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Saturday, July 10, 2010

Grasshopper Cake


(Wish I could eat some of this cake, its beautiful when made, 4 chocolate cake layers with green frosting piped or spread between each layer and a chocolate ganache on each layer too, talk about yummy).

1 1/4 cups hot water
2/3 cup sour cream
3/4 cup unsweetened cocoa powder
2 tsp baking powder
2 2/3 cups flour
1 tsp baking powder
1 1/2 sticks unsalted butter, softened
1/2 tsp salt
1/2 cup vegetable shortening
1 cup brown sugar
1 1/2 cups sugar
3 large eggs, room temp
1 tbs vanilla
1/2 cup flour
2 1/4 cups sugar
2 1/4 cups milk
4 1/2 sticks unsalted butter, cut into small pieces
1/2 cup heavy cream
2 tbs creme de menthe
2 1/4 tsp peppermint extract
1/2 cup heavy cream
6 oz dark chocolate, coarsely chopped
1 tbs creme de menthe
1/2 tsp peppermint extract

CAKE LAYERS---Heat oven to 325 degrees. Butter and flour 2 parchment lined 9" round cake pans. In bowl, combine first 3 ingredients, let cool. Sift together flour and next 3 ingredients. In bowl, beat butter and shortening until light and fluffy. Add sugars, beat 5 min. Beat in eggs. Stir in vanilla. Alternate adding flour mixture and cocoa mixture. Divide batter between pans. Bake 35 min. or until done. Let cool 20 min. invert onto rack. Let cool completely. Remove parchment. Trim cakes to level, halve each layer horizontally to create 4 layers.
*BUTTERCREAM- --In saucepan, whisk sugar and flour. Add milk and cream. Cook 20 min. or until mixture comes to a boil and thickens. Transfer to bowl. Beat until cool. Reduce speed, add butter, beat until light and fluffy. Stir in creme de menthe and peppermint extract.
*GANACHE---Place chocolate in bowl. In saucepan, bring cream to a boil, pour over chocolate. Let sit 2 min. stir until smooth. Stir in creme de menthe and peppermint extract. Let sit 15 min. or until room temp.
*ASSEMBLE CAKE---Place 1 cake layer on platter. Spread with 1/4 cup ganache. Chill 1 min. or until set. Spread or pipe 1 1/4 cups buttercream on ganache. Repeat layering 3 times, then serve.

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