Andes Mint Chocolate Cake with Ganache

Ingredients

Andes Mint Chocolate Cake

1 cup boiling water

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup sour cream

1/2 cup oil

1 teaspoon vanilla extract

1 cup chopped Andes Mints

Mint Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature

6 cups confectioners' sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

green food coloring

1/2 cup milk (may use less)

Chocolate Ganache

1 cup semi-sweet chocolate chips

1 cup heavy cream

1 teaspoon vanilla extract

Instructions

Andes Mint Chocolate Cake

Heat oven to 350 degrees. Line the bottoms of three 8 inch cake pans with wax paper and grease the sides. Bring a small saucepan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, oil and vanilla. Beat with electric 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. Place the chopped Andes Mints in a ziploc bag with a tablespoon of flour. Shake until the Andes Mints are coated, then fold them into the batter. Pour the batter into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).

Mint Buttercream Frosting

In a large bowl, cream butter until light and fluffy. Add the sugar a few cups at a time and mix well. Mix in vanilla, peppermint and food coloring. Gradually add milk until you reach the desired consistency. Keep covered.

Chocolate Ganache

Place the chocolate chips in a small 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 sit for 1 or 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Allow the ganache to cool and 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. Cover unused portion and store refrigerated for up to 2 weeks.

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