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Thin Mint Cake

Thin Mint Poke Cake

This Thin Mint Poke Cake is made up of super moist rich chocolate cake and topped with creamy chocolate ganache frosting.
5 from 6 votes
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 8 Slices
Calories: 1024kcal


  • 2 boxes of triple chocolate cake mix
  • 2 1/2 C whole milk
  • 6 large eggs
  • 1 C canola oil
  • 2 boxes Chocolate Pudding made per directions. Small boxes

Chocolate Ganache Frosting

  • 1 C chocolate chips
  • 1/2 C heavy whipping cream
  • 8 girl scout thin mint cookies chopped up


  • 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
  • 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!!!


  1. You will want to prepare the pudding as the package lists.  However, you do not have to chill the pudding.
  2. You can use other Fudge Mint Cookies if you cannot find Girl Scout Cookies


Serving: 1Slice | Calories: 1024kcal | Carbohydrates: 107g | Protein: 15g | Fat: 64g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 1047mg | Potassium: 540mg | Fiber: 4g | Sugar: 64g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 305mg | Iron: 7mg