I Turned One – Dark Chocolate Grasshopper Cake

Happy birthday to me! Me as in What’s Annie Making me. Not me, me.

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1 year ago this little blog was dreamt up and started. I had been dreaming of writing my own food blog for years and my husband (then fiancé) pushed me to finally do it. I started with this tiny little thing that I’m pretty sure just my close family and friends read. I took horrible pictures of food and shared really crudely written recipes.

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Now, just a short time later, I’m taking [slightly] better pictures of my food. I write my recipes in a way that makes a little more sense (at least I think it does). And my food has gotten infinitely more creative.

I’ve been through a lot in the past year. I planned a wedding. Got married. Baked my own wedding cake. Went on a honeymoon. Got a puppy. Shopped at Costco a lot. And studied a ton for school.

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In honor of turning one, I baked myself a cake. Obviously. What’s a birthday without cake?

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I made my favorite rich chocolate cake, and junked it up with a mint marshmallow buttercream that is to die for.

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And then as if that wasn’t enough, I drenched it in dark chocolate ganache. I know…

This cake is rich and dense. It is best with a glass of ice cold milk. Think of it as an after dinner mint. An after dinner mint that will make you best friends for life. (If you’re nice enough to share).

Dark Chocolate Grasshopper Cake

by Annie S

Prep Time: 20 minutes

Cook Time: 35-45 minutes

Ingredients (1 cake)

    For the Cake

    • 1 c white sugar
    • 1 c brown sugar
    • 1 3/4 c AP flour
    • 1 1/2 t baking powder
    • 1 1/2 t baking soda
    • 3/4 c unsweetened cocoa powder
    • 1/2 t instant coffee granules
    • 1 t sea salt
    • 2 eggs
    • 1 c milk
    • 1 c boiling water
    • 1/2 c canola oil
    • 2 t vanilla extract

    For the mint marshmallow buttercream

    • 3/4 c unsalted butter, room temperature
    • 2 c powdered sugar
    • 1/8 c milk
    • 1 t vanilla extract
    • 1 c marshmallow fluff
    • 1/8 t peppermint extract
    • green food coloring

    For the ganache

    • 10 oz dark chocolate, chopped (or chips)
    • 1 c heavy cream

    Instructions

    For the Cake

    Preheat oven to 350 degrees, and prepare cake pans.

    I used 2 8 inch rounds, sprayed, parchment, and sprayed again.

    Mix together dry ingredients (everything through sea salt) in large bowl

    Add the wet ingredients (everything else) and stir until everything is well incorporated. This batter will be very runny. It’s okay.

    Pour batter into prepared rounds and bake 30 minutes (or until toothpick comes out clean)

    Remove from oven and let cool in pans 10 minutes before carefully removing and placing on cooling racks. The cake is not extremely sturdy, so you want to be careful when you flip your pan over so the cake doesn’t crack.

    If you make the cake in advance, wrap it in saran wrap and put it in the fridge or freezer for up to 1 week.

    For the mint marshmallow buttercream

    Whip softened butter in the bowl of a mixer until light and fluffy

    Add powdered sugar and milk, whip 3-4 minutes

    Add marshmallow fluff, vanilla and peppermint extracts, whip 2-3 more minutes until all ingredients are incorporated

    Add 3-4 drops of food coloring, mixing until you have a uniform light green color

    For the ganache

    Put chocolate into a mixing bowl

    Heat cream in a small sauce pan over medium heat until it comes to a boil (be careful not to scald this)

    Remove from heat and pour over the chocolate, stirring with a spatula until all chocolate is melted

    To assemble

    Bake cakes

    Cool cakes completely, freeze for 30 minutes to 1 hour (this makes it easier to frost)

    While the cakes are in the freezer make the buttercream

    Put a small amount of buttercream on a cake board or plate

    Put the first layer of cake on the plate

    Spread a generous amount of mint buttercream on top of this layer

    Gently place the other layer of cake on top

    Frost the rest of the cake with the buttercream

    Make the ganache

    Immediately pour ganache over the cake, smoothing gently

    Drizzle with additional ganache and top with Andes mints if desired

    Slice and enjoy with a large glass of [almond] milk

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    Comments

      • whatsanniemaking says

        Thanks Julie! It looks complicated but was really easy to put everything together. You could totally do it!

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