Minggu, 13 Januari 2019

Andes Chocolate Cake

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INGREDIENTS

  • 1 (16-oz.) box devil’s food cake mix

PEPPERMINT BUTTERCREAM
  • 1 c. butter, softened
  • 5 c. powdered sugar
  • 1 tsp. peppermint extract
  • 6 drops green gel food coloring, optional

CHOCOLATE GANACHE
  • 1 pt. heavy cream
  • 24 oz. semisweet chocolate chips
  • 1 c. Andes mints, plus more for garnish


DIRECTIONS

  1. Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
  2. Make 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 chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
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Full Directions : Click Here



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