Andes Chocolate Mint Cake
A delightful treat layered with chocolate and infused with refreshing mint flavor, perfect for any celebration.
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 cups unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 tsp mint extract
- 1 cups buttermilk
- 1 cups Andes mints, chopped, for garnish
Frosting Ingredients
- 1 cups heavy cream
- 1 cups powdered sugar
- 1 tsp mint extract
Instructions
Preparation
- Gather all your ingredients.
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla and mint extracts.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with buttermilk until just combined.
Baking
- Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
- Whip the heavy cream until soft peaks form. Gradually add powdered sugar and mint extract, whipping until stiff peaks form.
- Once cakes are cool, place one layer on a platter and spread a generous layer of mint whipped cream frosting on top. Add the second layer and frost the entire cake.
- Decorate the top with chopped Andes mints.
Notes
For best results, let the cake come to room temperature before serving. To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.