Happy St. Paddy’s Day! Today I have an amazing treat for you and it’s green, just in time to make for the famous green holiday.
Mint cookies and cream is my all-time favorite ice cream (I even had it at my wedding). So when I saw this recipe, I knew I had found my birthday cake for this year. After looking at the ingredients, I knew I had to make some changes to the recipe as well. I used whipping cream in place of the non-dairy whipped topping, mascarpone cheese instead of cream cheese for a less sweet, lighter taste, less sugar and I had to go with mint Oreo cookies. I’m not a regular visitor down the cookie aisle so I had no idea that mint Oreos were made until I saw this post from Sally’s Baking Addiction. OMG! Of course I had to make these little truffles too. (Which I did and yes they are soooo good!)
Back to this cake. I used my faithful super chocolate-y chocolate cake. It’s always moist and never fails me when I need a simple chocolate cake. The filling was an entirely different matter. My first attempt was a butter flop. Seriously, the cream turned into butter because it was whipped too much. Not what I was looking for. My second attempt was much better and exactly what I was looking for.
Of course what is a birthday cake without some sprinkles.
Get a look at that filling, yum! I just had to get better shot of all that green minty goodness. Be careful “testing” the filling or you won’t have enough for the cake! This is definitely not a healthy treat! That’s why I made a small cake. This guy is only 6″ in diameter. You can comfortably get 6-8 slices from it and not feel too bad about portion control. Plus there isn’t a bunch of leftover cake for you to feel guilty about hanging around the house.
This is after two pieces were sliced. It got a little too warm and did not cut as pretty as I hoped. It still was super yummy!
***Trial and Error Tip: Chill in fridge for about 15-30 minutes before slicing.
I hope you give this simple recipe a try.
Mint Oreo Cake
Inspired by Kraft Chocolate-Covered OREO Cookie Cake
Serves 6-8 people
Chocolate Cake (Makes 2 6″ cakes)
- 1 cup cake flour
- 1 cup sugar
- 1/2 cup cocoa powder (I used Ghirardelli’s)
- 1 tsp baking soda
- 2/3 baking powder
- 2/3 tsp salt
- 40 mL vegetable oil
- 1/2 cup buttermilk (or skim milk with 2-3 drops of lemon juice and wait 10 mins)
- 1/2 cup hot espresso
- 1 egg plus 3 tbsps egg whites
- 2 tsp vanilla
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 2 tsp vanilla
- 1 tsp peppermint extract
- 1 container (8 ounces) mascarpone cheese (or cream cheese)
- 1 tbsp half-and-half
- 1 tsp vanilla
- 1 tsp peppermint extract
- 2-4 drops of green food gel
- 1/2 bag of sandwich cookies
- 1/4 cup chocolate chips (I used Ghirardelli’s Milk Chocolate chips)
- 1 tsp half-and-half
1) In a bowl, combine all of your dry ingredients and mix on the lowest setting of your mixer to blend. Combine the buttermilk, oil, espresso, egg and vanilla in a pourable measuring cup. Slowly add the wet ingredients to the dry. Mix for 2 minutes, until everything is combined. Pour into prepared pans evenly. Bake at 350 degrees F for 20-25 minutes. The center will be solid and spring back at your touch. Cool on wire rack completely. Wrap in cling wrap and place in freezer for a minimum of 2 hours or overnight.
2) In a clean mixing bowl, place the mascarpone cheese, half-and-half, vanilla and peppermint extracts to blend until smooth. Scrap out and place in a separate bowl. In the same mixing bowl, pour in the whipping cream, powdered sugar and extracts and beat until soft peaks begin to form. Fold in the whipped cream into the cheese with 2-4 drops of green food gel, until color intensity is achieved.
3) In a zipper-closed plastic bag, place the cookies. With a rolling pin, wooden spoon or your hands, crush cookies to desired crumb. Add to filling mixture.
4) Place the flat side of one cake on a cake round or desired serving plate. Spoon on filling to desired thickness. (I went for the double-stuffed look.) Place second cake on top of filling flat side up, pushing down slightly to get the puffed look.
5) In a microwave safe bowl, place chocolate chips and half-and-half. Microwave for 15 seconds on full power and stir. Heat for 5 second intervals until chocolate is smooth. Spread chocolate on top of cake. Garnish as desired.