Chocolate Mint Cake

2 ½ cups Unsalted butter slightly cold
7 ½ cups Powdered sugar
1 teaspoon Peppermint extract
1 teaspoon Pure vanilla extract
½ teaspoon Salt
½ cup Heavy cream
Food dye blue, green, brown
4 oz Semisweet chocolate bar chopped small pieces. I used Lindt 70%.
2 Packages of Andes Mints 40 of the bars will be for the filling, the rest for decoration.

Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottom of the pan with 8-inch parchment circles. Spray again.
In a large mixing bowl, sift the flour and cocoa powder. Whisk in the sugar, baking powder, baking soda, and salt. Set aside.

2 ½ cups All-purpose flour,1 cup Dutch process cocoa powder,1 ¾ cup White granulated sugar,2 ½ teaspoon Baking powder,1 ½ teaspoon Baking soda,1 teaspoon Salt
Start heating the water on the stove until steaming. In a separate bowl, mix oil, vanilla, buttermilk, and eggs together. Slowly whisk in the hot water.

¾ cup Oil,2 teaspoon Pure vanilla extract,4 Large eggs,1 ¼ cup Buttermilk,1 cup Hot water
Pour the wet ingredients into the dry. Mix until just combined.
Pour the cake batter evenly amount the three cake pans. Bake for 24-27 minutes. Bake until a toothpick inserted comes out with moist crumbs or clean.
Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.

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