Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butter, (softened)
- 1 (16-ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) container sour cream
- 1 cup hot water
- 1 teaspoon vanilla extract
- 1 cup butter, (softened)
- 5 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon peppermint extract
- 6 drops green food coloring
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 (4-ounce) box Andes mints, (chopped)
Instruction
- Preheat oven to 350 degrees. Cut 3 pieces of parchment paper to fit the bottoms of 3 9-inch cake pans. Spray bottoms of cake pans with baking spray. Lay a piece of parchment paper in the bottom of each and respray with baking spray. Set aside.
- Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set aside.
- Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
- Beat in eggs one at a time.
- Beat in melted chocolate just until blended.
- Sift together flour, baking soda, and salt.Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
- Slowly, with mixer on LOW speed, add hot water. Batter will be liquidy.Stir in vanilla.
- Evenly distribute batter between the 3 cake pans. Bake for 22 to 25 minutes. Let cool before frosting.
- Make Buttercream Frosting. Beat butter until smooth and creamy. Gradually beat in both sugar and milk. Beat in peppermint extract and food coloring.
- Spread frosting on bottom layer of cake. Top with second layer and spread with frosting on the top. Top with third layer and spread remaining frosting on top.
- Make ganache. Place chocolate chips in a small bowl. Place heavy cream in a small saucepan and heat just until it starts to simmer. Pour over chocolate chips. Let sit 5 minutes and then stir until smooth.
- Let cool slightly and then pour over cake. Top with Andes mints
