Thin Mint Cookie Cake
Yield
1 cakePrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
girl scout mint cookies
crumbs, for cake |
* |
| 1 | cup |
girl scout mint cookies
crumbs, for topping |
* |
| 2 | tablespoons |
cocoa powder
|
|
| ⅓ | cup |
cake flour
|
|
| 8 | large |
eggs
separated |
|
| 8 | ounces |
chocolate
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
butter
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
girl scout mint cookies
crumbs, for cake |
* |
| 237 | ml |
girl scout mint cookies
crumbs, for topping |
* |
| 3E+1 | ml |
cocoa powder
|
|
| 79 | ml |
cake flour
|
|
| 8 | large |
eggs
separated |
|
| 231.2 | ml/g |
chocolate
|
|
| 59 | ml |
heavy whipping cream
|
|
Directions
Cream butter and sugar together until fluffy.
Add egg yolks, one at a time.
Add cocoa and a cup of girl scout mint cookie crumbs.
Add flour and mix until just combined.
Whip egg whites until stiff but not dry, fold egg whites into batter.
Bake in 9 inch pan at 350℉ (180℃) for 35 minutes.
Allow to cool for 15 minutes, then remove from pan.
Cool on wire rack.
Top cake with chocolate cream (8 oz chocolate melted with ¼ cup heavy cream)
Top chocolate cream with 1 cup girl scout mint cookie crumbs.
Finish with powdered sugar.
