Black Magic Chocolate Grasshopper Cake

This chocolate cake is so good it will melt your face. If you’ve only ever had cakes made from a mix, as I did growing up, this will change your entire opinion of cake, and possibly, of life. It’s more than moist, this side of gooey, and rich as a robber baron. From what I was able to find online, it’s one of those things beloved by Midwestern housewives who regularly attend a Christian church and a lot of PTA meetings. Nothing complicated or fancy, just damn fine cake that keeps the kids off the street. And I support that. I wanted to frost it with minty-ness, because mint chocolate chip is my favorite ice cream, a classic combination endorsed by me, the Girl Scouts of America, Keibler Elves, Andes Candies, and many other illustrious organizations. We needed cake today, as it was drizzly and transitional. Fall will be here tomorrow, and this dessert should make everyone you know feel warm and loved inside and out. Let them eat cake!

Black Magic Chocolate Grasshopper Cake

Ingredients:

For the cake:

  • 1 3/4 cups AP flour
  • 2 cups granulated sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee, cooled
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

For the peppermint icing:

  • 1/2 cup (1 stick) softened unsalted butter
  • 2 cups powdered sugar
  • 1 tablespoon water
  • 1/2 teaspoon peppermint extract
  • 3 drops green food coloring (optional)

For the chocolate glaze:

  • 6 tablespoons unsalted butter
  • 1 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 1/4 teaspoon peppermint extract

Method:

For the cake:

Whisk to combine dry ingredients, then add eggs, buttermilk, coffee, oil and vanilla. Bake in a preheated 350 degree oven for 35 minutes in an oiled and floured 13 x 9 cake pan.

For the peppermint icing:

Use a spatula to blend all ingredients thoroughly.

For the chocolate glaze:

Melt all ingredients in the microwave, about three minutes.

It ocurred to me that this would be tremendous for Christmastime, if you made the glaze with white chocolate morsels and tinted it red. But that’s months away. Just something to keep it mind. Stay in school, don’t take drugs, bake this cake!

Jillian Bedell

Jillian is a writer and mother living in a farmhouse in Cushing, Maine.

15 Comments

  1. Yo, check this out. I made this cake for my hunting club and they ate so much they were sick and I had to drive them home early and we missed the big hunt. Way to go, Jillian!

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  2. Hi, I am making your cake for a Halloween party. It looks amazing! I have one question…when the chocolate glaze cools off, will it harden or stay soft? If it hardens, any suggestions to make it stay soft?

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    1. Hi Beth. This will make a terrific Halloween cake! The glaze becomes stiff and hard when cooled…I am hoping another reader can answer your question. I am still learning the chemistry baking and cannot say for sure. Good luck and thanks for reading!

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    2. Beth, the second time I made this I went with a ganache instead of a glaze, and it was perfect. I’m making it again for Christmas, by popular request.

      I let the ganache cool for a few hours to thicken up, then whipped it in the stand mixer to fluff it up a bit, then poured it on.

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  3. This was a nice cake. I made it today for my family. They loved the frosting!!! I did change the chocolate glaze to the chocolate ganache (found on another one of your recipes) with Mint added….I was happy with the results. Thank you for the recipe

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  4. I wanted this cake from the first minute I saw it! (On your post for St Patrick’s Day) But it was Lent and I had given up coffee so that meant I had to wait, dang it! I’ve been drooling over it for weeks (I even dreamed about it one night, if you can believe that!) You know how sometimes when you’re anticipating something for a period of time and by the time you actually experience it, it just doesn’t meet your expectations? This was not that time.
    The cake in this recipe is moist beyond belief. And the buttercream (the stuff I normally scrape off) is excellent. I opted to make the glaze as a ganache and increased the peppermint in both toppings to taste. You really outdid yourself this time, Jillian!

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