Dessertscrazyforcrust4.3
Mint Chip Cake Roll
A chocolate cake roll filled with mint whipped cream and mini chocolate chips, topped with a milk chocolate ganache. Perfect for the mint chocolate lovers in your life!
👥 12 Servings👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●pan
- ●oven
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Make the Frosting
2
Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for ⏱️ 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before.
3
Make the Cake
4
Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
5
Beat eggs at high speed for ⏱️ 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
eggs3½ teaspoon vanilla extractvanilla extract1 teaspoon
6
Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
baking powder1 teaspoon
7
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for ⏱️ 9-11 minutes (mine took 10).
8
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Powdered sugar (to aid in rolling)powdered sugar4 tablespoons
9
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
10
Make the Filling:
11
Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring.
Powdered sugar (to aid in rolling)powdered sugar4 tablespoons
12
Assemble Cake
13
Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting.
14
Place cake roll on a wire rack set over a cookie sheet. Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered.
15
Note: You'll have leftover frosting. Eat it with a spoon, or make it into hot chocolate!
16
Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
Nutrition Facts
calories
412 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
2 g
sugar Content
35 g
sodium Content
98 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
96 mg
carbohydrate Content
44 g
saturated Fat Content
15 g
unsaturated Fat Content
6 g
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