Mint Chip Cake Roll

Many people allow the rolling process for cake rolls to spook them from even attempting, but it doesn’t have to be so hard! Cake rolls can be an intimidating undertaking; thankfully, I’ve got all the tips and tricks you’ll need to bake a deliciously minty dessert (and have it come out in one piece!)

Why You’ll Love This Recipe

Refreshing peppermint, decadent chocolate ganache, and fluffy whipped cream intertwine to create a unique treat that everyone is sure to enjoy.

This is my go-to chocolate cake roll recipe and it works every time…and if it cracks, well, thank goodness for chocolate ganache.

Ingredients in a Mint Chocolate Chip Cake Roll

  • Eggs – Beating the eggs is what gives the cake it’s sponginess and texture. If you don’t beat the eggs enough you will have a dense, flat, hard cake.
  • Brewed coffee or water – Adds a little bit of moisture to the cake. You can use either one, but the coffee brings out the chocolate flavor.
  • Cocoa powder – Use unsweetened cocoa powder. This recipe hasn’t been tested with Dutch process.
  • Powdered sugar – I use this to aid in rolling the cake.
  • Peppermint extract – I prefer peppermint to mint extract.
  • Heavy Whipping Cream – for the whipped cream filling.

Be sure to see the recipe card below for full ingredients & instructions!

How to Make a Mint Chocolate Chip Cake Roll

  • Make the frosting: To make this ganache-glaze hybrid, you’ll first heat the heavy whipping cream in a saucepan until it begins to bubble around the edges. Place your chocolate chips in a medium-sized bowl and pour the heated cream over them, allowing them to sit for about thirty seconds before whisking smooth.  Mix in the peppermint and vanilla extracts and then refrigerate for several hours, until the ganache has become thick. Cover the bowl with plastic wrap and stir occasionally.
  • Preheat the oven: Prepare your jelly roll pan by lining it with foil and spraying it with cooking spray. Preheat your oven to 350°F.
  • Combine cake ingredients: On high speed, beat eggs for about three minutes, until they are frothy in texture and dark yellow in color. Once beaten thoroughly, beat in coffee, vanilla extract, and sugar. In a separate mixing bowl, whisk together salt, baking powder, flour, and cocoa. Once combined sufficiently, stir them completely into your wet ingredients.
  • Bake: Pour the cake batter into your prepared pan and spread evenly. If you’re worried that your batter appears thin, don’t fret – in order to roll up your cake, the batter must be spread out in an even, very thin layer. Make sure that the batter has been spread to every corner of the pan. Bake the cake for 9 to 11 minutes at 350°F.
  • Roll the cake: While the cake is in the oven, clear an area in your workspace to spread out a clean kitchen towel. Lay the towel completely flat and sprinkle it generously with powdered sugar. Immediately after the cake is done, remove it from the oven and gently flip the pan over and onto the kitchen towel, removing the foil from the cake if it came out with it. From the short end of the cake, fold the edge of the towel over the cake (about a half inch) and begin rolling the cake, tightly yet gently, into the towel. Once rolled, allow the cake to cool completely inside the towel – this should take over an hour.
  • Make the filling: As your cake cools, you can begin to make the filling. Whisk the heavy cream while slowly adding in powdered sugar. Gradually add the peppermint extract to taste. Continue to beat the powdered sugar, whipping cream, and extract until stiff peaks form and stir in food coloring.
  • Assemble the cake: Once your cake has entirely cooled, delicately unroll it from the towel. It will likely retain a bit of a curve, not laying completely flat. Spread the whipped cream filling across the cake while leaving about an inch on each end bare. Sprinkle with mint baking chips or mini chocolate chips before carefully re-rolling your cake. Using plastic wrap, cover your cake and allow it to chill for at least an hour before attempting to frost it.
  • Decorate: After the cake has chilled, place the cake roll on a wire rack over a cookie sheet and begin to pour your chocolate ganache over the cake, glazing it as evenly as you can. Make sure that the ganache covers each side of the roll. Once entirely glazed, move the roll to a plate and garnish as you wish with chocolate or mint chips. Chill again for at least an hour before serving.
cake roll covered in chocolate filled with mint filling.

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