• 1 C ground thin mint cookies
• A few whole thin mint cookies for decorations

Cake Directions:

• Preheat oven to 350 degree's and spray all 3 cake pan with pam baking spray and set aside
• Using a standing mixer, beat together all ingredients until combined
• Divide the batter between the three baking pans
• Bake in the oven for 25-35 minutes or until a toothpick comes out clean in the center
• Allow the cakes to cool completely before removing from cake pans
• Place the cakes onto a cutting board
• Using a cake slicer, remove the domes from the cakes
• Place one layer of cake onto the cake board

Thin Mint Frosting directions:

• Using a standing mixer, beat all ingredients together of the frosting until stiff peaks form. About 5-7 minutes
• Scoop about 1 C of the frosting onto the first layer of cake
• Place the second layer of cake on top
• Scoop about 1 1/2 C of frosting into another bowl and set aside
• Using remaining frosting, frost entire cake
• Coat the bottom of the cake in the thin mint crushed cookies

Chocolate ganache

• In a small pot, heat up the heavy whipping cream until simmering
• Place the chocolate chips into a heat safe bowl
• Once the heavy whipping cream is steaming, pour the heavy whipping cream over the chocolate chips and let sit for a minute
• Whisk until smooth
• Gradually pour the chocolate ganache into drizzles over the top of the cake
• Allow the ganache to harden
• Pipe dollops onto the top of the cake
• Place a thin mint cookie next to the dollops
• Cut into slices and enjoy