Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1 cup Dutch process cocoa powder
- 1 3/4 cup White 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 cup 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 tsp Pure vanilla 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; remaining for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans with nonstick spray and parchment paper.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the oil, vanilla extract, buttermilk, and eggs. Gradually stir in hot water until combined.
- Mix wet ingredients into dry ingredients just until blended.
- Divide batter among prepared pans and bake for 24–27 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat softened butter until fluffy, gradually adding powdered sugar followed by peppermint extract, vanilla extract, salt, and heavy cream. Mix until smooth.
- Assemble the cake by layering frosting between cooled cake layers and applying a crumb coat before a final layer of frosting.
- Prep Time: 40 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 54g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg