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Andes Chocolate Mint Cake

Andes Chocolate Mint Cake: Indulge in a Minty Delight!

Delight in the rich layers of Andes Chocolate Mint Cake, a nostalgic treat that combines chocolate and mint flavors.
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Prep Time 30 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 1 hour 7 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure; measure it accurately to avoid dryness.
  • 3/4 cup Dutch process cocoa powder Adds a rich chocolate flavor; regular cocoa can be substituted if needed.
  • 2 cups granulated sugar Sweetens the cake and enhances the overall flavor.
  • 2 teaspoons baking powder Acts as a leavening agent to help the cake rise.
  • 1 teaspoon baking soda Works alongside baking powder to give the cake extra lift.
  • 1 teaspoon salt Balances sweetness and enhances all flavors.
  • 1 cup canola oil Helps retain moisture; melted butter can also be used for flavor.
  • 2 teaspoons vanilla extract Adds depth and warmth to the cake's flavor.
  • 2 large eggs Binds the ingredients together and helps with structure.
  • 1 cup buttermilk Adds moisture and tenderness; yogurt mixed with water can serve as a substitute.
  • 1 cup hot water Intensifies the chocolate flavor and activates the cocoa.
For the Frosting
  • 1 cup unsalted butter Gives the frosting a creamy texture and richness.
  • 4 cups powdered sugar Sweetens the frosting and contributes to its thick consistency.
  • 1 teaspoon peppermint extract Provides the frosting its signature mint flavor.
  • 1/4 cup heavy cream Adds lightness to the frosting, making it fluffy.
  • 1 teaspoon food dye Used to achieve the perfect color for your mint frosting.
  • 1 cup semisweet chocolate Adds extra texture and chocolate flavor.
  • 1 cup Andes Mints These delicious chocolates enhance the mint chocolate experience.

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring Cups
  • Measuring Spoons
  • rubber spatula
  • Cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, sift together the dry ingredients: all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the wet ingredients: canola oil, vanilla extract, buttermilk, eggs, and hot water until fully blended.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently to combine until just combined.
  5. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 24 to 27 minutes until a toothpick comes out clean.
  6. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before turning them out to cool completely.
  7. In a mixing bowl, beat the softened unsalted butter until creamy, then gradually add powdered sugar until well combined.
  8. Add peppermint extract, vanilla extract, salt, and heavy cream to the frosting, beating until light and fluffy with desired color.
  9. Assemble the cake by spreading frosting between the layers and on the top and sides of the cake.
  10. Decorate with additional chopped Andes Mints on top for flavor and presentation.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 2.5mg

Notes

For best results, use room temperature ingredients and don't skip the hot water for moistness.

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