Mint Chocolate Chip Cake Roll
A delightful cake roll combining mint and chocolate flavors with a fluffy cream filling and glossy ganache, perfect for any occasion.
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour light and airy for the perfect cake texture
- 1/4 cup unsweetened cocoa powder for a rich chocolate base
- 1 tablespoon baking powder to give the cake its fluffiness
- 1 teaspoon salt to balance the sweetness
- 3 large eggs at room temperature for optimal mixing
- 1 cup granulated sugar for sweetness
- 2 tablespoons vegetable oil to keep the cake moist
- 1 teaspoon pure vanilla extract adds a warm undertone
Mint Whipped Cream Ingredients
- 1 1/2 cups heavy cream chilled, for whipped cream
- 1 cup powdered sugar for sweetness in the cream
- 1/2 teaspoon peppermint extract for refreshing mint flavor
- green food coloring optional, for a pop of color
Chocolate Ganache Ingredients
- 1 cup heavy cream for ganache, creates a silky chocolate topping
- 1 cup semisweet chocolate chips for irresistible chocolaty goodness
- additional chocolate chips for garnish
- fresh mint leaves for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about three minutes. Add the vegetable oil and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched.
Mint Whipped Cream Preparation
- While the cake is baking, prepare the mint whipped cream. In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the peppermint extract and food coloring (if using), then whip until you achieve stiff peaks.
Cake Assembly
- Once the cake is done, let it cool for a few minutes. Carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel and let it cool completely.
- While the cake cools, prepare the chocolate ganache. Heat the heavy cream in a saucepan until just simmering, then pour it over the semisweet chocolate chips in a bowl, letting it sit and then stir until smooth.
- After the cake has cooled, unroll it carefully. Spread a generous layer of mint whipped cream over the cake, then roll it back up, gently removing the towel.
- Drizzle the cooled chocolate ganache over the top of the cake and garnish with chocolate chips and fresh mint leaves.
- Chill the cake roll in the refrigerator for at least one hour before serving.
Notes
Ensure the cake is pliable and warm for rolling to prevent cracking. For a twist, add mini chocolate chips to the mint whipped cream and adjust food coloring as desired.