Special chocolate cake with Andes mints is the perfect cake for those who love the amazing flavor of mint! And it is perfect for those who do not, because it is not too much mint. It seems that when I make mint frosting, my kids always tell me that it tastes like toothpaste. What? And I guess that sometimes that it might, but sometimes I just tell myself that it tastes good!!!  I loved this cake; it had Andes mints on the side and on the top as well. I tricked my family, because they told me that I had mint frosting on my special chocolate cake with Andes mints, but I didn’t.

Special Chocolate Cake with Andes Mints

 

So I took the cake out of the oven and let it cool on the cooling rack. Then I wrapped the cakes in plastic wrap and put them in the freezer for the night. The next morning, I unwrapped the cakes and placed them on a plate. Then I frosted them lightly and placed the cake back into the freezer. That time I did not cover them with plastic wrap. I just placed them in the freezer for 1 hour. I took the cake out and put another coat of frosting on the sides of the cake. I took the Andes mints which I had cut into small pieces. and with my hand I placed them on the sides of the cake. Then I took the Ganache and  started in the middle of the cake. I went around in a circle until the Ganache started to just slightly run down the sides of the cake. Who are we kidding? I was in a hurry and the Ganache was too warm and so it ran all the way down the sides of the cake and puddled at the bottom. Even though I cleaned it up, the next time I will allow the Ganache at least 1 hour to cool down before I put it on the cake.

 

Then I used a big cake tip and you need to make sure that you go at least 1 1/2″ away from the sides of the cake and do a dollop on top. And again the Ganache was too warm and the dollops slid off the cake! 🙂 Smile, eat the glob that fell off and start over!!! Then I placed it in the freezer again and they did not fall off my beautiful special chocolate cake with Andes mints again. I cut some mints in half and placed a piece on top of each dollop, and the end result was delicious.  I think that everyone enjoyed it and it was a success. To tell you the truth, this cake takes about 3 hours so if you are in a hurry, use my Chocolate Cream Cake, because it is much faster. I hope that you get a chance to try this beautiful special chocolate cake with Andes mints, because it truly is special!

5.0 from 1 reviews
Special Chocolate Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 people
 
Ingredients
  • ¼ cup cocoa
  • ½ cup boiling water
  • ⅔ cup butter or shortening
  • 1¾ cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2¼ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1⅓ cups buttermilk
Frosting:
  • 1 cup butter
  • 4½ - 5 cups powdered sugar
  • ¼ cup cocoa
  • ⅛ - ¼ cup cream
  • 1 teaspoon vanilla
Ganache:
  • 4 ounces semi-sweet chocolate
  • ½ cup heavy whipping cream
Instructions
  1. Spray or grease, and flour 2 9" round baking pans. In a medium bowl, stir the cocoa and water until smooth and set it aside.
  2. In a large mixing bowl, beat butter, sugar, and vanilla until light and fluffy.
  3. Add the eggs and beat for 2 - 3 minutes on high speed.
  4. Add flour, baking soda, and salt to the butter mixture, alternating with the butter milk.
  5. Then slowly blend in the cocoa mixture; then beat well.
  6. Pour the batter into the prepared pans and bake @ 350 degrees for 30 - 35 minutes or until a wooden pick or cake tester comes out clean.
  7. When done, let cool on a wire rack for 10 minutes; then remove the cakes from the pans.
  8. I wrapped mine in plastic wrap for at least 2 hours and that way when you frost the cake you do not get so many crumbs.
Frosting:
  1. Place the butter, powdered sugar, and cocoa into a mixing bowl.
  2. Then slowly add the cream until it is the consistency that you like.
  3. Add the vanilla.
  4. Beat the frosting until nice and smooth.
  5. Frost the sides of the cake.
  6. Freeze for 1 hour and frost the sides with a second coat.
Ganache:
  1. Place the heavy whipping cream into a microwave safe bowl and heat in the microwave for about 45 seconds, power level 8.
  2. Pour the warm heavy whipping cream over the chocolate and let it sit for 2 - 3 minutes.
  3. Whisk slowly until smooth.
  4. Allow to cool for about 45 minutes to one hour or check it and use it when it is the consistency that you like.
  5. Start in the middle of the cake and working outward, use a circular motion to place the ganache on the top of the cake.
  6. Garnish with Andes mints cut into little pieces.

 

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