Good Monday Mornin! It was Thursday when I wrote this post & and it was a beautiful 65 degrees at 745am! This was such a treat especially because tonight it will be down to 25 or some stupid gross number like that! Cannot wait for Spring to be here in full effect! There is something absolutely wonderful about the breeze on sunny days like this morning. I think it reminds me of being on the beach with nothing to do but, enjoy the beauty and goodness of Jesus. Speaking of which- Good Friday- April 3 I will be making my first appearance on said beach! I’m already praying it’s warm enough to stay for a long time!
Anyway, along with warm Spring Sunshine I also have a sincere love & appreciation for Girl Scout Cookies! Not all of them are good enough for me to drop a whopping $3.50 a box though! Thin Mint cookies… they do it for us don’t they? They have a slight mint that is just perfect to me because it’s not an overwhelming minty taste like a candy cane. Add that rich chocolate flavor & that is crazy good. They freeze beautifully and honestly I prefer to eat them right out of the freezer. If I am really honest I prefer to eat them sleeve at a time because, really, they put like 12 cookies in that sleeve & while I can’t prove it I am convinced each year they are a little smaller thus making it perfectly acceptable to inhale a box when you first get your hands on them. Shameful, right?
Especially this year because for the first time ever there was no little girl coming to the office with an order form. My co-workers sent their kids in with the big guns. Yes, that’s right- this year the kids arrived onsite with COOKIES on hand! Ready to give you your treats on the spot! Very clever Girl Scouts, because, I would have to think you sold way more than ever!
After seeing them around the office for a week… those green boxes and silver sleeves on various spaces I was super excited! This cake became a idea that I had to bring to cake form. I warn you- It has several steps & lots of ingredients but, it’s special and so worth it. AND if you can handle making all of these glorious fillings and put it altogether you will feel super accomplished! Plus it’s the coolest green cake I have personally ever seen with the beauty of the dripping frosting AND AND This would be super impressive for St. Patrick’s Day!!
Okay; I’ll stop being silly because I really want you to make this. Get your printer ready because this is not for the faint of heart. You will be super sore if you write all of this down! I am going to skip step by step photos etc. because it would just be the longest blog recipe ever posted- If you have questions just ask! I’m happy to elaborate! Also, for a smaller cake you could honest 1/2 the cake recipe and make a very sweet normal size cake. :)
Make sure you have all your ingredients laid out when you begin. You will need to be able to go from item to item between each layer. Start with a clean work surface & If you can ice it right on the cake stand go for it!
Both the above & below parts can be made a day ahead if you’d like. You will have to re-whip the whipped cream and leave the buttercream at room temp covered but, that will save you time!
Take your ganache once it’s cooled and put some between 2 cookies. I put them in the fridge after to completely set before I added them to the final cake.
Start by piling on the cookie crumbs; about 1/3 cup between each layer. Spreading them evenly you will then add Oreos on top of this. I took the tops off of mine to show more of the green cream but, you do whatever makes you happy. I put about 10 Oreo halves but, would’ve been happier with 15 after I see everything together.
Now cover the cookie goodness with about 1 cup of the whipped cream & work quickly to finish the next. You will look something like this & then it’s time to put it in the fridge for about 30 minutes to stablize.
Once you have let the cake settle start frosting it with the chocolate goodness!
Using a spoon I just poured on tablespoons at a time until it dripped just as I wanted it Take it nice & slow so you don’t add to much but, making sure to cover the chocolate entirely on the top. Then as soon as you’re done add the thin mints on top making sure to push them down a little to give them a nice “seat”.
- White Chocolate Cream:
- 3 cups chilled heavy whipping cream, divided
- Milk Chocolate Ganache
- 1 Cup of heavy Cream
- Chocolate Cake:
- 2 + 1/2 C granulated sugar
- 4 tsp baking soda
- ½ tsp salt
- 1 C unsweetened cocoa powder
- 1 C vegetable oil
- 1 + 1/2 C buttermilk
- 3 large eggs
- 1 C rich coffee
- 1 tsp vanilla extract
- Dark Chocolate Buttercream
- 1 + 1/3 C unsweetened cocoa powder (Sifted)
- 12 tbsp butter, room temperature
- 3/4 Cup heavy cream
- 2 tsp vanilla
- Green Glaze
- ]1 cup (125 g) confectioners' sugar
- 2 tablespoons milk
- Green Food Color
- Mint Oreos ( about 30 depending on your preference)
- Thin mint Cookies (1 box)
- White Chocolate Whipped Cream
- Place white chocolate in large heatproof bowl.
- Bring 1 cup cream to simmer in saucepan.
- Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth.
- Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
- Milk Chocolate Ganache
- Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream as its super close to starting a soft boil take it off. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds.
- Turn off the and remove the cream from the stove.
- Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.
- Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a five minutes to give the chocolate time to soften and melt.
- Stir it until you see it coming together!
- Let it cool for at least 1 hour and then use for the thin mint cookie topper.
- The Best Chocolate ButterCream Ever
- Sift the powdered sugar and cocoa. This will prevent any lumps in your frosting- It's really worth the extra effort y'all.
- Make sure your butter is at room temperature. It makes the mixing of the buttercream a lot easier. Cream it for about 2-3 minutes in the mixer.
- Add in 1/2 of the powdered sugar/cocoa mixture and 1/2 the heavy cream. Once it's mixing together well add the remainder & the vanilla. Watch it come together and if it feels like it's struggling add more cream 1 tablespoon at a time to be careful not to make it too loose.
- Be patient. If you think you've been beating this frosting for what seems like hours, go just a little bit longer. If you follow all three steps, you'll get a beautiful and tasty frosting you'll be glad you waited for it!
- Chocolate Buttermilk Cake
- Preheat oven to 350 degrees F. Grease or line 3 – 8” baking pans and set aside.( You can easily do 2 9 inch pans with this also)
- Whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Add in the vegetable oil, buttermilk, and eggs. Stirring until well combined.
- Slowly pour in the coffee down the side of the bowl while stirring it into the mixture. Stir in vanilla.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the cake pans for 20 minutes before turning out.
- **Do not skip the coffee! It doesn't taste like coffee- I promise!**
- Green Glaze
- Combine sifted sugar & milk & Food color until color is bright green. You want it to be very thin so do not be alarmed. Pour it on slowly tablespoon full at a time using a knife or offset spatula to guide it to drips! I am using americolor green.