Grasshopper Cake

Name: Grasshopper Cake
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 3 Tbsps mini chocolate chips, plus more for topping; 1 Tbsp confectioners sugar; 3 Tbsps cornstarch; 1 large egg, plus 1 egg yolk; 3 larges eggs, at room temperature; 591 milliliters all-purpose flour; 118 milliliters granulated sugar; 1 drop green food coloring; 355 milliliters cold heavy cream; 0 teaspoons peppermint extract; 1 teaspoons peppermint extract; 1 teaspoon salt; 118 milliliters sour cream; 473 milliliters sugar; 237 milliliters unsweetened cocoa powder (natural or Dutch process); 2 teaspoons vanilla extract; 177 milliliters vegetable oil; 85 grams white chocolate, finely chopped; 355 milliliters whole milk

Grasshopper Cake might be just the dessert you are searching for. This recipe serves 10. One serving contains 745 calories, 10g of protein, and 40g of fat. Head to the store and pick up baking powder, baking soda, peppermint extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes.

Instructions

Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes.

Ingredients you will need

Peppermint Extract

Sugar

Corn Starch

Egg Yolk

Milk

Egg

Equipment you will use

Whisk

Bowl

Frying Pan

Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.

Ingredients you will need

Green Food Color

Chocolate Chips

White Chocolate

Chocolate

Wrap

Equipment you will use

Plastic Wrap

Sieve

Bowl

Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.

Ingredients you will need

Powdered Sugar

Peppermint Extract

Heavy Cream

Equipment you will use

Blender

Bowl

Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.

Ingredients you will need

Chocolate Chips

Whipped Cream

Spread

Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Oven

Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Whisk

Bowl

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)

Ingredients you will need

Vegetable Oil