Grasshopper Cake

dapted from Smitten Kitchen

makes 2 layers (or even 3 if you have, truly, no self control to be found in all this world)

Prep time:15-20 minutes

Cook time: 35-40 minutes

Cool and frost time: Some more (yeah, I don't know; I usually plan a morning or an evening for the making of a cake such as this. If you are organized and efficient, you can do it faster)

Cost: About $1.50 and then add $3.50 more for frosting and glaze


2 oz. chocolate (I use chocolate chips)

1 C hot water

2 C sugar

1 2/3 flour

1 C cocoa

1 1/4 baking soda

1/2 tsp baking powder

2 eggs

1/2 C oil

1 C buttermilk (or a scant C milk combined with 1 Tbsp vinegar)

1/2 tsp vanilla


Preheat oven to 300 degrees. Grease 2 9-inch pans, put wax paper on the bottom (cut it into a circle) and regrease the wax paper. 


Heat water. Add chocolate chips (or chopped chocolate if you're classier than me). Let it stand, stirring occasionally, until the chocolate is melted and all is smooth. 


Whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, bet eggs until thickened and lemon colored (3-5 minutes of beating). Add oil, buttermilk, vanilla, and melted chocolate mixture, beating all the while. 


Divide batter between pans. Bake for 35-40 minutes or until a fork/knife/cake tester comes out with a few moist crumbs. 


Let cool 10 minutes. Then turn out to cool completely. (Don't cool too long in the pans. Things get stuck that way, even with waxed paper.) 


You can plastic wrap and freeze these if you'd like. 


(For a three-layer version for all those who like to make very merry indeed, here you go.) 


Frosting: 

adapted from Pioneer Woman


1 1/2 C butter, way soft

6 Tbsp milk

6 C powdered sugar

1 1/2 tsp mint

a few drops of food coloring--you can go green, or you can just leave this white and garnish it with some crushed peppermint/candy canes at the end


Combine and beat it until it's smooth, fluffy, and delicious.


When cake layers are cool, frost the cake. 


Dark Chocolate Glaze (not pictured above because my ganachey glaze looked kind of ugly. But it sure tasted perfect with this cake)

Note: This is for a lot of glaze. My family was all over that. However, I think I personally would have preferred to halve it and just have a drizzle of chocolate over the top instead of a delicious sheet of it. It's up to you. 


2 oz unsweetened chocolate, chopped

7 oz chocolate chips

1/2 C butter


Melt it all together (I do this in the microwave at 30 second intervals). Whisk it together. Let it cool just a bit--you don't want to melt your mint frosting. When it's cool enough not to melt stuff (stick your finger in; it will be mildly warm), but still pourable, pour it over the cake and let it drizzle down the sides. Or drizzle it delicately over the top--whichever is your preference. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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