Description
This Mint Chocolate Chip Cake Roll is a delightful dessert that combines the refreshing taste of mint with rich chocolate in a beautiful presentation.
Ingredients
Scale
- 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 (for ganache)
- 1 cup semisweet chocolate chips
- Chocolate chips (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Begin by preheating your oven to 350°F (175°C). Line your jelly roll pan with parchment paper to ensure that the cake releases easily once baked. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Setting this mixture aside allows the leavening agent to incorporate properly later on.
- In a larger bowl, whisk together the eggs and granulated sugar using a handheld or stand mixer until light and fluffy, about 3-5 minutes. Add in vegetable oil and pure vanilla extract; mix until just combined. Gently fold in the dry ingredient mixture until fully incorporated without overmixing. Spread batter evenly in the lined pan and bake for approximately 12 minutes, until it springs back when touched lightly.
- Once the cake has finished baking, carefully flip it onto a clean kitchen towel dusted with cocoa powder. Starting from one of the short edges, roll the cake tightly with the towel inside. Let it cool completely to set the shape.
- To create the mint whipped cream, whip the heavy cream in a chilled bowl until it starts to thicken, reaching soft peaks. Gradually add powdered sugar, peppermint extract, and optional green food coloring, continuing until stiff peaks form.
- Once the cake has cooled completely, gently unroll it from the towel and spread the mint whipped cream evenly across it. Re-roll the cake tightly without the towel, wrap in plastic wrap, and chill in the refrigerator for at least one hour.
- For the chocolate ganache, heat the heavy cream in a small saucepan until it simmers. Remove from heat and pour over the semisweet chocolate chips in a heat-proof bowl. Allow it to sit for about 5 minutes, then stir until smooth and glossy.
- Take the chilled cake roll from the fridge, pour the ganache over the top, allowing it to drip down the sides. Garnish with additional chocolate chips and fresh mint leaves. Chill briefly to set the ganache before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 75 mg
- Protein: 4 g