
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.
You can actually cut this recipe in half and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes…so many possibilities! Cover and store refrigerated for up to 2 weeks.
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