Andes Chocolate Cake

INGREDIENTS

FOR THE CAKE

• 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)

DIRECTIONS

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 article and recipe adapted from this site

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