Best 2 Andes Chocolate Cake Delish Recipes

Indulge in the exquisite Andes Chocolate Cake, a culinary symphony of flavors that will tantalize your taste buds and leave you craving for more. This delectable cake is a harmonious blend of rich chocolate and moist, fluffy layers, masterfully crafted to create an unforgettable dessert experience. Embark on a delightful journey through three tempting variations of this classic cake: the original Andes Chocolate Cake, the decadent Andes Chocolate Mint Cake, and the irresistible Andes Chocolate Raspberry Cake. Each variation offers a unique taste sensation, ensuring that every bite is a moment of pure bliss. Whether you prefer the timeless elegance of the original, the refreshing burst of mint, or the sweet and tangy embrace of raspberries, the Andes Chocolate Cake family has something to satisfy every palate. Prepare to be captivated by the symphony of flavors and textures that await you in this extraordinary collection of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ANDES MINT CHOCOLATE CAKE RECIPE - (4/5)

Andes Mint Chocolate Cake Recipe - (4/5) image

Provided by francesn

Number Of Ingredients 24

Ingredients

CAKE:
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 cup milk mixed with 1 tablespoon vinegar)
1/2 cup oil
1 teaspoon vanilla
1 cup Andes Mints, chopped
MINT BUTTERCREAM FROSTING:
2 sticks (1 cup) unsalted butter, room temperature
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Green food coloring
1/2 cup milk (may use less)
GANACHE:
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

Cake: Heat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients. In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean). Mint Buttercream Frosting: Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered. Ganache: Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chips have completely melted. Stir in the vanilla. Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. You can actually cut this recipe in half and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes...so many possibilities! Cover and store refrigerated for up to 2 weeks.

ANDES CHOCOLATE CAKE - DELISH

Andes Chocolate Cake - Delish image

Number Of Ingredients 8

Ingredients

2 rounds devil's food cake mix, baked in a 9" round pan
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
6 drops green gel food coloring, optional
1 pint heavy cream
24 ounces semisweet chocolate chips
1 cup Andes mints, plus more for garnish

Steps:

Let baked cake rounds cool completely.
For the ganache:
Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat.
Immediately add chocolate chips, whisking until combined.
Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
For the peppermint buttercream:
Cream together 4 cups of powdered sugar, the butter, and the peppermint extract in a large bowl until light and fluffy, adding more powdered sugar (up to 5 cups total) if the frosting is too loose.
Add 4 drops of food coloring and stir until evenly combined. Add more (up to 6 drops total) until you reach your desired color.
To assemble the cake:
Top one round cake with all of the peppermint buttercream, then place the second cake on top of it.
Frost the top and sides of the with ganache.
Garnish the bottom of the cake with Andes mints.
Top with chopped mints.

Tips for Baking the Perfect Andes Chocolate Cake

* **Use a Bundt pan for an even bake.** The shape of a Bundt pan allows for even heat distribution, resulting in a cake that is cooked through evenly without any uncooked spots. * **Cream the butter and sugar together until light and fluffy.** This will create a smooth, velvety texture in the cake. * **Add the eggs one at a time, beating well after each addition.** This will help to prevent the cake from curdling. * **Stir in the dry ingredients gradually.** Overmixing can toughen the cake. * **Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.** * **Let the cake cool completely before frosting.** This will help to prevent the frosting from melting.

Conclusion

The Andes Chocolate Cake is a delicious and easy-to-make dessert that is perfect for any chocolate lover. With its moist chocolate cake, creamy frosting, and Andes mints, this cake is sure to be a hit at your next party or gathering. So, what are you waiting for? Give this recipe a try today!