Description
Silky smooth mint chocolate roll cake invites sweet indulgence with its delicate layers of rich chocolate and cool mint cream. Elegant Swiss roll promises delightful textures that melt perfectly on your palate, offering a sophisticated dessert experience you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 1/2 cups heavy cream, chilled
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
Flavor and Liquid Ingredients:
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
- Extra chocolate chips
- Fresh mint leaves
Instructions
- Preheat the oven to 350°F (175°C) and prepare a jelly roll pan by lining it with parchment paper.
- Sift together flour, cocoa powder, baking powder, and salt in a medium bowl to ensure a smooth, lump-free dry mixture.
- In a separate large bowl, vigorously whisk eggs and sugar until the mixture becomes light and fluffy, creating a pale, voluminous base.
- Gently incorporate oil and vanilla extract into the egg mixture, stirring until fully integrated and maintaining the airy texture.
- Carefully fold the sifted dry ingredients into the wet mixture, using a gentle motion to preserve the cake’s potential lightness.
- Spread the batter evenly across the prepared pan, ensuring a uniform thickness, and bake for exactly 12 minutes until the cake springs back when touched.
- Immediately after removing from the oven, carefully roll the hot cake in a towel dusted with cocoa powder, allowing it to cool completely while maintaining its rolled shape.
- Prepare the mint filling by whipping heavy cream with powdered sugar, peppermint extract, and a touch of food coloring until it reaches a smooth, spreadable consistency.
- Gently unroll the cooled cake, spread the mint filling evenly across the surface, then carefully re-roll the cake without the towel.
- Refrigerate the filled cake for 1 hour to set the filling and stabilize the roll.
- Create the chocolate ganache by heating cream until it’s just about to simmer, then pouring it over chocolate chips and allowing it to sit for 5 minutes before stirring until perfectly smooth.
- Remove the chilled cake and generously pour the glossy ganache over the entire surface, ensuring complete coverage.
- Finish by decorating with scattered chocolate chips and delicate fresh mint leaves for an elegant and appetizing presentation.
Notes
- Swap regular flour with almond or gluten-free blend for a celiac-friendly version that maintains the cake’s delicate texture.
- Use room temperature eggs for a fluffier, more even cake rise, ensuring consistent mixing and better volume.
- Adjust peppermint extract gradually, tasting as you go to prevent overwhelming the chocolate’s rich flavor.
- Prepare the cake and filling a day ahead, storing separately in the refrigerator to enhance flavor development and reduce day-of preparation stress.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg