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Mint Chocolate Layer Cake with Oreo and Andes Mint Frosting Recipe

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★★★★★

4.7 from 148 reviews

This decadent Mint Chocolate Cake features rich chocolate layers infused with espresso and a luscious mint buttercream filling. The combination of semi-sweet chocolate, cocoa powder, and a hint of espresso enhances the deep chocolate flavor, while the creamy, minty buttercream and Oreo filling adds a refreshing twist. Topped with a smooth chocolate ganache and decorated with Andes mints, this cake is perfect for celebrations or any special occasion.

Ingredients

Scale

Cake

  • 1 cup boiling water
  • 1 ½ teaspoon instant espresso powder
  • 3 ounces semi-sweet chocolate, chopped or chips
  • 1 ⅔ cup all-purpose flour
  • 1 ¾ cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 ½ teaspoon vanilla extract

Buttercream and Filling

  • 1 3/4 cup unsalted butter
  • ¼ teaspoon salt
  • 5 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon mint extract
  • ½ cup heavy cream
  • Green and blue food coloring
  • 4 ounces cream cheese
  • ¾ cup heavy cream, whipped
  • 8 Mint Oreos, coarsely chopped

Ganache and Decoration

  • 3 ounces semi-sweet chocolate, chopped or chips
  • ⅓ cup heavy cream
  • Mint Oreos (for decoration)
  • Andes Mints (for decoration)

Instructions

  1. Make the Cake: Preheat your oven to 350ºF. Prepare four 6-inch round cake pans by lining them with parchment paper and greasing with butter or nonstick spray to prevent sticking.
  2. Dissolve Chocolate Mixture: In a medium bowl, combine boiling water, instant espresso powder, and chopped semi-sweet chocolate. Stir until the chocolate has fully melted and the mixture is smooth. Set aside to cool.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and stir just until combined.
  5. Add Chocolate Mixture: Incorporate the cooled espresso-chocolate mixture into the batter, stirring gently until everything is just combined without overmixing.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans before removing and transferring to wire racks.
  7. Prepare Buttercream: Using a stand mixer fitted with the paddle attachment, beat butter and salt on high speed until fluffy, about 4 minutes. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Beat on high for 3 minutes.
  8. Flavor and Color Buttercream: Add vanilla extract, mint extract, and heavy cream to the butter mixture and continue beating until light and fluffy, approximately 2 minutes. Reserve 1 cup of this frosting for the filling. Add green and blue food coloring to the remaining buttercream and mix until colors are combined. Transfer colored buttercream to a separate bowl and keep the mixing bowl clean for the next step.
  9. Make Oreo Filling: In the cleaned mixing bowl, beat cream cheese and the reserved 1 cup of buttercream together until creamy. Add half of the whipped cream and beat until combined. Gently fold in the remaining whipped cream and chopped Mint Oreos by hand to maintain texture.
  10. Assemble the Cake: Place one cake layer on a cake stand or plate. Spread one-third of the Oreo filling evenly over the cake. Repeat with remaining layers and filling. Freeze the assembled cake for at least one hour to firm the filling and facilitate easier frosting.
  11. Apply Crumb Coat: Remove the cake from the freezer and frost the top and sides with a thin layer of the colored buttercream to lock in crumbs. Return to freezer for 30 minutes until firm.
  12. Final Frosting Layer: Remove cake from freezer and apply a second, thicker layer of colored buttercream smoothly over the cake.
  13. Prepare Ganache: Place the chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream in a microwave-safe container until it just begins to boil. Pour hot cream over the chocolate, cover with plastic wrap, and let sit for a few minutes. Stir until smooth and glossy.
  14. Decorate with Ganache: Use a small spoon to drizzle ganache carefully around the edges of the cake, allowing it to drip down the sides naturally. Spoon a few tablespoons of ganache onto the center of the cake, spreading it evenly with an offset spatula.
  15. Final Decoration: Decorate the toppled cake with additional frosting accents, Mint Oreos, and Andes mints as desired.
  16. Serving and Storage: Slice and serve immediately, or wrap loosely in plastic wrap and refrigerate for up to one week to maintain freshness.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Buttermilk can be substituted by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let sit 5 minutes.
  • Freeze the cake during assembly helps make frosting easier and cleaner.
  • Ganache can be made ahead and refrigerated; warm gently before using.
  • Keep cake refrigerated if not serving immediately; bring to room temperature before serving for best flavor.

Keywords: Mint Chocolate Cake, Chocolate Cake, Mint Buttercream, Chocolate Ganache, Oreo Filling, Espresso Chocolate Cake, Layer Cake, Holiday Dessert

Find it online: https://trendytasterecipes.com/mint-chocolate-layer-cake-with-oreo-and-andes-mint-frosting-recipe/