Andes Mint Chocolate Chip Cake Recipe

Chocolate cake with Andes mints on a metal plate.

5 from 1 vote

Andes Mint Chocolate Chip Cake Recipe

Let Andes Mint Chocolate Chip Cake sweep you off your feet with its luscious layers and cooling mint. It’s a delightful treat to share during life’s most cherished moments.

Prep Time20

Cook Time25

Total Time45

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 797kcal

Author: Andrea

Ingredients

Chocolate Cake

1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 1/2 cups sugar
1 cup (2 sticks) unsalted butter room temperature
4 eggs
2 cups boiling water + 3/4 tsp espresso powder dissolved
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

Andes Mint Buttercream

16 Tbsp (2 sticks) unsalted butter room temperature
4 1/2-5 cups powdered sugar
1/4 tsp peppermint oil
1 tsp vanilla
1-2 tablespoon heavy cream
1/4 tsp salt
3/4 cup Andes mints chopped
2-3 drops green food coloring

Chocolate Ganache

1/3 cup unsweetened chocolate (60% cocoa)
1/3 cup heavy cream
2 Tbsp butter
1/8 tsp vanilla

Homemade Andes Bark

1/2 cup dark chocolate
1 cup white chocolate
1/8 tsp peppermint oil
8-10 Andes chopped
1-2 drops green food coloring

Instructions

Chocolate Cake

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line three 9×2″ round baking pans with parchment paper. Butter and flour the bottom and edges to prevent cakes from sticking. Set aside.
In a medium-sized mixing bowl, combine flour, baking soda, baking powder and salt. Whisk together until combined. Set aside. In a separate bowl, whisk together hot water (with dissolved espresso powder) and cocoa powder. Once smooth, set aside.
In the bowl of a stand mixer, beat together butter, sugar, vanilla, and eggs (for about 4-5 minutes). Turn speed to low and begin alternating dry ingredients with cocoa mixture (adding about ⅓ of each at a time). Mix until combined.
Divide and pour the mixture evenly into the three prepared pans. Place in oven and bake for 25-30 minutes or until the top of the cake is firm and has some spring to it. Remove from oven and cool for 10-15 minutes in the pan. Turn on a wire rack to cool completely.

Andes Mint Buttercream

In the bowl of a stand mixer, beat butter for 1-2 minutes. Add peppermint oil, vanilla, and salt. With mixing speed on low, gradually add powdered sugar. Then add heavy cream and food coloring. Beat until fluffy (3-4 minutes). Remove bowl from stand and fold in chopped Andes pieces.

Chocolate Ganache

Over a double broiler melt butter, heavy cream, and chocolate. Once the mixture has reached a smooth and silky consistency, remove from heat and add vanilla. Allow to cool for 5-7 minutes before pouring over frosting.

Homemade Andes Bark

Over a double broiler melt dark chocolate until smooth. Remove from bowl and pour into a parchment-lined 8×8 square pan. Refrigerate for 5-10 minutes. Meanwhile, melt white chocolate. Remove from heat when smooth and add in food coloring and mint extract. Pour over cooled dark chocolate. Smooth out and top with chopped Andes. Refrigerate for 10-15 minutes before cutting.

Notes

Adapted from Baker’s Royale, Mint Chocolate Chip Bark

STORE Andes Cake leftovers in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week. You can FREEZE the cake for up to 2 months.

To REHEAT, microwave slices for a few seconds or let them sit at room temperature for 15-20 minutes.

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