Recipes For Grown Ups

Girl Scout Thin Mint Chocolate Cake

In honor of Girl Scout Cookie season and the entrepreneurial spirit of scouting, here is a recipe created by Chef Eric Carlson at the Dallas Omni Hotel. One bite will make you crave this iconic cookie even more. So this year, buy a few extra boxes of Thin Mints from your friendly scouting troop so you can bake this delicious cake for your family long past the end of the season.

Yes, the recipe has many steps, but believe me, the result is so worth it.


  • 2 cups all-purpose flour
  • 1-2/3 cups white granulated sugar
  • 2/3 cup unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure peppermint extract
  • 1 cup full-fat buttermilk, room temperature
  • 1 cup hot water

Mint Chocolate Chip Buttercream

  • 2 cups unsalted butter, room temperature
  • 7 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • 1 teaspoon pure peppermint extract
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • A few drops of green food color gel
  • 1/2 cup semi-sweet chocolate chips, finely chopped

Chocolate Ganache Drip

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Additional Fillings and Garnishes
  • 8 Thin Mint cookies, crushed into crumbs
  • 8 Thin Mint Cookies, whole (for garnish)


  1. Preheat the oven to 350F and prepare three 6-inch cake pans (or two 8-inch cake pans) by spraying the sides with cooking spray. Fit the bottoms with wax paper or a parchment cake circle.
  2. Place all the dry ingredients into the bowl of a stand mixer. Stir on low for 30 seconds to fully combine them.
  3. Add the vegetable oil, eggs, vanilla extract, peppermint extract, and buttermilk. Mix on low until just combined.
  4. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about two minutes. The batter will be very thin.
  5. Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely.

Mint Chocolate Chip Buttercream

  1. With a hand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color, about seven minutes.
  2. Add the powdered sugar a few cups at a time, mixing on low and scraping the sides of the bowl down after each addition. Make sure each addition is fully incorporated before adding the next one.
  3. Add the heavy whipping cream, vanilla extract, peppermint extract, and salt. Mix on medium-low for another two minutes until fully blended.
  4. Add a few drops of green food coloring until the desired shade of mint green is reached. Then, gently fold in the chopped chocolate.

Chocolate Ganache

  1. Place chocolate chips into a heat resistant bowl (glass or metal).
  2. In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to boil. (I look for small bubbles forming around the edge and a soft boil starting in the middle.) When you see the cream is just starting to boil, pour it into your bowl of chocolate. Let sit for one minute.
  3. Whisk the combination together until it’s uniform in consistency and there are no bits of chocolate left on your whisk.
  4. Cool ganache at room temperature for about 30 minutes, or until the ganache itself is room temperature.

Assembling the Cake

  1. Slice the cooled cake into thinner layers. Place the first layer on top of a cardboard cake circle. Ensure it stays put with a swipe of buttercream between the cake and cardboard.
  2. Add a layer of Mint Chocolate Chip Buttercream as filling, followed by a layer of crushed Thin Mint cookies.
  3. Place the next cake layer on top and repeat the fillings.
  4. Place the final cake layer, upside-down, on top.

Create the Design

  1. Frost the cake with Mint Chocolate Chip buttercream.
  2. Place the cake into the refrigerator for at least 20 minutes to firm up before adding the chocolate ganache.
  3. Once the chocolate ganache has reached room temperature and the cake finish is chilled, drip the cake with it.
  4. Return the cake to the refrigerator for at least five minutes before finishing the cake with buttercream piping and more Thin Mint cookies.


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