This amazing Thin Mint Chocolate Poke Cake is the perfect cake for Girl Scout Cookie lovers. This cake has a chocolate lover’s dream. Fluffy moist chocolate cake, creamy pudding and a homemade chocolate ganache on top, with Thin Mint cookie pieces, what’s not to love.
Table of Contents
Table of Contents
Thin Mint Chocolate Poke Cake
If you love Thin Mints this is the best cake you will ever taste. I love how this rich and moist chocolate poke cake comes together with the Thin Mint cookies. It keeps the cake from being overwhelmed with mint flavor but still gives the Thin Mint taste you love. If you wanted a bit more mint flavor you could add mint extract to the cake batter, the pudding or the ganache.
Ingredients
Scroll down to get all of the printable recipes with the full list of ingredients.
- Triple Chocolate Cake Mix- Using a store bought cake mix makes this cake easy to make. You can make chocolate cake from scratch if you prefer.
- Whole milk
- Eggs
- Canola oil
- Chocolate Pudding- This is used as the filling for the poke cake.
- Chocolate Chips- This is the base of the ganache.
- Heavy Whipping Cream- You want to make sure you use heavy cream. Using half and half or milk will not work well to make the ganache.
- Girl Scout Thin Mint Cookies – If you can not find the actual Thin Mint cookies, Walmart and Aldis sells a cheaper and version that tastes the same,
How to make Thin Mint Chocolate Poke Cake
- Preheat the oven, prepare the cake pan and make the cake batter according to the box.
- Pour the cake batter into the 9×13 pan.
- Bake the cake for 35 minutes. The cake is done when a knife inserted in the cake comes out clean.
- When the cake is cooled, poke holes into the over the entire cake.
- Fill the holes with the pudding and then refrigerate the cake for 30 minutes.
- Make the ganache and then pour the ganache over the cake, spreading evenly.
- Top the cake with the crushed cookie bits
- Cut, serve and enjoy!!!
What Do You Use to Poke Holes in a Cake?
When making the holes in the poke cake, you can use simple kitchen utensils. Use the handle of a spatula or spoon. Anything that can be inserted into the cake to create a hole can be used.
Can Poke Cakes Be Frozen?
If you have extra of this cake that will go bad before it can be eaten, this cake can be cut into slices and stored in the freezer. I like to freeze the cake first on a plate so that once it is frozen, it is easy to wrap it in plastic and then place it in the freezer bag. By freezing the cake before wrapping, the ganache doesn’t stick to the plastic wrap.
Can’t Get Enough Chocolate Mint?
If you love chocolate mint as much as I do, you have to try these other recipes!
- Mint Chocolate Chip Layer Cake
- Mint Chocolate Chip Cookies {Video}
- Chocolate Mint Brownies
- Chocolate Mint Cheesecake Mousse {No-Bake}
- Andes Mint Chocolate Fudge {4-ingredients}
Thin Mint Chocolate Poke Cake
Ingredients
- 2 boxes of triple chocolate cake mix
- 2 1/2 C whole milk
- 6 large eggs
- 1 C canola oil
- Chocolate Pudding
Chocolate Ganache Frosting:
- 1 C chocolate chips
- 1/2 C heavy whipping cream
- 8 girl 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 all ingredients until combined
- Pour batter into the 9x13 pan
- Bake for 35 minutes, use a knife to check if the center comes out clean
- When cake is baked, set aside to cool off then poke holes through the whole cake
- Follow the directions on the back of the pudding box to make the pudding
- Fill the holes with chocolate pudding 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
- Frost the top with the ganache
- Top with the crushed cookie bits
- Cut, serve and enjoy!!!
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