Thursday, November 17, 2011

Andes Mint Chocolate Cake with Ganache

I am very excited to share this recipe with you today. It is SO delicious!!
My daughter even declared this one of her top 5 favorite cakes!
That is pretty good, considering how many cakes I have made.



Andes Mint Chocolate 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 c. milk mixed with 1 T. vinegar)
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 1 cup 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 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • green food coloring
  • 1/2 cup 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 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 teaspoon 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.

Crafting Rebellion
Corner House

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55 comments:

  1. omg. I'm dying for this cake. My daughter is a huge chocolate and mint fan (she's 5) and we would both love this cake! YUM!! Could you link it up to my party??

    http://daysofchalkandchocolate.blogspot.com/2011/11/latest-and-greatest-friday-6-and.html

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  2. Andes mints are my favorite!! I might make the husband try this for my birthday :)/

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  3. Oh my heck! I can eat boxes of Andes Mints! This cake is so stunning - I love how you made the outside look like it has grooves!

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  4. Oh goodness! This looks good! I know my boyfriend would LOVE this...this cake is a must! Won't be as beautiful as yours though! So good! :D
    Kara :) http://lovehomebird.blogspot.com/

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  5. Umm...yummy...BTW, How did you make those groovy grooves?

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  6. Um, good lord woman - this sounds and looks amazing. I'm thinkin' I need to make this for my mom's birthday next month. I'm so excited that I found your blog last week!

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  7. Looks gorgeous!!! and I'm sure very tasty as well! would love for you to come over on Tuesday and share at my tasty Tuesday party!
    http://nap-timecreations.blogspot.com

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  8. My daughter will thank you! :-) She's an adult but has always loved Andie's mints. This is a gorgeous cake...as usual. I know I'm always asking you questions, but how did you do the "almost" ridges on the sides?

    xo
    Pat

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  9. This is such a beautiful cake!

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  10. This is gorgeous. It looks too pretty too eat! Can't wait to try this. New follower from Nifty Thrifty

    http://chickenscratchny.blogspot.com/

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  11. I love Andes Mints and Cake- I think this Cake is heaven for me :)

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  12. SHAME on you for linking this to my link party, and not sharing a piece. HA! I adore chocolate and mint. My Oh' My does this look beautiful, sinful, and delish. WELL DONE. winks, jen

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  13. Wow what a stunning cake! Chocolate and mint is a big favourite of mine, I will have to make this one!

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  14. I featured this on my site today :)
    www.craftingrebellion.com

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  15. That looks amazing, I might have to try it.

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  16. Mmmm....I'm drooling-you got me with the mint+chocolate and I love ganache-pinning this recipe :)

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  17. I'm not a huge cake fan--unless it Cheesecake that is :) BUT, mint and chocolate are my FAV. I want to eat this like, immediately!

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  18. Oh, my goodness, what a gorgeous cake! I just told someone that I gain five pounds during the holidays--this is why.

    Erika
    It’s a Wrap Link Party at Artful Rising

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  19. Your cake is absolutely beautiful!!!

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  20. This looks SO GOOD! I featured it on my Friday Night Features this past weekend.

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  21. Absolute PERFECTION!!!! Just gorgeous!!! Will have to give this one a try for sure! Thanks so much for stopping by and sharing this yummy recipe at the Tuesday To Do Party!
    Smiles!
    Jami
    www.blackberryvine.blogspot.com

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  23. That looks delicious and your presentation is fantastic! Nice work!

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  24. Dear me, this looks like heaven on a platter. Thanks for linking up at Once Upon a Weekend. You're being featured tomorrow night!

    ps- newest follower!

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  25. My daughter texted me to look up your blog. I think she is hinting that this should be her next birthday cake in July. She'll be 19 next July.

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  26. *gasp* oh. my. gosh. This looks AMAZING!! I love mint, and andes mints.

    I am now you're newest follower.

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  27. This comment has been removed by a blog administrator.

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  28. I made this tonight for my 11 year old's birthday party. Everyone loved it!

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  29. omg my husband would love this. mint chocolate is my favorite flavor!

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  30. I'm making this for Christmas, but I was too scared to try my first layer cake when my in-laws are going to be here. So, I'm just doing it as a cake in a pan and it is wonderful! Thank you for sharing!

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  31. This looks exactly like my favorite cake from a bakery in a town I used to live in. I've missed it sooooo much! I can't wait to try it.

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  32. This looks delicious! I definitely pinned this one :)

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  33. Have made this my Sat project. Family & friends are anxiously awaiting the finished product. Hope I can do justice to your recipe.

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  34. Just made this. Does not look nearly as good as yours does. It stuck to the bottom of my pans though. I did grease and flour them. Any suggestions?

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  35. My mom is a big Andes mint fan. Just made this for her birthday. Tasted amazing but didn't look near as nice but everyone ate it!

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  36. This looks like such a good chocolate cake and I cant wait to make it! Thanks so much for the recipe Im going to try it out this valentines day!

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  37. Yum, just found this cake and you on Pinterest, my daughter is going to think she's died and gone to heaven when I make this for her birthday! Repinned and now following you on linky!

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  38. found this cake on pinterest~I cannot wait to make this for my Ande's mint lovin hubby!

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  40. I made it for my friends 30th birthday, all I can say is AMAZING!!! Thank you for sharing!!!

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    1. You are very welcome! I'm so glad you enjoyed it! :0)

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  41. Hola cuando te refieres a c. Es a cups? Taza? Y cuando te refiers a t. De vainilla que es? Y la leche? Es una taza también? Gracias saludos.haces cosas hermosas! No se como poner mi correo me lo regresa soy karla de Veracruz, mexico y mi correo karlam_20022003@hotmail.com

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  42. I made this cake yesterday for my son's 10th birthday. It is simply divine! I have a few quick questions I am hoping you can answer: if I were to make the cake without the Andes mints, does the water still need to be boiling? Was the water supposed to be boiling to somewhat melt the candies? Secondly, does this cake batter lend itself to cupcakes?

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    1. I'm so glad you enjoyed it! The boiling water is not to melt the Andes mints, it actually brings out the flavor of the cocoa powder in the cake. Yes, it still needs to be boiling! I have made cupcakes with this recipe and they came out beautifully. You just need to shorten the bake time, probably 15-18 minutes.

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  43. I want to make this today, did you use natural cocoa or dutch processed cocoa?

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  44. Hiya, I made this cake. It is uber pretty... I love the chocolate cake, it's moist, dark, exactly what I've been looking for. I've been on the hunt for Chili's molten lava cake consistency and I think this is it.

    The only thing that I'm not sure is that the mint flavour is really dominant. Is that how it's supposed to be? or should it be just a little hint. I'm sort of shooting in the dark here coz can't find Andes. I doubt it's availabe in Dubai... I found another type though and just did my best guestimate.

    I've been baking for awhile now, but I haven't really ventured out of my comfort zone. I normally stick to what I like to eat. Mint and chocolate is a pretty daring flavour for me but I just had to take the plunge... your cake is so darn beautiful, I couldn't resist :)

    Thanks a bunch! I learned a lot today.

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    1. Nina, I love that you are trying something new...good for you!! I used cocoa powder from my local grocery store (not dutch processed). The mint flavor is strong in the buttercream frosting, but should be a good blend of chocolate/mint in the cake. The ganache adds some more chocolate flavor to help balance it all out. I think the flavor is just right, but they may be personal preference!

      Thanks so much for your comments! :0)

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  45. Hi- I made your cake today and I was wondering if I could get a few tips on where I might have went wrong? I only had enough batter for two layers and they are not as thick as the ones in your picture. I followed the recipe exactly- but my pans were 9 inch. Did that make the difference? I also found that the Andes mints sank to the bottom and stuck to the pan (I greased and floured them) and my mint frosting is lumpier than in the picture shown. Thanks for your help and the recipe!

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    1. Thanks for your questions, Stephanie! Using 9 inch pans will make a difference. It will only make 2 layers, and your cake will be shorter and wider. The Andes mints do tend to sink to the bottom, so lining the bottom of your pans with wax paper could help it not to stick. For the frosting, you could sift the powdered sugar before mixing to get rid of any lumps. I hope this helps! :0)

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  46. Have you tried covering with with fondant? I was wondering how it worked.

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  47. Can I reduce this down to a 1 layer cake?

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  48. hi I would love to know how you got the grooves

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  49. I'm confused is t. tablespoons or teaspoons? I really don't want to mess the cake up :)

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    1. A small t stands for teaspoons, a capital T stands for Tablespoons. I will change it in the recipe too. Hope you enjoy your cake! :0)

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  50. I made cupcakes with this recipe and they were the best chocolate cupcakes I've ever had. A HUGE hit at home. Thank you for the amazing recipe!

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Your comments put a great BIG smile on my face!! Thanks for stopping by! :0)

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