Thin Mint Chocolate Cake. Homemade chocolate cake, layered with mint cookie buttercream frosting, topped with a layer of mint chocolate cookie buttercream frosting, drizzled with homemade chocolate ganache and topped with chocolate mint cookies.
Thin Mint Chocolate Cake
Chocolate and mint are an awesome pair when it comes to desserts. This chocolate cake recipe starts with a homemade chocolate cake. Then homemade mint cookie buttercream frosting that is layered between the cake and on top. Then a layer of homemade chocolate ganache some swirls of mint buttercream and thin mint cookies on top. I know it sounds like it is a bit complicated but I promise you it is not hard to make at all.
Mint Chocolate Recipes
I am a Girl scout leader for my daughters troop and one of my favorite things is cookie season. Not only do I love the cookies but I love being able to get creative with the cookies and come up with more tasty recipes to use them in.
I also use the time that cookies are being sold to work on creating recipes that are inspired by the cookies so that I can enjoy the cookie flavors I love all year long.
My two favorite Girl Scout cookies are Thin Mints and Samoas and I have come up with lots of recipes that include the amazing flavors. If you love Girl Scout cookies, then be sure to check out some of my other recipes.
Girl Scout Cookie Inspired Recipes
- Samoa Pudding Parfaits
- Chocolate Dipped Shortbread Cookie Ice Cream Sandwiches
- Samoa Mini Cakes
- Girl Scout Cookie Samoa Pie
- Samoa Cupcakes
- Smore’s Cookie Sandwiches
- Thin Mint Cookie Pops
Tips for Making this Recipe
Mint Chocolate Cookies. When it is Girl Scout cookie season I use Thin mint cookies, and then we call this a Thin Mint Chocolate Cake. However it is not always cookie season so I have found solutions to make this amazing mint chocolate cookie cake any time of the year. If you have an Aldi near you, head on over and grab their copy cat thin mint cookies, they are in a green package and called Fudge Mint Cookies. If you do not have an Aldi you can use the Keebler Grasshopper cookies to make this recipe.
Frosting Swirls. When you are making this cake you are going to want to make frosting swirls on top of the cake, to do this you will do it in the same way as making frosting swirls on top of cupcakes. If you have never done frosting swirls check out how to make an icing swirl.
Allow the cake to cool completely. It is important that the cake cools completely before you add the frosting.
Allow the ganache to cool. You do not want to use the ganache as soon as you make it, it is important to allow it to cool.
How to Store Left Overs
If you have left overs of this cake then you will want to store the cake covered in plastic wrap and then keep in the fridge. The cake will keep for 3-4 days.
Thin Mint Cake Chocolate Ingredients
- Homemade Chocolate Cake
- 8 Thin mint cookies, Fudge Mint Cookies or Keebler Grasshopper cookies
- Mint Cookie buttercream Frosting
- Chocolate Ganache
How to make Thin Mint Chocolate Cake
Make the homemade chocolate cake and allow it to cool completely.
While the cake is cooling make the Mint cookie buttercream frosting and the chocolate ganache.
When the cake is cool, slice each cake to make 2 cake layers per cake, having 4 cake layers total.
Layer cake with frosting in between. Frost with cookie mint buttercream.
Drizzle the ganache on top of the cake and let it run down the sides.
Then add swirls of butter cream on top and place a cookie in each swirl.
Cake Recipes
Thin Mint Chocolate Cake
Ingredients
Thin Mint Cake Ingredients
- Homemade Chocolate Cake
- 8 Thin mint cookies or Fudge Mint Cookies or Keebler Grasshopper cookies
- Mint Cookie buttercream Frosting
- Chocolate Ganache
Chocolate Cake Recipe Ingredients
- 1 3/4 cup flour
- 2 cup sugar
- 1 cup cocoa
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup oil
- 2 teaspoon vanilla
- 1 cup boiling water
Mint Cookie Buttercream Frosting Ingredients
- 1/2 cup unsalted Butter
- 1/2 cup Shortening
- 1 pound confectionary sugar
- 3/4 tablespoon hot water
- 1 teaspoon mint extract
- 20 Thin Mint Cookies
- 8 drops green food coloring optional
Chocolate ganache
- 3 oz semi-sweet or bittersweet chocolate
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
How to Make Chocolate Cake
- Preheat oven to 350 degrees. Spray two 6 inch cake pans with pan spray.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- In a separate bowl add the eggs, whole milk, oil, and vanilla.
- Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
- Beat for 3 minutes on medium.
- Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
- The batter may be a little runny.
- Divide the cake batter between two 9 inch cake pans.
- Bake at 350 for 30-45 minutes, or until the cake is firm.
- Remove from the oven allowing to cool for 10 minutes.
- Remove from the pan placing each on a wire rack to cool completely.
- While the cake is cooling make your mint buttercream frosting
How to Make Mint Cookie Buttercream Frosting
- Start off by mixing the soft butter and shortening together till nice and creamy on medium speed.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture.
- Once you have added all the sugar to the mix add in the hot water and the mint extract.
- Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.
- Crush 20 thin mint cookies and stir them into the buttercream.
How to Make Chocolate Ganache
- In a small saucepan, bring the cream to a boil.
- Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth.
- Stir in the vanilla extract.
- Transfer the glaze to a small bowl.
- Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
How to Make Thin Mint Chocolate Cake
- Slice each cake in half so you end up with four layers of cake. Split the buttercream frosting equally into 2 bowls. Set one aside and use the contents of the first one to build the cake layers.
- Place your first layer of cake onto your serving tray. Top the cake with a layer of buttercream, repeat this pattern until you have topped the cake with the last layer of cake.
- Take the second bowl of frosting and add 1/4th of it to a piping bag with a large straight piping. Using the remainder of the frosting, apply a layer of buttercream to the outside of the cake and smooth it out with a offset spatula.
- Pour the cooled chocolate glaze onto the top of the cake, using an offset spatula gently spreading it evenly over the top of the cake, letting it start to drip down the edges.
- With the piping in the frosting bag, swirl the buttercream onto the top of the cake in eight spots along the edge and top each dot with a thin mint.
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