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Homemade Mint Chip Cake Roll photo

Mint Chip Cake Roll

This Mint Chip Cake Roll is a delightful dessert combining refreshing mint and rich chocolate. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups milk chocolate chips For a rich and creamy flavor.
  • 1 cup heavy cream Essential for a smooth and luscious filling.
  • 1 teaspoon vanilla extract Adds depth to the cake's flavor.
  • 1 teaspoon peppermint extract Gives that refreshing minty kick.
  • ½ cup mini chocolate chips or Andes Creme de Menthe Baking Chips For garnishing and added chocolatey goodness.
  • 3 eggs Provides structure and moisture to the cake.
  • ¾ cup granulated sugar Sweetens the cake beautifully.
  • 2 teaspoons brewed coffee or water Enhances the chocolate flavor.
  • 1 teaspoon vanilla extract For enhancing the overall taste.
  • ¾ cup unsweetened cocoa powder For that rich chocolate flavor.
  • ½ teaspoon salt Balances the sweetness.
  • 1 teaspoon baking powder Helps the cake rise.
  • ½ cup all-purpose flour Forms the cake base.
  • Powdered sugar To aid in rolling the cake.
  • 1 cup heavy whipping cream For a fluffy frosting.
  • 4 tablespoons powdered sugar Sweetens the frosting.
  • 1-2 teaspoons peppermint extract Adjust to taste for the frosting.
  • 6 drops green food coloring Adds a festive touch.
  • ½ cup mini chocolate chips or Andes Creme de Menthe Baking Chips For garnishing.

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Cooling rack
  • Plastic wrap
  • Sharp Knife

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper and lightly dust it with powdered sugar to prevent sticking.
  2. In a large mixing bowl, combine the eggs, granulated sugar, brewed coffee (or water), and 1 teaspoon of vanilla extract. Whisk until the mixture is thick and pale.
  3. Sift together the cocoa powder, salt, baking powder, and flour. Gradually fold the dry ingredients into the egg mixture until fully combined, being careful not to overmix.
  4. Pour the batter into the prepared baking sheet and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  5. Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely while rolled.
  6. In a mixing bowl, whip together 1 cup of heavy cream, 4 tablespoons of powdered sugar, and 1-2 teaspoons of peppermint extract until stiff peaks form. Fold in the mini chocolate chips or Andes chips.
  7. Once the cake has cooled, gently unroll it and spread the mint filling evenly over the surface. Be cautious not to tear the cake.
  8. Roll the cake back up, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
  9. Melt the 2 cups of milk chocolate chips with 1 cup of heavy cream in a microwave-safe bowl. Stir until smooth and allow to cool slightly before drizzling over the cake roll.
  10. When ready to serve, slice the cake roll with a sharp knife. Garnish with additional mini chocolate chips or Andes chips. Enjoy your Mint Chip Cake Roll!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, wrap slices in plastic wrap and foil, then freeze for up to 2 months.
  • To prevent cracking while rolling, roll the cake while it’s warm and use powdered sugar on the towel.