Indulgent Grasshopper traybake

This is my 100th post on the blog – so I think it is a fitting tribute to share this indulgent chocolate cake 🙂

Upon returning from holiday, I couldn’t resist making a luxury chocolate cake.  This is in no way a ‘healthy’ cake I enjoy baking to unwind, and had kind of missed it while I was away.  I had a box of after dinner mints I had taken with us, which weren’t used so I thought this multi-layer chocolate and mint cake would be the perfect use for it.  YUM!

I first saw the term ‘grasshopper’ to describe a mint and chocolate cake on BBC Good Food. It rather reminds me of millionaires shortbread, but with brownie base and a peppermint layer, topped with dark chocolate.

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Not to be outdone, I came up with my own version.

A layer of chocolate cake, topped with After Dinner Mints, with a second layer of minty chocolate brownie studded with macadamia nuts and white chocolate chips.

Plus this bake gave me a use for the excess egg yolks I had after I couldn’t get my usual egg white from the supermarket.

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Stage two – add the mint thins

Chocolate Cake layer.

  • 125g butter
  • 65g icing sugar
  • 95g sugar
  • 1 egg, plus 2 egg yolks
  • 150g plain flour
  • 1 tsp baking powder
  • 250ml rice milk
  • 20g raw cacao powder

Middle layer

  • After dinner mint thins such as After Eights

Brownie layer

  • 150g plain flour
  • 100g butter
  • 150g chocolate – I used a mixture of dark chocolate and mint chocolate
  • 125ml rice milk
  • 35g light brown soft sugar
  • 1 egg
  • handful each of macadamia nuts and white chocolate chips
  1. Preheat oven to 180C
  2. To make the chocolate cake layer: cream together the butter and sugars until light in colour and texture.  Gradually beat in the eggs, a bit at a time.  Sift together the flour, baking powder and cacao powder (or chocolate powder). Gently add the flour mixture to the wet ingredients, a bit at a time, alternating with the rice milk. Be careful not to overmix.  Cook in the oven for half an hour.
  3. Meanwhile, make the brownie layer: sift flour into the same bowl you used to make the chocolate cake layer. Stir in the nuts and chocolate chips.  Melt the butter and chocolate over a pan of simmering water.  Add in the milk, sugar and egg.  Pour the mixture into the dry ingredients.  Stir until just combined.
  4. After half an hour in the oven, remove the cake layer from oven and place chocolate mint thins across the surface
  5. Pour the brownie mixture over the chocolate cake and bake for 15 minutes or until the top is set but still has a slight wobble.
  6. Allow to cool in the tin.

mint, chocolate, grasshopper, macadamia, brownie, Is it important to you to have ‘healthy treats’ or do you need to indulge once in a while?


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