Andes Mint Cake
Ingredients
For the Mint Creme:
- 1 Recipe Buttercream
- Mint Extract 2 teaspoons 10ml
- Green Food Color 2 drops
For the Andes Candy Chocolates:
- Softened Vegan Butter 2 Tablespoons 28g
- Confectioners Sugar ¾ cup 90g
- Mint Extract ½ teaspoon
- Green Food color 1 drop
- approx 1 cup melted Vegan Melting Chocolate
For the Mint Simple Syrup *optional
- Sugar ¼ cup 50g
- Water ¼ cup 60ml
- Mint Extract 1 teaspoon 5ml
Instructions
- Grease & parchment line 4-7" cake pans
- Preheat your oven to 350°F
- Prepare the chocolate cake recipe as per the instructions on that recipe post but divide the batter equally between your 4-7" greased & parchment lined cake pans
- Bake for approximately 20-25 minutes or when a toothpick inserted into the center comes out with moist crumbs
- Cool the cake layers in the pans until you can safely touch them without burning yourself & flip them out onto a cooling rack to cool completely
- Prepare the optional mint syrup by combining the sugar & water together in a sauce pot & bring to a boil.
- Boil for 1 minute then remove from heat & add the mint extract, reserve & cool until needed
- Next prepare the buttercream recipe and at the last stage of mixing add the mint extract & the green food color
- Prepare the ganache recipe and allow to cool at room temperature until needed
- Prepare the Andes Copy Cat chocolate mint candies *optional
- Line a 5" pan with plastic wrap and pour ½ cup of the melted chocolate into the pan, let it set
- Mix the softened vegan butter with the confectioners sugar until light & fluffy then add the mint extract & the green food color
- Press the mint creme mixture into the bottom of another 4" cake pan lined with plastic wrap & freeze solid
- Once it is solid remove from pan & pull off the plastic wrap, place it carefully into the chocolate lined cake pan and press to seal the edges
- Now pour the remaining ½ cup of melted chocolate over the mint creme & refrigerate to set
- Cut the Andes Candy with a hot knife into wedges to decorate the top of your cake
- Assemble the cake as shown in the video tutorial by alternating the mint soaked cake layers with the mint buttercream and then the ganache layer.
Video
Notes
Andes Mint Cake can be kept at room temperature for just a couple hours, if it is too warm the cake will start to droop
Best to keep refrigerated and it will stay fresh for up to 1 week
Freeze wrapped well for longer storage up to 1 month
Tried this recipe?Let us know how it was!