Andes Chocolate Mint Cake

Preparing the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Dust them lightly with flour to prevent sticking.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix the wet ingredients: eggs, milk, vegetable oil, and vanilla extract.
Gradually add the wet mixture to the dry ingredients while mixing on low speed.
Slowly pour in the boiling water—this step enhances the chocolate flavor and ensures a moist texture.
Divide the batter evenly between the two cake pans and bake for 30-35 minutes.
Once done, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Mint Frosting

In a mixing bowl, beat the softened butter until smooth and creamy.
Gradually add powdered sugar, alternating with heavy cream to achieve a light and fluffy texture.
Add peppermint extract and a few drops of green food coloring (optional) to give it that signature minty look.
For added texture, mix in chopped Andes mints.

Assembling the Cake

Place one cake layer on a serving plate and spread a generous amount of mint frosting evenly on top.
Carefully place the second cake layer on top.
Use the remaining frosting to coat the entire cake, covering both the top and sides.
Sprinkle chocolate chips or crushed Andes mints on top for an elegant finishing touch.