Andes Chocolate Cake - Bestrecipe005

Andes Chocolate Cake – Bestrecipe005



  • 1 (16-oz.) box devil’s food cake mix, plus ingredients
    called for on box
  • 1 c. Andes mints, plus more for garnish

FOR THE CHOCOLATE GANACHE
  • 1 c. heavy cream
  • 2 c. chocolate chips

FOR THE PEPPERMINT BUTTERCREAM
  • 1 c. butter, softened
  • 5 c. powdered sugar
  • 1 tsp. peppermint extract
  • 3 tbsp.  heavy cream
  • 6 drops green gel food coloring (optional)

  1. Bake two 9″ round layers of chocolate cake according to
    box instructions. Let cool completely.
  2. Make 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.
  3. Meanwhile, 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.
  4. Top 1 cake layer with buttercream, then place the second
    cake layer on top of it.
  5. Top 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.
  6. Decorate with Andes mints.



This Recipe adapted from >>>> Click Here





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