BUTTERCREAM MINTS RECIPES

Steps:

• Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely. 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 cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake. Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined. Top 1 cake layer with buttercream, then place the second cake layer on top of it.  Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video. Decorate with Andes mints. 

Steps:

• Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
• Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
• Heat your oven to 350 degrees F.
• Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
• In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
• Add 1/4 of the egg mixture to the chocolate mixture and stir.
• Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
• Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
• Remove the cakes from the rings and onto a wire rack to cool completely.
• Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
• Gradually whisk in the whipping cream.
• Whip with a hand mixer until you have stiff peaks, about 1 minute.