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–+ servings
Andes Chocolate Mint Cake

Andes Chocolate Mint Cake

Indulge in the nostalgia of Andes Chocolate Mint Cake, a delightful blend of chocolate and mint perfect for any celebration.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour spoon and level to avoid compacting
  • 3/4 cup Dutch process cocoa powder avoid substitutions
  • 2 cups white granulated sugar essential for texture
  • 1 1/2 teaspoons baking powder ensure freshness
  • 1 1/2 teaspoons baking soda ensure freshness
  • 1 teaspoon salt enhances flavor balance
  • 1 cup canola or vegetable oil keep at room temperature
  • 2 teaspoons pure vanilla extract use pure, not imitation
  • 4 large eggs room temperature for better mixing
  • 1 cup buttermilk milk can be a substitute
  • 1 cup hot water blooms the cocoa
For the Frosting
  • 1 cup unsalted butter slightly cold is best for mixing
  • 4 cups powdered sugar sift before adding
  • 1 teaspoon peppermint extract for minty flavor
  • 2-4 tablespoons heavy cream use fresh for best results
  • 4 ounces semisweet chocolate bar (chopped) high-quality chocolate recommended
For Decoration
  • Andes mints Andes mints star component for filling and decoration
  • Food dye (blue, green, brown) Food dye gel food coloring is ideal

Equipment

  • Oven
  • Mixing Bowls
  • Rubber spatula
  • Cake pans
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with non-stick spray and line with parchment paper.
  2. In a large mixing bowl, sift together 2 cups of flour, ¾ cup of cocoa powder, 2 cups of sugar, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.
  3. In another bowl, whisk together 1 cup of oil, 4 eggs, 1 cup of buttermilk, and 2 teaspoons of vanilla extract. Gradually stir in 1 cup of hot water.
  4. Slowly pour the wet ingredients into the dry ingredients and gently mix until just combined.
  5. Divide the batter among the prepared pans and bake for 24–27 minutes, checking for doneness with a toothpick.
  6. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat 1 cup of butter until creamy, then add 4 cups of sifted powdered sugar, 1 teaspoon of peppermint extract, and 2–4 tablespoons of heavy cream.
  8. Assemble the cake by layering with frosting and chopped Andes mints between layers.
  9. Frost the entire cake and top with more Andes mints for decoration.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 280mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 5IUCalcium: 3mgIron: 10mg

Notes

This cake can be adapted into cupcakes or a sheet cake.

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