ANDES CHOCOLATE CAKE - DELISH

Steps:

• Let baked cake rounds cool completely.
• For the ganache:
• Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat.
• Immediately add chocolate chips, whisking until combined.
• Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
• For the peppermint buttercream:
• Cream together 4 cups of powdered sugar, the butter, and the peppermint extract in a large bowl until light and fluffy, adding more powdered sugar (up to 5 cups total) if the frosting is too loose.
• Add 4 drops of food coloring and stir until evenly combined. Add more (up to 6 drops total) until you reach your desired color.
• To assemble the cake:
• Top one round cake with all of the peppermint buttercream, then place the second cake on top of it.
• Frost the top and sides of the with ganache.
• Garnish the bottom of the cake with Andes mints.
• Top with chopped mints.