Mint Chocolate Chip Cake Roll
This delightful dessert combines rich chocolate and fresh mint in a soft, fluffy cake roll that is perfect for celebrations or everyday indulgence.
Servings 8 servings
Calories 325kcal
Ingredients
For the cake
- 3/4 cup all-purpose flour Light and airy, this flour forms the base of our cake.
- 1/4 cup unsweetened cocoa powder Rich and chocolatey, adding depth to the flavor.
- 1 tablespoon baking powder This helps the cake rise, giving it a fluffy texture.
- 1 teaspoon salt To balance the sweetness and enhance the flavors.
- 3 large eggs, at room temperature These will add structure and moisture.
- 1 cup granulated sugar Sweetness to delight your palate.
- 2 tablespoons vegetable oil This keeps the cake moist and tender.
- 1 teaspoon pure vanilla extract A dash of warmth to enhance the flavor.
For the filling
- 1 1/2 cups heavy cream, chilled For an indulgent mint whipped filling.
- 1 cup powdered sugar To sweeten the whipped cream.
- 1/2 teaspoon peppermint extract The star that gives the cake its refreshing minty essence.
For the ganache
- 1 cup heavy cream Creates a luscious chocolate topping.
- 1 cup semisweet chocolate chips For that rich chocolate flavor in the ganache.
For garnishing
- to taste chocolate chips For added visual appeal and taste.
- to taste fresh mint leaves A touch of freshness to elevate your dessert.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, beat eggs and granulated sugar until the mixture is light and fluffy, which should take around 3-5 minutes. Add in the vegetable oil and vanilla extract, stirring to combine.
- Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Be careful not to overmix; a few lumps are fine!
- Pour the batter evenly into the prepared pan, spreading it out smoothly, and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Filling and Rolling
- While the cake is baking, whip together the heavy cream and powdered sugar in a separate bowl until soft peaks form. Mix in the peppermint extract and, if desired, add a few drops of green food coloring to give your filling a vibrant mint hue.
- After baking, allow the cake to cool for a few minutes. Then, carefully roll it up starting from one of the short ends using a clean kitchen towel dusted with powdered sugar. Let it cool completely while rolled up.
Ganache and Assembly
- For the ganache, heat the remaining heavy cream in a pan until it just begins to simmer. Pour it over the chocolate chips in a bowl and stir until the mixture is silky and smooth.
- Once the cake has cooled completely, gently unroll it from the towel. Spread an even layer of the mint whipped cream filling onto the cake, leaving a small border around the edges.
- Roll the cake back up carefully, starting from the same end you rolled from before. Place it seam side down on a serving platter.
- Drizzle the rich ganache over the top of the cake roll, allowing it to drip down the sides. Garnish with extra chocolate chips and fresh mint leaves for a beautiful presentation.
- Chill the cake roll in the refrigerator for at least an hour before slicing and serving.
Notes
For a more intense chocolate flavor, consider using dark chocolate cocoa powder instead of regular unsweetened cocoa powder. Make sure your heavy cream is ice-cold before whipping, as this helps achieve maximum volume and stability. Rolling the cake while warm helps to prevent cracking. Be gentle during this process, and don’t worry if it doesn’t look perfect at first! If you want to make the cake in advance, you can store it in the refrigerator for up to 2 days before serving or freeze it (without ganache) for up to a month.