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Andes Chocolate Cake

By Anonymous Sunday, January 13, 2019 Add Comment Edit

INGREDIENTS

1 (16-oz.) box devil’s food cake mix

PEPPERMINT BUTTERCREAM

1 c. butter, softened
5 c. powdered sugar
1 tsp. peppermint extract
6 drops green gel food coloring, optional

CHOCOLATE GANACHE

1 pt. heavy cream
24 oz. semisweet chocolate chips
1 c. Andes mints, plus more for garnish

DIRECTIONS

Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
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 chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
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