Andes Chocolate Cake

Andes Chocolate Cake

(16-oz.) box devil’s food cake mix
1 c. butter, softened
5 c. powdered sugar
1 tsp. peppermint extract
drops green gel food coloring, optional
1 pt. heavy cream
24 oz. semisweet chocolate chips
1 c. Andes mints, plus more for garnish

  1. Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
  2. 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.
  3. Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. (Add more powdered sugar if frosting is too loose.) Add green food coloring and stir until evenly combined. (Add more until you reach your desired color.)
  4. Top one round cake with peppermint buttercream, then place the second cake on top of it. 
  5. Top with ganache. (You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the above video.) 
  6. Decorate with Andes mints.