Andes Mint Chocolate Cake Recipe 45 Recipes

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ANDES MINT CHOCOLATE CAKE RECIPE - (4/5)



Andes Mint Chocolate Cake Recipe - (4/5) image

Provided by francesn

Number Of Ingredients 24

CAKE:
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 cup milk mixed with 1 tablespoon vinegar)
1/2 cup oil
1 teaspoon vanilla
1 cup Andes Mints, chopped
MINT BUTTERCREAM FROSTING:
2 sticks (1 cup) unsalted butter, room temperature
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Green food coloring
1/2 cup milk (may use less)
GANACHE:
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Cake: Heat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray. 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. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean). Mint Buttercream Frosting: 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: 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 stand for 1 or 2 minutes. Then slowly stir the mixture until all the chips have completely melted. Stir in the vanilla. Allow the ganache to cool and slightly 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.

ANDES MINT CHOCOLATE CAKE



Andes Mint Chocolate Cake image

Make and share this Andes Mint Chocolate Cake recipe from Food.com.

Provided by ElizabethKnicely

Categories     Dessert

Time 1h8m

Yield 10-12 slices, 10-12 serving(s)

Number Of Ingredients 21

1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or 1 cup milk mixed with 1 tablespoon vinegar
1/2 cup oil
1 teaspoon vanilla
1 cup chopped Andes mints candies
1 cup unsalted butter, room temperature
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
green food coloring
1/2 cup milk (may use less)
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F Line the bottom of three eight inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.
  • In a large 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 inches Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
  • MINT BUTTERCREAM FROSTING:.
  • 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:.
  • Place chocolate chops 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 stand for 1 or 2 minutes. Then slowly stir the mixture until all the chocolate chips have completely melted. Stir in the vanilla.
  • Allow the ganache to cool and slightly 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 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.

Nutrition Facts : Calories 1031.3, Fat 47.1, SaturatedFat 23.6, Cholesterol 121.3, Sodium 584.5, Carbohydrate 153.8, Fiber 4, Sugar 127.8, Protein 7.5

ANDES MINT CHOCOLATE FLOURLESS CAKE



Andes Mint Chocolate Flourless Cake image

Make and share this Andes Mint Chocolate Flourless Cake recipe from Food.com.

Provided by Erin K. Brown

Categories     Dessert

Time 8h12m

Yield 1 cake, 16-24 serving(s)

Number Of Ingredients 6

56 Andes mints candies
12 ounces dark chocolate (60% cocoa recommended)
1 3/4 cups butter, unsalted
5 large eggs
1 teaspoon vanilla
2/3 cup sugar

Steps:

  • Pre-heat oven to 325 degrees Fahrenheit. Butter the bottom of a spring-form pan.
  • In a double boiler, gently melt butter, Andes mints and chocolate. Stir until completely melted and smooth. Remove from heat and let cool.
  • Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
  • Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
  • (Prep time includes overnight refrigerator time.).
  • *Can also use 56 Andes Toffee Crunch thins or 56 Cherry Jubilee Thins or 2 cups of Andes chips.

Nutrition Facts : Calories 466.9, Fat 36.2, SaturatedFat 22.6, Cholesterol 111.5, Sodium 205, Carbohydrate 38.2, Fiber 4.2, Sugar 28.2, Protein 5.4

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