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5 from 1 vote

Andes Mint Chocolate Chip Cake Recipe

This Andes Mint Chocolate Chip Cake is beautiful and mixes the mint and chocolate flavors together perfectly!
Prep Time20 minutes
Cook Time25 minutes
Course: Cakes & Cheesecakes, Dessert
Cuisine: American
Servings: 16 slices
Calories: 747kcal
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

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 Tbsp heavy cream
  • 1/4 tsp salt
  • 3/4 cup Andes 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. 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 size 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 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 onto 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 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 8X8 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.

Nutrition

Serving: 1serving | Calories: 747kcal | Carbohydrates: 100g | Protein: 7g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 297mg | Potassium: 234mg | Fiber: 4g | Sugar: 77g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 4mg