Grasshopper Pie Cake


Mar 07

Taking a classic dessert and turning it into my new Grasshopper Pie Cake,  made up of mint chocolate cake layers baked on a mint cookie crust, filled with mint cream cheese and cookie filling and chocolate ganache, and covered with a mint buttercream.

I’m so excited to share with you my new Grasshopper Pie Cake. If you love the classic dessert in pie form, you’re going to absolutely love this cake. I tried to take all the flavor and texture elements of the pie and incorporate them into the cake.

THE CAKE

Inside this cake, you’ll find mint chocolate cookie layers under each of the mint chocolate cake layers, just like the pie has a chocolate cookie crust. You also get a somewhat sour and tart filling that’s made up of cream cheese, whipped cream and mint Oreos. It’s a nice contrast to the bittersweet chocolate.

And you’ll notice there’s mint in each of the elements in this cake, but the flavor isn’t overwhelming at all. In fact, it’s actually pretty subtle throughout the cake and is complimented nicely by all the other flavors. 

If you don’t want to use mint Oreos, you can sub them for Thin Mints or the Keebler Grasshopper Mint and Fudge Cookies. All of them will be equally amazing in this cake. 

Enjoy!

Grasshopper Pie Cake

Yield One 3-layer, 8-inch round cake

Mint chocolate cake layers baked on a mint cookie crust, filled with a mint cream cheese and mint Oreo filling and chocolate ganache, covered in a mint buttercream.

Ingredients

For the Cookie Crust (recipe adapted from Milk Bar)

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 cup granulated sugar
  • 1 1/3 cups dark cocoa powder
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, melted 
  • 1 teaspoon mint extract or emulsion

For the Cake

  • 1 3/4 cups, plus 2 tablespoons all-purpose flour
  • 2 cups, minus 2 tablespoons granulated sugar
  • 3/4 cup good quality cocoa powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup hot water
  • 1 teaspoon mint extract or emulsion

For the Filling

  • 3/4 cup heavy whipping cream
  • 6 ounces cream cheese, softened
  • 2 cups powdered sugar, measured and then sifted
  • 1 teaspoon mint extract or emulsion
  • 10 Mint Oreo cookies or Thin Mints, broken into chunks

For the Ganache

  • 1 cup semi sweet or dark chocolate chips
  • 1/2 cup heavy whipping cream

For the Frosting

  • 2 cups unsalted butter, room temperature
  • 6 cups powdered sugar, measured and then sifted
  • 4 tablespoons heavy whipping cream
  • Dash of salt
  • 1 teaspoon mint extract or emulsion
  • Green food gel, optional (I prefer Americolor)
  • 4 Mint Oreos or Thin Mints, crushed finely (if using Oreos, remove the center cream)

Instructions

For the Cookie Crust

  1. Preheat your oven to 300 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
  2. Combine the flour, cornstarch, sugar, cocoa powder, salt and mint extract in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
  3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
  4. Spread 8 ounces of the chocolate crumbs on the parchment in each the three cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 20 minutes.
  5. Let the crust cool a bit while you make the chocolate cake. 

For the Cake

  1. While the cookie crusts cool, preheat the oven to 360 degrees F. 
  2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, water, vanilla and mint extract.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry. Scraping the bottom of the bowl with a rubber spatula, and mixing for 30 more seconds on medium-low speed.
  5. Pour the batter into the prepared pans (about 16 ounces in each pan) and bake for 18-20, until a cake tester comes out clean.
  6. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
  7. Wrap in plastic wrap and chill until ready to use. You're still going to want to level your cake layers to ensure a completely even surface for frosting and stacking. 

For the Filling

  1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
  2. In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar and then the mint extract. Beat for a couple minutes until smooth.
  3. Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos or Thin Mints.

For the Ganache

  1. In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
  2. Let cool slight before adding to the cake.

For the Buttercream

  1. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  2. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  3. Add the mint, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. Add the food gel, if using. Beat until blended.
  4. Stir in the cookie crumbs.

Assembly

  1. Once the cake layers are completely cooled and leveled, place the first cake layer cookie crust side down, in the center of the cake board. Pipe a rim of frosting around the edge of the cake and then fill the center with about 1 cup of the filling. Drizzle chocolate ganache over the filling.
  2. Place the second cake layer on top of the frosting. Repeat piping, filling and drizzle of ganache. Place final cake layer, cookie crust side down.
  3. Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
  4. Once the crumb coat is set, continue to frost the cake with the remaining frosting.

17 thoughts on “Grasshopper Pie Cake

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  1. I just made this cake and shared it with friends. What a yummy cake! Our only complaint was a little too much of the kosher salt in the crust. Should it have said 1/2 tsp or 1tsp, not 2 tsp?

    This was the first time I tried a recipe from you. As an avid baker, I have to say, the recipe is well written and easy to follow (some bloggers’ recipes are wordy and confusing) and I LOVED the consistency of the buttercream. I can tell you put a lot of effort and research coming up with this recipe. Thank you and I can’t wait to try your other recipes! 🙂

  2. I wish I would have checked the comments before I made this cake.

    I absolutely love the different tastes and textures in this cake EXCEPT for the cookie crust, the 2 teaspoons of kosher salt was just a bit too much. I even really like salt. My husband actually found the comments and we agree this is a wonderful cake and I will make again, just with less salt in the crust layer next time.

    Love your recipes! Thanks for sharing!

  3. Hi,
    I just want to know what king of mint extract or emulsion did you use? ( what brand). I love mint but i always have a problem with which kind of mint extract to buy.i am excited to make this cake.

    Thanks
    Jenn

  4. So I followed your recipe and used four 6″ cake pans. My question is, do you then use all four layers to make one tower of a cake? I put my third cake layer on and I couldn’t fathom putting more filling and then another layer of cake on top – it felt like it was going to be two feet tall! Instead, I did two, two-layer cakes, but that just didn’t have the “aww” factor. I thought about making it three layers and not use one of the layers at all, but then what would I do with the loner layer? What do you recommend when using your recipes in four 6″ pans?

    1. This particular cake is a little higher than most 4-layer 6-inch cakes because it has the cookie crust on it too. My other recipes in 6-inch cakes won’t be quite as high. But, for tall cakes like that, I like to stack the cakes and freeze them for about 15 minutes before I even do the crumb coat to set the fillings and give the cake more stability. Then, I’ll crumb coat and freeze again.