Grasshopper Chocolate Torte Layer Cake

Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.
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  • Total: 7 hr 45 min (includes cooling, chilling and freezing times)
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

One 13.2-ounce box flourless chocolate torte mix, such as Godiva® Flourless Chocolate Torte with Dark Chocolate Ganache Baking Mix (plus required ingredients)

4 ounces cream cheese, cubed, at room temperature 

2 tablespoons creme de menthe 

1 tablespoon creme de cacao 

1/2 cup marshmallow creme 

1/3 cup heavy cream 

Directions

  1. Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
  2. Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling. 
  3. Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.  
  4. Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours. 
  5. To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.