Grasshopper Cake

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Grasshopper Cake Recipe Photo: Grasshopper Cake Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
2 hr 40 min
Prep
1 hr 40 min
Cook
1 hr 0 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

For the filling:

  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3/4 teaspoon peppermint extract
  • 1 large egg, plus 1 egg yolk
  • 3 ounces white chocolate, finely chopped
  • 1 to 2 drops green food coloring
  • 3 tablespoons mini chocolate chips, plus more for topping

For the topping:

  • 1 1/2 cups cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/8 teaspoon peppermint extract

For the cake:

Directions

Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.

Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.

Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.

Photograph by Levi Brown

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Newest Ratings and Reviews

Read all 8 reviews

  • on March 28, 2013

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    so, putting putting the filling back in the frige did not help but I put it on the cake anyway and let it slide down the cake and it made the cake taste extra moist and wonderful, my sister, mother, and husband loved it. I also kept in the fridge so the cream would not go bad!!!! the cake was a hit as it was my first from scracth thanks food network!!!!!!!

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  • on March 27, 2013

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    Heavenly! I did not have any issues with the filling and it was my favorite part of the cake. I have not made a chocolate cake from scratch before and this was dense, moist and yummy, no more mixes from a box.

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  • on March 25, 2013

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    The cake came out great as well as the topping, but I also had trouble with the filling. The first time, the filling did not set at all. Then I remade the filling using another recipe similar to one called Vanilla Bean Pastry Cream found here. I substituted mint for the vanilla bean. My guess is that this recipe did not call for enough egg yolk.

    people found this review Helpful.
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