Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup Dutch process cocoa powder
- 1 3/4 cups granulated sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup oil (canola or vegetable)
- 2 tsp pure vanilla extract
- 4 large eggs (room temperature)
- 1 1/4 cups buttermilk (room temperature)
- 1 cup hot water
- 2 1/2 cups unsalted butter (slightly cold)
- 7 1/2 cups powdered sugar
- 1 tsp peppermint extract
- 1/2 tsp salt
- 1/2 cup heavy cream
- Food dye (blue, green, brown)
- 4 oz semisweet chocolate bar (chopped into small pieces)
- 2 packages of Andes mints (40 bars for filling, rest for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with nonstick spray and parchment paper.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk oil, vanilla extract, buttermilk, and eggs. Gradually add hot water while stirring.
- Combine wet ingredients with dry ingredients until just mixed; do not overmix.
- Divide the batter evenly among prepared pans and bake for 24-27 minutes or until a toothpick comes out clean.
- Cool cakes in pans for about ten minutes before transferring to wire racks to cool completely.
- For the frosting: Beat softened butter until fluffy; gradually mix in powdered sugar and add flavorings.
- Color the frosting using food dye as desired and fold in chopped chocolate pieces.
- Assemble the cake by layering with frosting and chopped Andes mints in between each layer.
- Finish by applying a crumb coat and decorating as desired.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice ~100g
- Calories: 470
- Sugar: 49g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: <0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg