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Yields:
12 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
1 hr 30 mins
Andes chocolate lovers, meet your new favorite cake. The layers of chocolate and mint buttercream will have you falling in love!
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Ingredients
For the cake
- 1
(16-oz.) box devil’s food cake mix, plus ingredients called for on box
- 1 cup
Andes mints, plus more for garnish
For the Chocolate Ganache
- 1 cup
heavy cream
- 2 cups
chocolate chips
For the Peppermint Buttercream
- 1 cup
butter, softened
- 5 cups
powdered sugar
- 1 tsp.
peppermint extract
- 3 Tbsp.
heavy cream
- 6
drops green gel food coloring (optional)
Directions
- Step 1Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
- Step 2Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
- Step 3Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.
- Step 4Top 1 cake layer with buttercream, then place the second cake layer on top of it.
- Step 5Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video.
- Step 6Decorate with Andes mints.
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