Why Make This Recipe
The Mint Chocolate Chip Cake Roll is a delightful dessert that combines the classic flavors of mint and chocolate in a fun and eye-catching way. It’s a perfect choice for celebrations, parties, or simply as a sweet treat to enjoy at home. The cake roll is not only delicious but also visually stunning, making it a dessert that will impress your family and friends.
How to Make Mint Chocolate Chip Cake Roll
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Mint Chocolate Chip Cake Roll
- Total Time: 1 hour 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the classic flavors of mint and chocolate in a fun and eye-catching cake roll.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups heavy cream, chilled
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- Chocolate chips (for garnish)
- Fresh mint leaves (for garnish)
- Gluten-free flour (for a gluten-free cake)
- Dairy-free whipping cream (for a lactose-free alternative)
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Sift together flour, cocoa powder, baking powder, and salt in a medium bowl.
- Whisk eggs and granulated sugar in a large bowl until light and fluffy. Add vegetable oil and vanilla extract, mixing well.
- Gently fold the dry ingredients into the wet mixture until smooth. Avoid overmixing.
- Spread batter into the prepared pan and bake for 12 minutes.
- Flip the baked cake onto a kitchen towel dusted with cocoa powder and roll it with the towel inside to cool.
- Whip heavy cream in a chilled bowl until thick and then add powdered sugar, peppermint extract, and green food coloring, whipping until stiff peaks form.
- Unroll the cooled cake, spread mint whipped cream evenly, and roll the cake tightly without the towel. Wrap in plastic wrap and chill for at least 1 hour.
- Heat heavy cream in a saucepan until simmering, then pour over chocolate chips and stir until smooth for ganache.
- Pour the ganache over the chilled cake roll, garnish with chocolate chips and fresh mint leaves, then chill briefly to set the ganache before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups heavy cream, chilled
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- Green food coloring (optional, for a vibrant appearance)
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- Chocolate chips (for garnish)
- Fresh mint leaves (for garnish)
- Gluten-free flour for a gluten-free cake
- Dairy-free whipping cream for a lactose-free alternative
Directions:
Step 1: Prepare the Chocolate Cake
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper for easy release.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk eggs and granulated sugar until light and fluffy. Add vegetable oil and vanilla extract, mixing well.
- Gently fold the dry ingredients into the wet mixture until smooth. Avoid overmixing.
- Spread the batter evenly into the prepared pan. Bake for 12 minutes, or until the cake springs back when touched lightly.
Step 2: Roll the Cake
- Once baked, carefully flip the hot cake onto a clean kitchen towel dusted with cocoa powder.
- Starting from the short edge, roll the cake with the towel inside. This step creates the shape and prevents cracking later. Allow the cake to cool completely.
Step 3: Make the Mint Whipped Cream
- Using a chilled mixing bowl and beaters, whip heavy cream until it begins to thicken.
- Add powdered sugar, peppermint extract, and green food coloring. Whip until stiff peaks form.
Step 4: Assemble the Cake Roll
- Unroll the cooled cake gently. Spread the mint whipped cream evenly, leaving a small border around the edges.
- Re-roll the cake tightly (without the towel). Wrap it in plastic wrap and chill for at least 1 hour.
Step 5: Prepare the Chocolate Ganache
- Heat heavy cream in a small saucepan until it begins to simmer.
- Pour over semisweet chocolate chips and let sit for 5 minutes. Stir until smooth and glossy.
Step 6: Decorate and Serve
- Pour the ganache over the chilled cake roll, letting it drip down the sides.
- Garnish with chocolate chips and fresh mint leaves. Chill briefly to set the ganache before serving.
How to Serve Mint Chocolate Chip Cake Roll
Slice the Mint Chocolate Chip Cake Roll into thick pieces and serve it chilled. It pairs beautifully with a scoop of vanilla ice cream or a dollop of extra mint whipped cream on the side.
How to Store Mint Chocolate Chip Cake Roll
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the cake roll for up to a month. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer.
Tips to Make Mint Chocolate Chip Cake Roll
- Be gentle when rolling the cake to avoid cracks.
- Make sure all the ingredients are at room temperature for a smoother batter.
- Chill the mixing bowl before whipping the cream for better results.
Variation
You can customize this dessert by using different extracts, such as almond or chocolate, or by adding crushed cookies for a different texture.
FAQs
1. Can I make this cake roll ahead of time?
Yes! You can make the cake roll a day in advance and store it in the fridge.
2. Is it possible to make a gluten-free version?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
3. Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate or dark chocolate instead of semisweet chocolate for a different flavor profile.
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