Description
A decadent Chocolate Mint Layered Cake with rich chocolate flavors and delightful Andes mints, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup chopped Andes mints
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 to 4 tablespoons milk
- 1/2 tsp peppermint extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
- Stir in the boiling water until well combined.
- Fold in the chopped Andes mints gently.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks.
- Meanwhile, make your frosting by beating the softened butter, then gradually add in the powdered sugar and cocoa powder.
- Incorporate the milk one tablespoon at a time until you reach your desired consistency, then mix in the peppermint extract.
- Once the cakes are cool, frost them with the mint chocolate frosting.
Notes
Pairs well with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg