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Perfect Andes Chocolate Mint Cake

Andes Chocolate Mint Cake - featured image
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A rich and moist chocolate cake layered with creamy mint frosting and topped with signature Andes chocolate pieces, perfect for celebrations or any special occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) strong brewed coffee, cooled
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon mint extract
  • A few drops green food coloring (optional)
  • ½ cup (about 40g) crushed Andes chocolate mints, finely chopped
  • About 12 whole Andes chocolate mints (for decoration)
  • Chocolate shavings or curls (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk eggs and sugar until light and fluffy. Add vegetable oil, buttermilk, cooled coffee, and vanilla extract; mix gently.
  4. Slowly add dry ingredients to wet ingredients in batches, folding gently until just combined. Avoid overmixing.
  5. Divide batter evenly between pans. Tap pans on counter to release air bubbles. Bake 30-35 minutes or until toothpick comes out clean with moist crumbs.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Beat softened butter until creamy. Gradually add powdered sugar on low speed to avoid sugar cloud.
  8. Add heavy cream, mint extract, and green food coloring if using. Beat on medium-high for 3-4 minutes until fluffy.
  9. Fold in crushed Andes chocolate mints gently.
  10. Place one cake layer on serving plate. Spread one-third of frosting evenly on top.
  11. Add second layer and cover entire cake with remaining frosting. Smooth sides and top.
  12. Decorate with whole Andes mints around sides or on top and optional chocolate shavings.
  13. Refrigerate cake for at least 30 minutes before serving. Bring to room temperature 15 minutes prior to serving.

Notes

Use parchment paper in pans for easy removal. Room temperature eggs and butter help create a lighter crumb. Don’t skip the coffee to intensify chocolate flavor. Chill cake before slicing for cleaner cuts. If frosting is too stiff, add more cream one teaspoon at a time. For dairy-free, use vegan butter and coconut cream; for gluten-free, substitute flour with gluten-free blend 1:1.

Nutrition

Keywords: chocolate cake, mint cake, Andes chocolate, celebration dessert, easy chocolate cake, homemade cake, mint frosting

Find it online: https://bouncybowl.com/perfect-andes-chocolate-mint-cake-recipe-easy-homemade-celebration-dessert/