Best Andes Mint Chocolate Cake Recipes
ANDES MINT CHOCOLATE CAKE
Make and share this Andes Mint Chocolate Cake recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h8m
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Heat oven to 350°F Line the bottom of three eight inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.
- In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
- Add 1 cup of the boiling water and carefully stir until it is mixed inches Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
- MINT BUTTERCREAM FROSTING:.
- Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.
- GANACHE:.
- Place chocolate chops in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chocolate chips have completely melted. Stir in the vanilla.
- Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles.
- You can actually cut this recipe and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes -- so many possibilities! Cover and store refrigerated for up to 2 weeks.
Nutrition Facts : Calories 1031.3, Fat 47.1, SaturatedFat 23.6, Cholesterol 121.3, Sodium 584.5, Carbohydrate 153.8, Fiber 4, Sugar 127.8, Protein 7.5
ANDES MINT CHOCOLATE FLOURLESS CAKE
Make and share this Andes Mint Chocolate Flourless Cake recipe from Food.com.
Provided by Erin K. Brown
Categories Dessert
Time 8h12m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 325 degrees Fahrenheit. Butter the bottom of a spring-form pan.
- In a double boiler, gently melt butter, Andes mints and chocolate. Stir until completely melted and smooth. Remove from heat and let cool.
- Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
- Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
- (Prep time includes overnight refrigerator time.).
- *Can also use 56 Andes Toffee Crunch thins or 56 Cherry Jubilee Thins or 2 cups of Andes chips.
Nutrition Facts : Calories 466.9, Fat 36.2, SaturatedFat 22.6, Cholesterol 111.5, Sodium 205, Carbohydrate 38.2, Fiber 4.2, Sugar 28.2, Protein 5.4
ANDES FLOURLESS MINT CHOCOLATE CAKE
How to make Andes Flourless Mint Chocolate Cake
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325° degrees. Prepare a removable-bottomed cake pan, 9 inches in diameter, lined with parchment or wax paper and buttered.
- In a 2-quart saucepan, over very low heat, gently melt butter, Andes Baking Chips and chocolate broken into small pieces. Stir occasionally until completely melted and smooth. Remove from heat and let cool.
- Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
- Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
ANDES MINT CHOCOLATE CAKE RECIPE - (4/5)
Provided by francesn
Number Of Ingredients 24
Steps:
- Cake: Heat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients. In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean). Mint Buttercream Frosting: Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered. Ganache: Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chips have completely melted. Stir in the vanilla. Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. You can actually cut this recipe in half and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes...so many possibilities! Cover and store refrigerated for up to 2 weeks.
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Andes mint chocolate cake recipes are a delicious way to indulge in a sweet treat that combines the flavors of chocolate and mint into one decadent dessert. These cakes are perfect for a variety of occasions, including birthdays, holidays, or any time you need a special dessert to share with friends and family. In this article, we will explore the origins of Andes mint chocolate cake recipes, the key ingredients used in making them, and some of the different variations you can try.
The Origins of Andes Mint Chocolate Cake Recipes
Andes mint chocolates were first introduced in 1921 by the Andrews Candy Company, which later became the Andes Candies Company. These chocolate mints quickly became popular due to their unique combination of smooth chocolate and cool mint flavors. Andes mints are made by mixing chocolate and peppermint oil, and then adding layers of mint infused crème. Today, Andes mints are a staple in many households, and are often used as an ingredient in baking recipes, including Andes mint chocolate cake recipes.The Key Ingredients in Andes Mint Chocolate Cake Recipes
The key ingredients in Andes mint chocolate cake recipes include:Chocolate
Chocolate is the foundation of any good chocolate cake recipe, and Andes mint chocolate cakes are no exception. You can use either milk chocolate or dark chocolate, depending on your preference, but make sure to choose a good quality chocolate that is rich and creamy.Mint Extract
Mint extract is what gives Andes mint chocolate cakes their signature mint flavor. You can use either peppermint extract or spearmint extract, depending on your preference.Butter
Butter is a key ingredient in Andes mint chocolate cakes, as it helps to keep the cake moist and tender. Make sure to use unsalted butter, so you can control the amount of salt in your cake.Sugar
Sugar is used to sweeten the cake batter and provide structure. You can use either white granulated sugar or brown sugar, depending on the recipe.Eggs
Eggs are an important ingredient in chocolate cake recipes, as they help to bind the batter together and provide lift. Make sure to use room temperature eggs, as they will incorporate more easily into the cake batter.Flour
Flour provides structure to the cake batter, and helps to give the cake a light and fluffy texture. You can use either all-purpose flour or cake flour, depending on the recipe.Baking Powder and Baking Soda
Baking powder and baking soda are leavening agents that help to give the cake batter rise. Make sure to use the correct amount of each, as too much or too little can affect the final texture of the cake.Salt
Salt helps to enhance the flavor of the cake, and can also help to balance out the sweetness.Variations on Andes Mint Chocolate Cake Recipes
There are many variations on traditional Andes mint chocolate cake recipes that you can try, including:Andes Mint Chocolate Bundt Cake
This recipe uses a bundt cake pan to create a beautiful, ring-shaped cake that is perfect for serving at a dinner party or holiday gathering. The cake is flavored with both chocolate and mint, and is topped with a decadent chocolate glaze and crushed Andes mints.Andes Mint Chocolate Cupcakes
If you’re looking for a smaller portion size, try making Andes mint chocolate cupcakes instead. These treats are perfect for serving at a children’s birthday party or bringing to a potluck. They are topped with a creamy mint frosting and garnished with chopped Andes mints.Andes Mint Chocolate Cheesecake
For a more indulgent dessert, try making Andes mint chocolate cheesecake. This recipe combines the rich and creamy texture of cheesecake with the cool and refreshing flavor of mint. It’s perfect for serving after a special dinner or holiday meal.Conclusion
Andes mint chocolate cake recipes are a delicious and indulgent way to satisfy your sweet tooth. Whether you prefer a traditional layer cake, a bundt cake, cupcakes, or cheesecake, there’s a recipe out there to suit your taste. Try experimenting with different variations and ingredients to create a dessert that is uniquely your own.
Andes mint chocolate cake is a perfect recipe for chocolate and mint lovers. The cake is super chocolatey, moist, and minty, making you want more. It is a perfect dessert for any occasion, and it's easy to make, requiring simple ingredients that you can find at any grocery store. However, to make the perfect Andes mint chocolate cake, there are valuable tips that you must follow.