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Thin Mint chocolate Cake

Thin Mint Chocolate Cake

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.
Course Dessert
Cuisine American
Keyword Thin mint cake
Prep Time 45 minutes
Cook Time 1 hour
Servings 16 servings
Calories 581kcal
Author Lauren


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

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


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.


Serving: 1slice | Calories: 581kcal | Carbohydrates: 78g | Protein: 5g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 270mg | Potassium: 198mg | Fiber: 3g | Sugar: 56g | Vitamin A: 341IU | Calcium: 55mg | Iron: 2mg