Grasshopper Football Cakes

1
Raven Higheagle

By
@ravenhigheagle

Cleverly cut mints and a thick layer of buttercream embellish chocolate cake. A must have at all your Game Day, Super Bowl, and Tailgating Parties.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Serves 16
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • FOR THE CAKE

  • 1 1/4 c
    unsweetened cocoa powder, plus more for pans
  • 3 c
    all-purpose flour
  • 3 c
    sugar
  • 3 tsp
    baking soda
  • 1 1/4 tsp
    baking powder
  • 1 1/4 tsp
    salt
  • 4 large
    eggs, lightly beaten
  • 1 1/4 c
    warm water
  • 1 fl
    whole milk
  • 1/2 c
    sour cream
  • 2/3 c
    unsalted butter, melted, plus more for pans
  • 1 1/4 tsp
    pure vanilla extract
  • FOR THE FROSTING

  • 4 large
    large egg whites
  • 1 c
    sugar
  • 12 oz
    (3 sticks) unsalted butter, softened and cut into tablespoons
  • 5 Tbsp
    tablespoons creme de menthe
  • 2 tsp
    pure vanilla extract
  • 24
    andes creme de menthe candies
  • 42
    white sprinkles

How to Make Grasshopper Football Cakes

Step-by-Step

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

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