Grasshopper Cake

By paigetemby

Ingredients

• FOR THE CAKE
• 3/4 cup unsweetened cocoa powder
• 1 1/4 cup hot water
• 2/3 cup sour cream
• 2 2/3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1 cup firmly packed brown sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla
• FOR THE BUTTERCREAM
• 2 1/4 cup sugar
• 1/2 cup all purpose flour
• 2 1/4 cups milk
• 1/2 cup heavy cream
• 4 1/2 sticks unsalted butter, soft but cool, cut into small pieces
• 2 Tablespoons creme de menthe
• 2 1/4 teaspoon peppermint extract
• FOR THE GANACHE
• 6 oz dark chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 tablespoon creme de menthe
• 1/2 teaspoon peppermint extract

Preparation

Step 1

1.Make the cake: Preheat oven to 325 degrees. Butter an 8-by-12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.

2.In bowl, combine cocoa, water and sour cream; let cool. Sift together flour, baking powder, baking soda and salt. Beat butter and shortening on medium speed 5 min or until light and fluffy. Add sugars; beat 5 minutes. Beat in eggs 1 at a time. Stir in vanilla. Alternate adding flour mixture and cocoa mixture. Divide batter between pans. Bake 35 minutes or until toothpick inserted comes out clean. Cool 20 minutes; invert onto rack. Let cool completely. Remove parchment. Trim cakes to level; halve each layer horizontally to create 4 layers.

3.Make buttercream: In heavy-bottomed saucepan, whisk sugar and flour. Add milk and cream. Cook over medium heat 20 min. or until mixture comes to a gentle boil and thickens, whisking occasionally. Transfer to mixing bowl and beat on high speed until cool. Reduce speed to low; add butter. Increase speed to medium-high; beat until light and fluffy. Stir in creme de menthe and peppermint extract.

4. Make ganache: Place chocolate in heat-proof bowl. In saucepan, bring cream just to a boil; pour over chocolate. Let sit 2 minutes; stir until smooth. Stir in creme de menthe and peppermint extract. Let sit 15 minutes or until room temperature, whisking occasionally.

5. Assemble cake: Place 1 layer on platter, spread with ganache and chill 1 minute or until set. Spread or pipe buttercream on ganache. Repeat layering.