Andes Mint Cake | How to Make a Chocolate-Mint Whipped Cream Cake

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This vintage Andes chocolate cake is layered with dreamy layers of mint whipped foam. Hither'south how to make it!

This pretty dessert is for all the chocolate mint lovers out there, the ones who clamor for mint fleck water ice foam and can't await for the Girl Scouts to deliver Thin Mints. The people who, like me, steal all of the after-dinner Andes mints that go far with the Olive Garden bill!

Here'south a decadent Chocolate-Mint Whipped Cream Cake that was simply made for us. This vintage recipe originally appeared in a 1968 event of The American Home, a pop magazine that was published until the late '70s.

What's in This Layer Cake?

The filling in this Andes mint cake is a green, lightly minty whipped cream. It gets sandwiched between rich, chocolate cake layers before the whole matter is covered in fluffy chocolate frosting. To make the cake even more than candy-like, I added chopped Andes chocolates between the layers and on the peak!

I did change the chocolate frosting from the original recipe. In the original recipe, the frosting ingredients include a whole egg. This may take been acceptable in the '60s, but these days I'd rather not hazard having raw egg in my frosting! Instead, I went with this piece of cake Rich Chocolate Frosting, cut the recipe in half. It made enough to frost this block.

How to Make Andes Mint Block

Nancy Mock for Taste of Abode

There are three elements here: chocolate cake layers, mint whipped cream and chocolate frosting. The cake needs to chill for an hour before it's frosted, and so allow for that extra time. This gorgeous iii-layer block serves eight.

Ingredients

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/two teaspoon table salt
• 1/iv teaspoon baking pulverization
• ane/2 cup unsalted butter, softened
• 1-1/4 cups granulated sugar
• 2 eggs, room temperature
• 1/2 loving cup cocoa pulverization
• i cup hot water

Editor's Tip: Forgot to gear up your butter out? Here are several quick ways to soften butter.

Whipped Cream Filling:

• two cups heavy cream
• ane/4 cup confectioners' sugar
• i-1/2 teaspoons peppermint extract
• Green nutrient coloring
• 28 Andes Creme de Menthe Thins candies

Chocolate Frosting:

• 1 cup unsalted butter, softened
• four cups confectioners' sugar
• 1-ane/4 cups cocoa pulverization
• 1/iv teaspoon vanilla extract
• ane/iv teaspoon peppermint extract
• i to 1-one/4 cups whole milk

Tools You'll Need

Directions

Step ane: Make the cake batter

Preheat the oven to 350°F. Grease and flour iii 8-inch round cake pans. Sift together the flour, blistering soda, salt and baking pulverisation into a medium bowl and set aside. (Hither'due south what do if you don't accept a sifter.) Use a stand mixer to beat together the i/two cup of softened butter and granulated sugar for three minutes.

Add in the eggs and beat for five minutes more until the mixture is very lite.

Stir the one/two cup of cocoa pulverisation into the hot water until it'southward dissolved. Add the flour mixture to the butter and eggs, alternating with the cocoa water, running the mixer on low speed. Scrape the bowl once or twice, and only mix until the ingredients are simply combined.

Pace 2: Bake the cakes

Separate the batter between the iii prepared pans. Pop them in the oven and bake for about 25 minutes, until the cake springs back when lightly touched. Cool the cakes in the pans for 10 minutes, and so advisedly remove them from the pans to finish cooling on a wire rack.

Step 3: Make the whipped cream

Pour the heavy cream into a mixing bowl. Whip the cream at high speed until information technology only starts to thicken. Add together in the 1/iv cup of confectioners' sugar, ane-1/2 teaspoons of peppermint extract and a few drops of green food coloring. Whip the cream until stiff peaks form. (Add another drop or ii of food coloring if necessary to get the correct shade of green.) Agree the finished whipped foam in the fridge.

Step 4: Fix the Andes candies

Set aside five of the Andes thin mint candies. Unwrap the rest, place them on a cutting board, and utilise a abrupt knife to chop them into pocket-sized pieces. Divide the chopped candies into three portions.

Step five: Get together the block layers

Place one of the cooled block rounds onto a block plate. Scoop one loving cup of the whipped cream filling into a modest dish (to save for a finishing touch) and put it back in the fridge. Spread half of the remaining filling evenly over the cake. Sprinkle one of the portions of chopped candies over the cream. Carefully place a cake circular on the filling. Spread the residue of the filling over the cake, and sprinkle some other portion of chopped candies over it. Finally, identify the last cake circular on the top. Put the block into the fridge to chill for one 60 minutes.

Step 6: Make the chocolate frosting

Beat 1 loving cup softened butter in a big bowl with a mixer on high speed, until it's smooth and creamy. Sift in the four cups of confectioner's sugar and one-1/iv cups cocoa pulverization. Add in the 1/4 teaspoon of vanilla extract and ane/4 teaspoon of peppermint extract. Run the mixer on low speed to bring everything together. Gradually add together in the milk while mixing until the frosting reaches a practiced spreading consistency. Then, beat the frosting on high speed for v minutes until it's low-cal and fluffy.

Step 7: Frost and decorate the block

When the cake is chilled, run a pocketknife around the outside to make sure the cream filling is fifty-fifty with the cake layers. Utilise an offset spatula to frost the top and sides of the cake with the chocolate frosting. Pour the remaining portion of chopped Andes candies into a mound in the top center of the cake.

Take the ane cup of reserved whipped cream and make five dollops effectually the summit of the cake. (You can do this with a piping bag and big tip, or just use a spoon.) Finally, unwrap the 5 reserved Andes mints and stick one into each of the dollops of whipped cream. Concur the finished block in the fridge until you're set to serve.

Here's What I Thought

Nancy Mock for Taste of Home

I love chocolate mint, so naturally I loved this Andes mint cake! The block layers were thin, but they worked well with the corporeality of whipped foam that gets layered between them. And having a bite of Andes mints with every forkful of cake was dee-lightful. The chocolate frosting has the perfect corporeality of sweet and creaminess to bring the whole cake together, and everyone who tried this block especially loved that frosting.

As much as I relish mint I did take to cutting back on the mint extract in the whipped foam. The original recipe chosen for three teaspoons, an amount that made the cream gustation bitter. Cutting the excerpt back to 1-1/2 teaspoons was a better level of peppermint.

This Andes mint cake is a lovely dessert that comes together hands and would be fun to brand for birthdays or holiday gatherings. Store this cake covered in the fridge for up to 5 days. The slices gustatory modality just every bit succulent when cold!

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Source: https://www.tasteofhome.com/article/andes-mint-cake/

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