Grasshopper Cake

My Baked Cookbook hit another one out of the park. The inspiration for this cake is the mint-chocolate grasshopper pie, made with marshmallows and creme de menthe (ew?) which is inspired by the mint-chocolate grasshopper drink, bright green, with the main ingredient again being, creme de menthe.

I thought this cake sounded like a better use of the liquor, and the flavor did not disappoint. I enjoyed making the frosting- it's like making a pudding and whipping butter in. The chocolate ganache helps balance out all the mint, and made a lovely garnish.

First, make your favorite chocolate recipe, or used the Baked recipe I posted for the Sweet and Salty Cake.

For the Creme De Menthe Buttercream

2 1/4 cups sugar

1/2 cup AP Flour

2 1/4 cups milk

1/2 cups heavy cream

4 1/2 sticks unsalted butter, soft but cool, cut into pieces

2 T creme de menthe (OR 1 T vanilla and some green food coloring)

2 1/4 t peppermint extract

Baked suggests using chocolate wafer cookies for garnish, too.

In a medium heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally. (Be careful the milk mixture doesn't burn on the bottom). Cook until the mixture has come to a boil and thickened, 10-20 minutes.

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add the butter, one T at a time; mix thoroughly until incorporated. Increase the speed to medium high and beat until the mixture is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined.

Chocolate Ganache

6 oz dark chocolate

1/2 cup heavy cream

1 T creme de menthe

1/2 t peppermint extract (I omitted the flavorings)

Bring the creme to a boil in a saucepan, then pour over the chocolate in a heat proof bowl. Let the cream sit for 2 minutes, then stir until smooth. Add the flavorings.

Put chocolate ganache on each cake layer, and top with frosting. Assemble the layers. I added more creme to the ganache to make a thinner chocolate to pour over the top and then threw on some chocolate chips.

So, so tasty.