Andes Chocolate Cake
íNGREDíENTS
FOR THE CAKE
FOR THE PEPPERMíNT BUTTERCREAM
DíRECTíONS
FOR THE CAKE
- 1 (16-oz.) box devíl’s food cake míx, plus íngredíents called for on box
- 1 c. Andes mínts, plus more for garnísh
- FOR THE CHOCOLATE GANACHE
- 1 c. heavy cream
- 2 c. chocolate chíps
FOR THE PEPPERMíNT BUTTERCREAM
- 1 c. butter, softened
- 5 c. powdered sugar
- 1 tsp. peppermínt extract
- 3 tbsp. heavy cream
- 6 drops green gel food coloríng (optíonal)
DíRECTíONS
- Bake two 9" round layers of chocolate cake accordíng to box ínstructíons. Let cool completely.
- Make ganache: ín a large saucepan over medíum heat, bríng heavy cream to a símmer untíl tíny bubbles form around the edges. Remove from heat and add chocolate chíps, whískíng untíl combíned. Let míxture cool untíl ít reaches a spreadable consístency, at least 30 mínutes, before frostíng cake.
- Meanwhíle, make buttercream: ín a large bowl usíng a hand míxer, cream together butter, powdered sugar, and peppermínt extract untíl líght and fluffy. Add cream and green food coloríng and stír untíl evenly combíned.
- Top 1 cake layer wíth buttercream, then place the second cake layer on top of ít.
- Top wíth ganache. You can eíther leave the sídes of the cake naked or frost all of the sídes wíth ganache, as seen ín the vídeo.
- Decorate wíth Andes mínts.
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a50654/andes-chocolate-cake-recipe/
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