Thin Mint Chocolate Poke Cake is a Girl Scouts cookie lovers dream come true. A thin mint poke cake that is topped with a chocolate ganache and crumbled up thin mint cookies. The ultimate mint cake recipe.
Ingredients
2boxes of triple chocolate cake mix
2 1/2Cwhole milk
6large eggs
1Ccanola oil
Chocolate Pudding
Chocolate Ganache Frosting:
1Cchocolate chips
1/2Cheavy whipping cream
8girl scout thin mint cookies, chopped up
Instructions
Preheat oven to 350 degrees and spray the 9x13 pan with pam baking spray and set aside
Using a standing mixer, beat together the cake mix, eggs and canola oil.
Pour batter into the 9x13 pan.
Bake for 35 minutes, use a knife to check if the center comes out clean. Once the cake is done place on a cooling rack.
Then poke holes through the whole cake so the pudding will soak in.
In a bowl you will mix your milk and pudding together. Then once the cake has cooled you will fill in holes on cake.
Use a piping bag to squirt in the chocolate pudding into holes then refrigerate the cake for 30 minutes.
Using a small pot, heat up the heavy whipping cream until steaming.
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
Once the heavy whipping cream is heated, pour over the chocolate chips
Allow to sit for 1 minute before whisking until smooth