Thursday, November 17, 2011

Andes Mint Chocolate Cake with Ganache

I am very excited to share this Andes Mint Chocolate Cake with you today!
It is SO delicious!

My daughter even declared this one of her top 5 favorite cakes!
That is pretty impressive, considering how many cakes I have made.


Moist chocolate cake full of chopped Andes mints,
layered with mint buttercream frosting
and covered with chocolate ganache.

Oh, YEAH!!!


Andes Mint Chocolate Cake with Ganache
by Bird On A Cake

Ingredients
    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 sour cream
    • 1/2 cup oil
    • 1 teaspoon vanilla
    • 1 cup chopped Andes Mints
    Mint Buttercream Frosting
    • 1 cup (2 sticks) 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)
    Chocolate Ganache
    • 1 cup semi-sweet chocolate chips
    • 1 cup heavy cream
    • 1 teaspoon vanilla extract
    Instructions
    Andes Mint Chocolate Cake
    Heat oven to 350 degrees. Line the bottoms of three 8 inch cake pans with wax paper and grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

    In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, oil and vanilla. Beat with electric 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. Place the chopped Andes Mints in a ziploc bag with a tablespoon of flour. Shake until the Andes Mints are coated, then fold them into the batter. Pour the batter 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.

    Chocolate 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 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. Cover unused portion and store refrigerated for up to 2 weeks.
    Powered by Recipage




    Please go make this cake! You will thank me. Your family will thank me. :0)

    Enjoy!

     I share my recipes & tutorials at these fun link parties. 

    This post was featured!
    Corner House

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

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    11. 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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    12. 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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    13. I featured this on my site today :)
      www.craftingrebellion.com

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

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

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    16. 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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    17. 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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    18. Your cake is absolutely beautiful!!!

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

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

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    22. 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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    23. 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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    24. *gasp* oh. my. gosh. This looks AMAZING!! I love mint, and andes mints.

      I am now you're newest follower.

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

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

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

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    28. 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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    29. 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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    30. This looks delicious! I definitely pinned this one :)

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    31. 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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    32. 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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      Replies
      1. Did you use wax paper like the recipes says?

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    33. 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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    34. 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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    35. 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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    36. found this cake on pinterest~I cannot wait to make this for my Ande's mint lovin hubby!

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

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

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    38. 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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    39. 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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    40. I want to make this today, did you use natural cocoa or dutch processed cocoa?

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    41. 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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      Replies
      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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    42. 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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    43. Have you tried covering with with fondant? I was wondering how it worked.

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

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

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

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      Replies
      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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    47. 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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    48. I made this cake for a dinner party this weekend and it was a huge success! I did have a bit of a problem though. Though I greased and floured the pan I had quite a bit of difficulty getting the cake out of the pan. Perhaps I let it cool too long. I even made a second batch and used foil on two of my pans and parchment on one of the pans. That certainly was better but the batter is so moist that I still had some difficulty. Any suggestions. The cake was fabulous and now I have three (not very nice looking but very wonderful tasting) layers in my freezer to use in another cake. Or perhaps I'll mix them into some dark chocolate pudding for a different kind of dessert. Thanks for this recipe.

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    49. Just made this cake for my chocolate loving hubby for Father's Day. He loved it! Thank you for sharing your recipe. I found you on Pinterest.

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      Replies
      1. You are welcome! I'm so glad your hubby enjoyed it! :0)

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    50. Will be making this soon. Thanks for sharing

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    51. This is beautiful. Making it for my friend's birthday. She loves chocolate mint!

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    52. I'm really loving your blog right now. This is a really great way to give to my neighbor and a present to my brother.

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    53. I have spent hours looking for the perfect cake to make a friend for her birthday, and this is it! After reading your blog and all of the comments I googled how to make the frostings ridges that you accomplished on the sides of the cake. I couldn't figure it out. How did you make the ridges look so perfect? :) Thanks!

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    54. Hello my name is Elizabeth and I work for a small library in Wyoming. We are currently putting together a recipie book to celebrate ten years of our annual Death By Chocolate Fundraiser. I'm collecting pictures to use on the dividers in the book, and I fell in love with the picture of your Andes Mint Chocolate Cake with Ganache. If you would be interested in talking to me about what we could do to use your photo, or if you have any questions, please email me at evoss@uintalibrary.org. Thank you for your time.

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    55. Hi, What an awesome cake! I am in NZ & we dont have Andes mints, I am just wondering what I could use instead?

      Penny

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      Replies
      1. I couldn't find the andes mint and ended up using 1 bag of ghirardelli chocolate mint squares. They worked wonderfully. But since they have a soft mint center, I just used one whole square on the top for decoration instead of chopping them.

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    56. I have the same problem as Penny. I LOVE Andes Mints unfortunately you can't find them in Europe and trust me I've looked! :-) They do, however, carry After Eights. Any thoughts on how that might work out? My mother-in-law loves mint and I would love to make this for her 70th birthday this Saturday, August 25th so any advice would be greatly appreciated! Love your blog by the way!!

      Cheers,
      Angella

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      1. Hi Angella, Just wondered if you ened up making this cake & if so what you used? Could you tell me what Andes mints are? Lol!

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    57. I made this, and my cake stuck to the pan. It doesn't look that good (the one i made), but it tastes amazing!

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    58. Hi. I am making this for a 9 year old girl birthday party. How did you get the grooves on the frosting?

      Thanks.

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      1. I am not sure if this is the way this particular cake was done, but I used a cake decorating comb. Here it is on Amazon.

        http://www.amazon.com/Wilton-Triangular-Cake-Decorating-Comb/dp/B0000VM7XM/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1352401671&sr=1-1-catcorr&keywords=wilton+decorating+comb

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    59. My cake stuck a bit too, but not so much that it was a real problem. I'm making another tonight and I'll use parchment paper instead this time. But the cake is SO GOOD! It's gotten rave reviews from everyone. Mine looked very much like the picture:

      http://hllb.smugmug.com/Other/Misc/200483_c2gMpH#!i=2204744577&k=5QmBSr2

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    60. I just made the cake. It tasted great, but the middle sagged. I'm not sure why as I followed the recipe.

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    61. Wow, you are amazing! I'd weigh 500 pounds if I lived with you! ;)

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    62. This looks amazing!!

      I would love for you to link this up at my Flaunt It Friday link party. I also have a series going on right now - "25 Pinterest Projects Til Christmas". I am your newest follower and I hope you will follow me back so that we can continue to share ideas! :
      http://www.blissfulbucketlist.com/2012/11/flaunt-it-friday-23-25-days-kick-off.html

      Sarah@
      www.blissfulbucketlist.com

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    63. I made this cake today and it stuck really bad to the wax paper in the bottom. The cake would barely stay together and looks terrible but taste great. I did put the wax paper in the bottom and grease the pans but still stuck. Any hints????? What decorating comb did you use for the sides and how did you get them so smooth?

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      Replies
      1. Did you coat the chopped Andes mints with flour before you put them in the batter? That helps them not sink to the bottom. The link to the decorating comb is in the post...just click on the words "cake decorating comb"!

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    64. This looks delicious. I have to make it soon!

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    65. Hey guys, quick question!
      Im a bit new to baking and i just want to confirm some things.
      When the recipe need sugar, does that mean white sugar? And if it says flour, does that mean self raising?
      Thanks

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    66. I made this cake this morning...it smells awesome! However, I too had some difficulty with it.

      I have professionally made cakes for 6 years and followed this one to a T as well. I found I had to bake more like 35 minutes instead of the 20-23 minutes in the directions. Also, I used the wax paper and it stuck horribly. As I peeled it off, a lot of the cake came off with it. Not sure why this is an issue with this particular cake, but I'm hoping that it tastes better than it looks (the way I made it!)

      Wish me luck!

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      Replies
      1. Oh good point! I just posted on the cake and forgot to mention that I had to bake it longer than the 20-23 minutes as well. I feel like it was closer to 40-45 minutes.

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    67. Hi are Andes mints like chocolate mint Patties with a firm mint filling or more Luke an after dinner choc with a soft creme center?

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    68. Made this for Christmas dessert this year and WOW! it wasn't terrible difficult and it came out amazing - both taste and looks-wise!!! Thanks very much!

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    69. I made this today when my in-laws came over for dinner. Very delicious recipe. Mine was not nearly as pretty as yours though. I am an artist, but I guess I am not gifted in the medium of sugar.

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    70. I am making this for St Patricks day party!

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    71. My husbands birthday is on St. Patricks day, so while searching for a tasty looking and different cake to make I came across this one! I currently have 3 layers just out of the oven cooling off ( we are celebrating the Bday tomorrow ).

      My only question is, when I layer the cake do I need to cut off the tops to make the layers flat when I go to stack them? Or just push them down on to the frosting in between!? Or do I flip them over and use the bottoms as the tops, and even then...oh goodness!! Haha I've never done a layered cake ever!!!

      Thnak you for this original cake recipe! So much better sounding ( and smelling :-) ) then just plain ole vanilla or chocolate!!

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    72. I made this cake tonight and took it to my husband at work. The only problem I had with the cake was when I was getting them out of the pan it was a little difficult. I think the problem was that the Andes mint pieces went to the bottom of the pan and made it stick a little. My husband and his co-workers loved it, although my husband said he would like the chocolate ganache to be sweeter. But I don't always go by what he says because he loves really sweet desserts.

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    73. I made this for my birthday today. I used a tablespoon of flour and coated the candy pieces but the candy still fell through the thin batter to the bottom of the pans. I'm kind of glad they did though because the cake was perfect with the chocolate cake, mint frosting and chocolate ganache. I didn't use all of the frosting (I only made a 2 layer cake) or all of the ganache (like you said I wouldn't). Thanks for this recipe idea! It was delicious! I can't wait to have a second piece once the kids go to bed ;)

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    74. Hey There.
      I discovered your blog the use of msn.
      This is a really well written article.
      I'll be sure to bookmark it and return to read extra of your helpful information.
      Thank you for the post. I'll definitely comeback.
      You are welcome to my blog
      http://goldjewellery2.blogspot.com/

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    75. this cake looks soooo good! i will try it soon!

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    76. I should have read all of the comments before proceeding. I discovered I was out of parchment paper, yet I proceeded forth thinking grease and flour ought to do the trick. The cake absolutely refused to release :( So I didn't bother with the effort of the frosting and ganache, and just ate the cake in chunks. The cake by itself is delicious! A nice, soft, chocolatey cake with just a hint of mint. Perfect.

      The cake itself was so delicious it won't be long before I try it again -- with parchment paper :)

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    77. Made this cake and it was awesome! Switched out the Andes mints for York Peppermint Mini-Patties and was amazing. They still sank to the bottom of the cake and the parchment paper still stuck a bit but was great aside from that. Neither issue was a big deal and the layer of half melted Yorks between the layers was actually quite nice. If you haven't tried this cake with York's- give it a whirl. Betting you'll like the results!

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    78. This comment has been removed by the author.

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    79. So I actually just borrowed your icing and ganache recipes and decorating style and found the icing to be a bit of a departure from the buttercream I usually use, it ended up a bit grainy and almost wet, plus the 6 cups of icing sugar seems to be a bit excessive. It seems that your icing gets most of it's body from the sugar instead of from being folded into a whipped heavy cream like most buttercream recipes I've used. As a result I couldn't use my icing comb as the ridges just slid down the cake as they were very heavy. Other than that the icing tasted pretty good and the ganache was good.

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    80. I tried using both the parchment paper and shortening with flour techniques. I would recommend using shortening and flour. Make sure you make a thick coating on the pan. I also used a spring form pan but even off the bottom piece the cake came off. I did need to use a butter knife to loosen it a little bit but it come off in perfect shape. The cake did come out shorter than I thought it would, I would maybe try doubling the cake recipe.

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    81. Just made this cake for a good friend's birthday, putting my own spin on it. It was BEYOND a hit-- thanks for the inspiration!

      http://prettyawkwardlife.blogspot.com/2013/08/pin-there-done-that-andes-mint.html

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    82. Yummy! Looks GREAT! Thanks for sharing!

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    83. Just made this yesterday for my bday cake! Absolutely delicious, but super super rich. I think next time I might omit the pieces of andes mint in the cake itself. I followed the recipe to a "T" and had no issues with the cake sticking to the pan. I peeled the parchment paper off slowly and it came off without a hitch. The frosting was delicious. The frosting did sag a bit for me, but I think its just cause it was so warm in my kitchen. I should have chilled it for just a bit to help it solidify and hold its shape. Amazing cake, thanks for sharing :)

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    84. I just made this cake over the last two days. My girlfriend is eating it right now and she says rmmrmmrmmmph!

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    85. I LUV IT HERE !!!! Im NEVER leaving.................THANK YOU ;~} for sharing all these forbidden goodies...

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    86. Hi sorry for dumb question but is "1 teaspoon vanilla" for the cake, vanilla extract or actual vanilla bean

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      Replies
      1. It's one teaspoon vanilla extract. Have fun baking! :)

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    87. Followed instructions to a T and the cake turned out very nice, but the batter is so thin that even the four didn't keep a great of the candies from sinking to the bottom. I have a couple of other recipes that call for hot water, not boiling, so will try again with hot water as opposed to boiling. Not disappointed in the outcome, the cake turned out beautiful and very tasty. JW

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    88. See previous comment. Oops ;).... flour did not keep a great many of the candies from sinking... JW

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    89. I'm going to make this cake for some work birthdays this month, and I had a question about the buttercream. Your recipe calls for milk, but I was wondering if I could use the heavy cream instead. Is there some particular reason why this recipe calls for milk, and using cream would be disastrous? Just wanted to check before I totally ruined it or something :) Thanks!

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      Replies
      1. Yes, you can use heavy cream. It will probably taste even better! Have fun baking!

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    90. This cake is d-e-l-i-c-i-o-u-s! I've made it twice now for two birthdays and everyone has loved it. They ask me for the recipe (I just direct them to your site) and they are always amazed that it's made with real Andes Mint. :] Thank you so much!

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      1. You are welcome, Amara! I'm so glad your family enjoyed it!

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    91. This cake looks incredible. But we don't have Andes mints in New Zealand
      Is it chocolate with a creamy, hard, or some other texture of mint between. Would peppermint aero chocolate work?

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    92. Hi! I love the look of the cake! Looks simple irresistible..! I'm trying out this cake tonite. Can i know what type of oil used in the recipe?

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      Replies
      1. Use vegetable oil or canola oil. Enjoy your cake! :)

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    93. I made this cake for my 9yo's birthday. The cake and frosting were good. Only needed 1/4 cup of milk to do the frosting. The ganache was a disaster! It was like runny chocolate milk and literally pooled all over the counter and onto the floor. I remade this into cupcakes and skipped the ganache. What did i do wrong? i followed the recipe exactly!

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    94. your ganache was too warm. try putting it in the fridge to cool for a while before drizzling.

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    95. I just made this for my son's 9th birthday as he requested a mint chocolate chip cake. When I did a google search, your recipe caught my eye. It came out perfectly! Such a hit. All I had were two 9" round pans, so I made the recipe twice, dividing the batter between the two pans each time. My family was able to sample the extra layer and it was amazing! Thank you. I love your website and hope to try more cakes!

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    96. It looks delicious...Thanks for the wonderful recipe! I am going to try this one Thanks for sharing it here

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

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