Description
This Delectable Mint Chocolate Chip Cake Roll features a moist chocolate sponge cake filled with fluffy mint whipped cream and topped with a rich chocolate ganache. Perfectly balanced with a refreshing hint of peppermint and a smooth texture, this elegant yet simple dessert is ideal for special occasions or a delightful treat for chocolate and mint lovers.
Ingredients
Scale
Cake
- 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
Mint Whipped Cream Filling
- 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)
Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Garnish
- Chocolate chips (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. In a larger bowl, whisk eggs and granulated sugar until light and fluffy (3-5 minutes). Add vegetable oil and vanilla extract; mix until combined. Gently fold the dry ingredients into the wet mixture without overmixing. Spread batter evenly in the pan and bake for about 12 minutes, or until the cake springs back when touched lightly.
- Roll the Cake: Immediately after baking, flip the hot cake onto a clean kitchen towel dusted with cocoa powder. Roll the cake tightly with the towel starting from a short edge to prevent cracking. Allow it to cool completely in the rolled position to set the shape.
- Make the Mint Whipped Cream: Using a chilled bowl and beaters, whip heavy cream until soft peaks form. Gradually add powdered sugar, peppermint extract, and optional green food coloring. Continue whipping until stiff peaks form, creating a fluffy, spreadable whipped cream.
- Assemble the Cake Roll: Once the cake is cooled, carefully unroll it and spread the mint whipped cream evenly over the surface, leaving a small border around the edges. Re-roll the cake tightly without the towel, forming the spiral. Wrap the cake roll in plastic wrap and chill in the refrigerator for at least one hour to set.
- Prepare the Chocolate Ganache: Heat 1/2 cup heavy cream in a small saucepan until it gently simmers. Remove from heat and pour over semisweet chocolate chips in a heat-proof bowl. Let sit for 5 minutes to melt the chocolate, then stir until smooth and glossy.
- Decorate and Serve: Remove the chilled cake from the fridge and pour the ganache over the top, allowing it to drip down the sides for an elegant look. Garnish with extra chocolate chips and fresh mint leaves. Chill briefly to set the ganache before slicing and serving.
Notes
- Rolling the cake while warm is crucial to avoid cracks in the sponge.
- Use a chilled bowl for whipping cream to achieve best volume.
- Green food coloring is optional but enhances the mint appearance.
- Store the cake roll refrigerated and consume within 2-3 days for optimal freshness.
- For a dairy-free variation, substitute heavy cream with coconut cream and use dairy-free chocolate.
