Andes Mint Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and lightly flour or spray with baking spray.

Whisk dry ingredients: In a large bowl, sift or whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt until uniform.

Combine wet ingredients: In a separate bowl or large measuring cup, whisk the eggs, buttermilk, warm brewed coffee, vegetable oil and vanilla until combined. The warm coffee intensifies chocolate flavor — it can be very warm but not boiling.

Make batter: Pour the wet ingredients into the dry ingredients and stir just until combined and no large streaks of flour remain. Batter will be thin; do not overmix.

Bake: Divide batter evenly between prepared pans (about 2 cups batter per pan). Bake in preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly.

Cool: Let cakes cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks to remove parchment, then return right-side up to cool completely before filling (about 1 hour).

Warm cream: Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer (do not boil), either on the stove or in short bursts in the microwave.

Make ganache: Pour hot cream over chocolate chips, let sit 1 minute, then stir gently until smooth. Stir in 1 tablespoon unsalted butter until glossy. Let cool at room temperature until thickened to a spreadable consistency (15–25 minutes). If it thickens too much, warm briefly.

Beat butter: In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the room-temperature butter on medium speed until creamy, about 1–2 minutes.

Add sugar: Gradually add the sifted confectioners' sugar, 1 cup at a time, starting on low speed to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until smooth.

Flavor and texture: Add the peppermint extract, salt and 2 tablespoons heavy cream or milk. Beat for 1–2 minutes more until light and fluffy. Add green gel food coloring a drop at a time until desired color is reached. If the frosting is too stiff, add an extra teaspoon of cream; if too thin, add a little more sifted sugar.

Chop Andes: While ganache cools, place Andes mints in a resealable bag and chop into small pieces (~1/4-inch) with a rolling pin or pulse briefly in a food processor. Reserve about 2 tablespoons of chopped mints for the top garnish.

Level cakes: If cake domes have risen, use a serrated knife or cake leveler to trim the tops so layers are flat and even.

First layer: Place one cake layer on a serving plate or cake board. Spread a thin layer (crumb coat) of mint buttercream about 2–3 tablespoons wide to lock crumbs. Chill 10 minutes to set, or proceed carefully to filling.

Add ganache and mints: Spread half of the cooled but spreadable chocolate ganache (about 1/2 of ganache) over the first layer, leaving a 1/4-inch border to contain filling. Sprinkle about half of the chopped Andes mints evenly over the ganache, gently pressing them into the ganache so they stick.

Second layer and crumb coat: Place the second cake layer on top. Apply a thin crumb coat of mint buttercream over the top and sides of the stacked cake (about 1/2 cup). Chill the cake in the refrigerator for 15–20 minutes to firm the crumb coat.

Final frosting: After chilling, apply the remaining mint buttercream evenly to the top and sides using an offset spatula. Smooth as desired. If you want a piped border, transfer some buttercream to a piping bag fitted with your chosen tip.

Decorate with mints and chocolate: Press the remaining chopped Andes mints around the middle layer (between layers) if any overflowed, and sprinkle or press reserved chopped mints on top as desired. Add chocolate shavings or curls around the top edge or sides and place mini Andes or whole mints on top for garnish.

Chill and serve: Chill the assembled cake for 20–30 minutes to set everything, then slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store covered in the refrigerator up to 3–4 days.