Grasshopper Cake
This recipe is from Martha Stewart. Martha recommends cutting the corners off of Andes mints and gluing 3 white sprinkles on them with frosting to make mini-footballs. You can substitute peppermint extract for the creme de menthe.
Total Steps
5
Ingredients
17
Tools Needed
10
Ingredients
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 1 1/2 cup all-purpose flour
- 1 1/2 cup sugar
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup warm water
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/3 cup unsalted butter, melted, plus more for pan
- 3/4 teaspoon pure vanilla extract
- 2 large egg whites
- 1/2 cup sugar
- 6 ounce unsalted butter (1 1/2 sticks), softened and cut into tablespoons
- 2 1/2 tablespoons creme de menthe
- 1 teaspoon pure vanilla extract
Instructions
Step 1
Preheat oven to 350 degrees F. Butter an 8-by-12-inch cake pan. Line the bottom with parchment paper, then butter the parchment, and dust with cocoa powder. Tap out excess.
Step 2
Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
Step 3
Pour batter into the prepared pan. Bake until a tester inserted into the center comes out clean. Let cake cool in the pan on a wire rack for 15 minutes. Invert cake onto the rack, and let cool completely. The unfrosted cake will keep, covered, overnight.
Step 4
Mix egg whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until the sugar dissolves and the mixture is warm.
Step 5
Remove from heat. Whisk on high speed until stiff peaks form. Add butter, several tablespoons at a time, whisking after each addition. Add creme de menthe and vanilla, and beat, scraping down sides of bowl as needed. Frost the cooled cake. The frosted cake will keep, covered, for up to 4 days. Slice just before serving.