Andes Chocolate Mint Cake
Indulge in our Andes Chocolate Mint Cake Recipe, a delightful treat that combines rich chocolate layers with refreshing mint frosting. This cake is perfect for birthdays, holidays, or any special occasion, embodying the beloved flavor of mint chocolate chip ice cream. With its moist texture and impressive presentation, this cake is sure to become a favorite at your gatherings. Easy to prepare and customize, it will impress both novice and experienced bakers alike.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup Dutch process cocoa powder
- 1 3/4 cups granulated sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup canola oil
- 4 large eggs
- 1 1/4 cups buttermilk
- 1 cup hot water
- For the frosting: 2 1/2 cups unsalted butter, powdered sugar, peppermint extract, heavy cream, and Andes mints.
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans with nonstick spray and parchment paper.
- In one bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together oil, eggs, buttermilk, and gradually add hot water.
- Combine wet and dry ingredients until just mixed.
- Divide batter into pans and bake for 24-27 minutes; let cool completely.
- For frosting: Beat softened butter until fluffy; gradually add powdered sugar then mix in extracts and cream.
- Assemble the cake with frosting between layers and on top; decorate as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 40g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg