Kuchnia

chocolate cake

1 c. unsweetened cocoa powder
2¾ c. all-purpose flour
2½ c. sugar
1 c. (2 sticks) unsalted butter, room temperature
4 eggs
2 c. boiling water + ¾ tsp. espresso powder (dissolved)
2 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla

directions:
1. preheat oven to 350 degrees. line three 9x2" round baking pans with parchment paper. butter and flour the bottom and edges to prevent cakes from sticking. set aside.
2. in a medium size mixing bowl, combine flour, baking soda, baking powder and salt. whisk together until combined. set aside. in a separate bowl, whisk together hot water (with dissolved espresso powder) and cocoa powder. once smooth, set aside.
3. in the bowl of a stand mixer, beat together butter, sugar, vanilla and eggs (for about 4-5 minutes). turn speed to low and begin alternating dry ingredients with cocoa mixture (adding about ⅓ of each at a time). mix until combined.
4. divide and pour mixture evenly into the three prepared pans. place in oven and bake for 25-30 minutes or until the top of the cake is firm and has some spring to it. remove from oven and cool for 10-15 minutes in the pan. turn onto a wire rack to cool completely.
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andes mint buttercream
16 tbsp. (2 sticks) unsalted butter, room temperature
4½-5 c. powdered sugar
1/4 tsp. peppermint oil
1 tsp. vanilla
1-2 tbsp. heavy cream
¼ tsp. salt
¾ c. chopped andes
2-3 drops green food coloring

directions:
1. in the bowl of a stand mixer, beat butter for 1-2 minutes. add peppermint oil, vanilla and salt. with mixing speed on low, gradually add powdered sugar. then add heavy cream and food coloring. beat until fluffy (3-4 minutes). remove bowl from stand and fold in chopped andes pieces.
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chocolate ganache
⅓ c. unsweetened chocolate (60% cocoa)
⅓ c. heavy cream
2 tbsp. butter
¹⁄₈ tsp. vanilla

directions:
1. over a double broiler melt butter, heavy cream and chocolate. once mixture has reached a smooth and silky consistency, remove from heat and add vanilla. allow to cool for 5-7 minutes before pouring over frosting.
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homemade andes bark
½ c. dark chocolate
1 c. white chocolate
¹⁄₈ tsp. peppermint oil
8-10 andes, chopped
1-2 drops green food coloring

directions:
1. over a double broiler melt dark chocolate until smooth. remove from bowl and pour into a parchment-lined 8x8 square pan. refrigerate for 5-10 minutes. meanwhile, melt white chocolate. remove from heat when smooth and add in food coloring and mint extract. pour over cooled dark chocolate. smooth out and top with chopped andes. refrigerate for 10-15 minutes before cutting.