Mint Chocolate Grasshopper Cake

Mint Chocolate Grasshopper Cake

If you like mint Oreos and chocolate, then you will love this mini mint chocolate grasshopper cake! This yummy dessert has two small layers of dark chocolate cake topped with creamy mint Oreo buttercream!

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Prep Time 30

Cook Time 35

Cooling and Frosting Time 1

Total Time 2 5

Servings: 16 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Dark Chocolate Cake Layers

1 cup hot water
½ cup Dutch processed cocoa powder
½ tbsp instant espresso powder
¾ cups full-fat mayo (room temperature)
½ cup granulated sugar
½ cup firmly packed brown sugar
1 large egg (room temperature)
½ tsp peppermint extract
¼ tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda

For the Mint Chocolate Oreo Buttercream

¾ cup unsalted butter (room temperature)
¼ tsp salt
2 cups powdered sugar
½ tsp vanilla extract
¾ tsp peppermint extract
1-2 tbsp whipping cream (to thin out frosting if it is too thick)
1-2 small drops green gel food coloring
2-3 crushed mint Oreos (plus more for garnish)

Method

For the Dark Chocolate Cake Layers

Preheat oven to 350°F. Spray two 6-inch round cake pans with non-stick cooking spray. Line the bottoms with parchment paper rounds and spray again. Set aside.
In a small bowl, whisk together hot water, cocoa, and espresso powder until smooth. Let cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the mayo and sugars on medium-high until smooth (about 2 minutes). Reduce speed to low and add in the egg. Beat in extracts.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Gradually add the flour mixture to the mayo mixture alternately with the cocoa mixture beginning and ending with the flour mixture. Beat until just combined, scraping down the sides of the bowl with each addition. Divide batter among prepared pans.
Bake until wooden toothpick inserted in the center comes out with a few moist crumbs, about 30-35 minutes. Let pans cool for 10 minutes on a wire rack and then remove cakes from pans and let them finish cooling on the wire racks. Trim and level any domed cake layers.

For the Mint Oreo Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and salt on low speed until smooth. Add powdered sugar and beat until smooth. Increase mixer speed to medium and beat for 5 minutes until fluffy. Add vanilla and peppermint extract and beat to combine. Thin the frosting with cream (1 tbsp. at a time) if it is too thick.
Add the green food coloring to the frosting and beat on medium speed until combined. Gently fold in crushed mint Oreos.

Assembly

Place the first cake layer, top side up, on a flat surface (plate, cake stand, etc.).
Spread a thin layer of buttercream over the top of the first cake layer. Place second cake later on top and spread another thin layer of buttercream over the top. Place the final cake layer on top (top side down).
Frost the entire cake with a thin coat of buttercream to seal in the crumbs. Freeze the cake for 10-15 minutes to set the crumb coat.
After the crumb coat is chilled, proceed with frosting the rest of the cake. Slice and enjoy!

Notes

Cake layers can be made ahead of time. To store: let cake layers cool completely and then wrap well with plastic wrap and freeze. Before you decorate, let cakes thaw at room temperature for 30 to 60 minutes prior to frosting.

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