Best 3 Andes Grasshopper Cake Recipes

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In the realm of desserts, the Andes Grasshopper Cake stands out as a symphony of flavors and textures. This delectable treat combines the refreshing minty essence of crème de menthe with the rich, velvety indulgence of chocolate, creating a taste sensation that lingers on the palate. The cake's moist and fluffy layers provide the perfect canvas for the creamy filling, while the grasshopper frosting adds a touch of elegance and sophistication. Indulge in the Andes Grasshopper Cake, a culinary masterpiece that will transport you to the heart of the Andes Mountains with every bite. Along with this classic, the article also offers variations such as the Andes Chocolate Grasshopper Cake, featuring a luscious chocolate ganache, and the Andes Grasshopper Ice Cream Cake, a cool and refreshing twist on the original.

Let's cook with our recipes!

ANDES MINT CHOCOLATE POKE CAKE RECIPE



Andes Mint Chocolate Poke Cake Recipe image

Indulge in this rich and refreshing Andes Mint Chocolate Poke Cake Recipe. It's so amazing, and the flavors are the perfect combination of mint and chocolate ever!

Provided by Laura

Categories     Baking     Desserts

Time 55m

Number Of Ingredients 9

1 chocolate cake mix (including the ingredients on the box)
1 12.8 oz jar of hot fudge
1 package instant chocolate pudding mix
2 C milk
2 C heavy whipping cream
1/3 C sugar
1/2 TSP mint extract
green food coloring
1 C andes mint chopped candies

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13x9 inch baking dish.
  • Prepare cake per the package instructions.
  • Pour into prepared dish and bake for 20-25 minutes, until a testercomes out clean.
  • Remove from the oven and poke holes all over the top of the cake.
  • Heat the hot fudge for 30 seconds, until it is relatively smooth.
  • Pour over the cake while hot.
  • Let cool completely.
  • In a bowl mix together pudding mix and 2 cups of milk for 2 minutes.
  • Pour over cooled cake.
  • Place in the fridge and let stand for about an hour.
  • Whip heavy cream to soft peaks.
  • Slowly add sugar and mint extract.
  • Beat until stiff peaks.
  • Add food coloring and stir until combined.
  • Spread whipped topping over the top of the cake.
  • Sprinkle with chopped candies.
  • Store in the fridge.

GRASSHOPPER CAKE



Grasshopper Cake image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 23

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
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/8 teaspoon peppermint extract
Basic Chocolate Cake, recipe follows, baked and cooled
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • 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.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

GRASSHOPPER CAKE



Grasshopper Cake image

Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Number Of Ingredients 19

3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted, plus more for pan
3/4 teaspoon pure vanilla extract
2 large egg whites
1/2 cup sugar
6 ounces (1 1/2 sticks) unsalted butter, softened and cut into tablespoons
2 1/2 tablespoons creme de menthe
1 teaspoon pure vanilla extract
12 Andes Creme de Menthe candies
36 white sprinkles

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.
  • Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
  • Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool. Cake will keep, unfrosted and covered, overnight.
  • Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.
  • Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes. Add butter, several tablespoons at a time, whisking after each addition. Add creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.
  • Using a paring knife, cut corners off mint candies to shape each into a football. Press 3 sprinkles onto each, using frosting as glue. Frost cooled cake. Arrange footballs on cake in 4 rows of 3. Cake will keep, covered, for up to 4 days. Slice just before serving.

Tips:

  • Use fresh ingredients whenever possible.
  • Make sure your butter and eggs are at room temperature before you start baking.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the flour and baking powder together before adding them to the batter.
  • Do not overmix the batter, as this will make the cake tough.
  • Bake the cake in a preheated oven.
  • Let the cakes cool completely before frosting them.
  • Use a sharp knife to cut the cake into even slices.
  • Serve the cake with your favorite toppings, such as chocolate chips, whipped cream, or fruit.

Conclusion:

The Andes Grasshopper Cake is a delicious and festive dessert that is perfect for any occasion. With its layers of chocolate cake, grasshopper filling, and whipped cream frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this Andes Grasshopper Cake a try. You won't be disappointed!

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