Grasshopper Cake

Name: Grasshopper Cake
Yield: Yield: 1 (8-Inch) Cake
Cuisine: United States
Ingredients: 1 tablespoon crème de menthe; ½ teaspoon peppermint extract; 2¼ cups milk; ½ cup heavy cream; 4½ sticks unsalted butter, soft but cool, cut into small pieces; 2 tablespoons crème de menthe; 2¼ teaspoons peppermint extract; 16 chocolate wafer cookies, homemade or store bought (such as Nabisco or Newman’s Own), optional; 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped; 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped; ¾ cup (1½ sticks) unsalted butter, softened; ½ cup vegetable shortening; 1½ cups granulated sugar; 1 cup firmly packed dark brown sugar; 3 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 2¼ cups sugar; ½ cup all-purpose flour; ¾ cup dark unsweetened cocoa powder; ⅔ cup sour cream; 1¼ cups hot water; 2 teaspoons baking powder; 2⅔ cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking soda

Preparation info

Yield:
1
( 8 Inch ) Cake

Difficulty
Medium

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

The Grasshopper, Made with Crème de Menthe, Crème de Cacao, and Heavy Cream, is a Neon-Green Cocktail with no particular noteworthiness other than its color and the fact that it’s the only cocktail we know of that features one of the all-time great flavor pairings, chocolate and mint. Hence our almost unreasonable fixation with the drink. At one point, probably in the 1950s, this drink evolved into a strange and boozy pie, and we decided to develop that incarnation into a delicious cake.

Ingredients

Americas
United States
Dessert
Vegetarian
Cake

Ingredients

Method