YES, I baked! OK… anyone who knows me, knows that my baking skills are severely lacking. However, that being said, it makes me want to be better at it. So, with the new year 2017 comes new challenges for myself in order to bring variety to my OTM fans!
I LOVE Andes mints. I seriously will pocket them (paid for, of course) after dinner at various restaurants when they are with the check at the end of a delicious meal. So, came this incredible post I saw on my dear friend Crystal Britton’s Facebook page about this cake. I even sent a slice to her at work so she could try it. It was a HUGE hit at my work and with my friend!
Devil’s food cake mix
4 cups powdered sugar
1 1/2 tsp peppermint extract
4-6 drops of green food coloring
1 pt. Heavy cream
24 oz, semisweet chocolate chips
3 cups Andes mints
Bake two 9 inch round layers of cake (follow box instructions ) let cool
Make ganache. Pour heavy cream into a large saucepan over medium heat. Bring heavy cream to a simmer. Once you see the little bubbles around the edges remove from heat and add chocolate chips, whisking until smooth.
Cream together all the buttercream ingredients in a large bowl until light and fluffy, adding more powdered sugar if the frosting is too loose. Add food coloring drops and stir until combined.
Top one round cake with peppermint buttercream, then place the second cake on top of it. Frost the top and sides of the cake with the ganache. Garnish bottom of cake with Andes mints as shown in the picture and top with chopped mints. Serve and enjoy!