Ingredients
1 (16-oz.) box devil’s food cake mix, plus ingredients called for on box
1 c. Andes mints, plus more for garnish
1 c. heavy cream
2 c. chocolate chips
1 c. butter, softened
5 c. powdered sugar
1 tsp. peppermint extract
3 tbsp. heavy cream
6 drops green gel food coloring (optional)
Preparation
Step 1Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely. Step 2Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.Step 3Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.Step 4Top 1 cake layer with buttercream, then place the second cake layer on top of it. Step 5Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video.Step 6Decorate with Andes mints.
