Best 3 Andes Chocolate Cake Delish Recipes
Welcome to the world of chocolate indulgence! If you're searching for a dessert that will tantalize your taste buds and leave you craving more, then look no further than the exquisite Andes Chocolate Cake Delish. This culinary masterpiece combines the rich and decadent flavor of Andes chocolate with a moist and fluffy cake batter, creating a symphony of flavors that will have you coming back for seconds. Get ready to embark on a journey of sweetness as we unveil the secrets behind this irresistible treat.
Check out the recipes below so you can choose the best recipe for yourself!
ANDES MINT CHOCOLATE CAKE
Make and share this Andes Mint Chocolate Cake recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h8m
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Heat oven to 350°F Line the bottom of three eight 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 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 inches 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 chocolate chops 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 chocolate 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 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.
Nutrition Facts : Calories 1031.3, Fat 47.1, SaturatedFat 23.6, Cholesterol 121.3, Sodium 584.5, Carbohydrate 153.8, Fiber 4, Sugar 127.8, Protein 7.5
ANDES MINT CHOCOLATE CAKE RECIPE - (4/5)
Provided by francesn
Number Of Ingredients 24
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
Number Of Ingredients 8
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:
- Prepare Ingredients Accurately: Before starting, ensure you have all the necessary ingredients and measure them precisely using the correct measuring cups and spoons. This ensures proper proportions and a successful cake.
- Whisk Dry Ingredients: Before combining dry and wet ingredients, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This helps distribute them evenly, resulting in a smooth and consistent batter.
- Beat Butter and Sugar Until Light and Fluffy: Creaming the butter and sugar together until light and fluffy incorporates air into the mixture, creating a smooth and creamy base for the batter.
- Add Eggs One at a Time: Gradually add the eggs one at a time, beating well after each addition. This prevents the batter from curdling and ensures a smooth and well-combined mixture.
- Alternately Add Dry and Wet Ingredients: To avoid over-mixing or curdling, alternately add the dry ingredients and buttermilk to the wet mixture in small batches, beginning and ending with the dry ingredients.
- Scrape Bowl Regularly: As you mix the batter, periodically scrape down the sides of the bowl with a spatula to ensure that all ingredients are evenly incorporated.
- Do Not Over-Mix: Over-mixing the batter can result in a tough and dense cake. Mix only until the ingredients are just combined.
- Bake in a Preheated Oven: Ensure your oven is fully preheated to the desired temperature before baking the cake. This helps the cake rise evenly and prevents a sunken center.
- Use Quality Chocolate: Opt for high-quality chocolate, preferably dark or semi-sweet, for a rich and intense chocolate flavor.
- Cool Cake Completely: Allow the cake to cool completely before frosting or serving. This helps the cake set properly and prevents the frosting from melting.
Conclusion:
Indulge in the delectable Andes Chocolate Cake, a delightful treat that captivates taste buds with its moist, rich chocolatey goodness. This classic recipe, featuring layers of tender chocolate cake and a decadent chocolate frosting, is sure to become a favorite among chocolate enthusiasts. With careful attention to detail and precise measurements, you'll create a masterpiece that combines the perfect balance of sweetness and chocolaty indulgence. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. Happy baking!
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