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Andes Chocolate Mint Cake

Irresistible Andes Chocolate Mint Cake for Sweet Celebrations

This Andes Chocolate Mint Cake is a delightful dessert that perfectly combines rich chocolate with refreshing mint for a memorable treat.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour for a lighter texture, use cake flour.
  • 3/4 cup Dutch process cocoa powder natural cocoa powder can be used but will alter the taste.
  • 2 cups white granulated sugar brown sugar can add extra moisture and flavor.
  • 1 tbsp baking powder check freshness for optimal results.
  • 1 tsp baking soda avoid swapping with baking powder without adjustments.
  • 1 tsp salt essential in sweet baked goods.
  • 1 cup oil (canola or vegetable) opt for melted butter for a richer taste.
  • 2 tsp pure vanilla extract vanilla bean paste can be used for a more intense flavor.
  • 2 large eggs room temperature eggs work better for emulsification.
  • 1 cup buttermilk can swap with milk mixed with vinegar or plain yogurt.
  • 1 cup hot water crucial in making chocolate cakes moist.
For the Frosting
  • 1 cup unsalted butter use slightly cold butter, not room temperature.
  • 4 cups powdered sugar sift before use to prevent lumps.
  • 1 tsp peppermint extract adjust for a stronger mint taste.
  • 1/4 cup heavy cream milk can be used for a lighter version.
  • a few drops food dye (blue, green, brown) gel food coloring creates more vibrant hues.
  • 3 oz semisweet chocolate bar dark chocolate can offer a more intense taste.
  • 1/2 cup Andes Mints substitute with Thin Mint cookies for a fun twist.

Equipment

  • Oven
  • Mixing Bowls
  • cake pans
  • mixer
  • spatula
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans with nonstick cooking spray and parchment paper.
  2. Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl and set aside.
  3. In another bowl, whisk together oil, vanilla extract, buttermilk, and eggs until smooth. Gradually stir in hot water.
  4. Pour wet ingredients into the dry mixture and mix until just combined, then evenly divide between the prepared cake pans.
  5. Bake for 24-27 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
  6. Beat softened butter until fluffy. Gradually add powdered sugar, peppermint extract, vanilla extract, salt, and heavy cream. Mix until fluffy.
  7. Once cooled, assemble the cake by layering with frosting between cake layers and frost the top and sides.
  8. Garnish with chopped Andes mints and serve with vanilla ice cream if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are at room temperature and avoid overmixing for a light texture. Sift dry ingredients for the best frosting consistency.

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