Grasshopper Cake

Ingredients:

Cake

• Basic chocolate sponge cake (see recipe below), bake and cool

Filling

• 1.5 cups whole milk
• 0.5 cup granulated sugar
• 3 tablespoons cornstarch
• 3/4 tsp peppermint extract
• 1 large egg and 1 egg yolk
• 90 g white chocolate, finely chopped
• 1 - 2 drops of green food coloring
• 3 tbsp chocolate chips, plus extra for sprinkling on cake

Topping

• 1.5 cups cold heavy cream 33%
• 1 tbsp powdered sugar
• 1/8 tsp peppermint extract

Basic chocolate sponge cake

• 2.5 cups premium flour
• 1 cup cocoa powder
• 2 tbsp. sugar
• 1.5 tsp baking powder
• 1 teaspoon baking soda
• 1 teaspoon of salt
• 3 large eggs at room temperature
• 3/4 cup vegetable oil
• 0.5 cup sour cream
• 2 tsp vanilla extract
• Cooking spray

Preparation:

1. Prepare the filling.
   
   In a medium saucepan, bring the milk to a simmer over medium heat. In a heatproof bowl, whisk together the sugar, cornstarch, peppermint extract, egg, and egg yolk until smooth. Gradually whisk in half of the hot milk, then return everything to the saucepan.
2. Reduce heat and simmer, stirring constantly, for 2–3 minutes, until the mixture comes to a boil and thickens. Then pour it into a bowl (if there are many lumps, strain through a fine sieve) and stir in the green food coloring and white chocolate until melted. Cover the surface of the filling with plastic wrap and refrigerate for at least 1 hour. Stir in the chocolate chips.
3. Prepare the topping.
   
   In a bowl with a mixer on medium speed, beat the heavy cream, powdered sugar, and peppermint extract for 1 to 2 minutes until medium peaks form.
   
   Assembling the cake.
   
   Place one sponge cake layer on a serving plate. Spread the filling on top, leaving a 1.5 cm border. Top with the second layer and press lightly. Top with whipped cream and sprinkle with chocolate chips.

4. Basic chocolate sponge cake

   
   Preheat oven to 350°F (170°C). Spray two 9-inch round baking pans with cooking spray and line the bottoms with parchment paper.
   
   In a medium bowl, whisk together the cocoa powder and 1.5 cups boiling water until smooth. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the eggs, vegetable oil, sour cream, and vanilla and beat with a mixer on medium speed for 1 minute until smooth. Reduce the mixer speed to low, pour in the cocoa powder in a steady stream, and begin mixing with a rubber spatula (the batter will be runny).
   
   Pour the batter into the prepared pans and tap them on the counter to set. Bake for 30-40 minutes. Check for doneness with a toothpick; it should come out clean. Transfer the pans with the cakes to a wire rack and cool for 10 minutes. Then, run a knife between the cake and the side of the pan, and place each cake on a wire rack to cool completely. Remove the parchment paper. If desired, smooth the cakes by trimming any puffed tops with a long serrated knife.