ANDES CHOCOLATE CAKE - DELISH

Andes Chocolate Cake - Delish image

Number Of Ingredients 8

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2 rounds devil's food cake mix, baked in a 9" round pan
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
6 drops green gel food coloring, optional
1 pint heavy cream
24 ounces semisweet chocolate chips
1 cup Andes mints, plus more for garnish

Steps:

Let baked cake rounds cool completely.
For the ganache:
Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat.
Immediately add chocolate chips, whisking until combined.
Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
For the peppermint buttercream:
Cream together 4 cups of powdered sugar, the butter, and the peppermint extract in a large bowl until light and fluffy, adding more powdered sugar (up to 5 cups total) if the frosting is too loose.
Add 4 drops of food coloring and stir until evenly combined. Add more (up to 6 drops total) until you reach your desired color.
To assemble the cake:
Top one round cake with all of the peppermint buttercream, then place the second cake on top of it.
Frost the top and sides of the with ganache.
Garnish the bottom of the cake with Andes mints.
Top with chopped mints.