Mint Chocolate Chip Cake Roll - Perfect Dessert Idea

A delightful dessert combining the classic flavors of mint and chocolate in a fun and eye-catching cake roll.

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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.

Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to a month.