If you love the refreshing zing of mint paired with rich, decadent chocolate, then this Mint Chocolate Roll Cake Recipe is about to become your new favorite dessert to bake and share. This elegant yet approachable cake combines a light chocolate sponge rolled with a dreamy mint-infused whipped cream, all wrapped up in a luscious chocolate ganache. It’s the perfect treat to brighten up any occasion, delight your guests, or simply enjoy a slice with your afternoon tea. I’m so excited to walk you through this recipe step by step because the Mint Chocolate Roll Cake Recipe delivers both on flavor and presentation in the most delightful way.
Ingredients You’ll Need
Gathering the right ingredients for this Mint Chocolate Roll Cake Recipe is simple, but each one plays a starring role in balancing flavor, texture, and visual appeal. From eggs that provide a tender sponge to peppermint extract that adds that signature coolness, every component is essential for perfect results.
- 4 large eggs (room temperature): Provide structure and help the batter rise to a fluffy texture.
- 3/4 cup granulated sugar: Sweetens the cake and contributes to a light, airy texture when beaten with eggs.
- 1 teaspoon vanilla extract: Adds depth and warms up the chocolate flavor.
- 3/4 cup all-purpose flour: The base of the cake, giving it structure without weighing it down.
- 1/4 cup unsweetened cocoa powder: Delivers that rich chocolate taste and beautiful dark hue.
- 1 teaspoon baking powder: Helps the cake rise just perfectly for a tender crumb.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- Powdered sugar for dusting towel: Prevents sticking when rolling the cake and adds a touch of sweetness.
- 1 cup heavy whipping cream (cold): Whipped into fluffy peaks to create the luscious mint cream filling.
- 1/3 cup powdered sugar: Lightly sweetens the whipped cream filling.
- 1/2 teaspoon peppermint extract: The star flavor, providing cool minty freshness—use sparingly for balance.
- Green food coloring (optional): Adds a festive, minty color to the whipped cream.
- 6 ounces semisweet chocolate, chopped: For the decadent ganache that coats the roll cake.
- 1/2 cup heavy cream: Heated and combined with chocolate to create the silky ganache.
How to Make Mint Chocolate Roll Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper, greased lightly to keep things smooth. In a large bowl, beat your eggs with granulated sugar until the mixture is thick, pale, and has tripled in volume. This aeration is key for a light cake. Stir in the vanilla extract for that lovely aroma.
Step 2: Combine Dry Ingredients and Fold Into Batter
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Carefully fold these dry ingredients into your whipped egg mixture. The goal here is to combine just enough to avoid deflating your batter while ensuring even chocolate flavor throughout.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan and bake for 10 to 12 minutes. You’ll know it’s done when the cake springs back with a gentle touch. Don’t overbake—the cake needs to stay pliable for rolling later.
Step 4: Roll the Cake While Warm
Right after baking, generously dust a clean kitchen towel with powdered sugar and invert the cake onto it. Gently peel off the parchment paper, then roll your cake up in the towel from the short end. Rolling it warm prevents cracks and sets the shape as it cools completely.
Step 5: Prepare the Mint Cream Filling
Chill a bowl and beat the heavy cream with powdered sugar and peppermint extract until you see stiff peaks forming. Add a few drops of green food coloring if you want that classic mint look. This whipped mint cream brings the refreshing contrast to the rich chocolate sponge.
Step 6: Assemble the Roll
Carefully unroll your cooled cake and spread the mint cream evenly across the surface. Then, roll it tightly again to seal that creamy center inside. This step creates the signature swirl when sliced.
Step 7: Make the Chocolate Ganache
Heat the remaining cream until it just starts to simmer, then pour it over chopped semisweet chocolate. Stir gently until smooth and glossy. Once it cools slightly, spread this decadent ganache over the outside of your cake roll for a shiny, irresistible finish.
Step 8: Chill and Slice
Place the finished roll in the refrigerator for at least 30 minutes to set the ganache and make slicing easier. When ready, slice into beautiful spirals and serve to delighted smiles.
How to Serve Mint Chocolate Roll Cake Recipe
Garnishes
A dusting of powdered sugar or a few fresh mint leaves on top adds an elegant touch that emphasizes the cake’s vibrant mint flavor. For extra indulgence, sprinkle some chocolate shavings or drizzle a little extra ganache over each slice.
Side Dishes
This Mint Chocolate Roll Cake Recipe pairs wonderfully with a simple glass of cold milk or a restored peppermint tea to complement the mint flavor. For adults, a splash of peppermint schnapps or a cup of black coffee can balance the sweetness beautifully.
Creative Ways to Present
Try slicing the roll into smaller bite-size pieces and arranging them on a dessert platter with assorted berries for a colorful display. You can also serve it with a scoop of vanilla ice cream for a delightful contrast between cold and creamy against the rich cake.
Make Ahead and Storage
Storing Leftovers
Keep your Mint Chocolate Roll Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days without losing its moistness or that wonderful flavor combination.
Freezing
You can freeze this roll cake by wrapping it snugly in plastic wrap and then aluminum foil. It stays well for up to 1 month in the freezer. When ready to enjoy again, thaw it overnight in the refrigerator for best texture retention.
Reheating
No need to reheat since this cake is best served chilled to keep the ganache firm and the mint cream fresh. If you prefer the ganache a bit softer, let it sit at room temperature for 10 to 15 minutes before slicing and serving.
FAQs
Can I use fresh mint instead of peppermint extract?
While fresh mint leaves add a lovely aroma, their flavor is more subtle and less concentrated than peppermint extract. For that iconic minty punch in the cream filling, peppermint extract is the best choice.
What if I don’t have green food coloring?
Green food coloring is purely optional and only used to emphasize the mint theme. If you prefer a natural look, skip it altogether and let the cream remain a classic white—it tastes just as delicious!
How do I prevent cracks when rolling the cake?
Rolling the cake while it is still warm is crucial to prevent cracks. Also, dusting the towel generously with powdered sugar and rolling gently but firmly helps maintain a smooth spiral without breaking the delicate sponge.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a good-quality gluten-free blend that works for cakes. Just be mindful that texture might change slightly, but the flavor will still shine.
Is the Mint Chocolate Roll Cake Recipe suitable for vegetarians?
Absolutely! All the ingredients in this recipe are vegetarian-friendly, making it a great dessert option to accommodate vegetarian guests without sacrificing any flavor or indulgence.
Final Thoughts
I truly hope you give this Mint Chocolate Roll Cake Recipe a try because it’s a showstopper that’s both stunning and surprisingly simple to make at home. Each bite carries that marvelous mint and chocolate harmony, wrapped in a soft, fluffy cake that practically melts in your mouth. Whether it’s a celebration or just a special treat for yourself, this roll cake promises to bring joy and delightful memories every time.
Print
Mint Chocolate Roll Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes plus chilling time
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mint Chocolate Roll Cake is a delightful dessert featuring a tender chocolate sponge cake rolled with a refreshing mint-flavored whipped cream and topped with a luscious chocolate ganache. Perfect for celebrations or a special treat, this cake combines rich chocolate and cool peppermint in a visually stunning roulade.
Ingredients
Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting towel
Mint Whipped Cream Filling
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
Chocolate Ganache
- 6 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the cake batter: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick, pale, and has tripled in volume. Add the vanilla extract and mix to combine. In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until just combined, careful not to deflate the batter.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, or until the cake springs back lightly when touched and appears set.
- Roll the cake while warm: Immediately after removal from the oven, generously dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, carefully peel off the parchment paper, and gently roll the cake up in the towel starting from the short end. This step helps shape the cake and prevents cracks. Allow the rolled cake to cool completely.
- Prepare the mint whipped cream: In a chilled bowl, whip the cold heavy cream with the powdered sugar and peppermint extract until stiff peaks form. Add green food coloring if desired and gently mix to combine.
- Fill and re-roll the cake: Carefully unroll the cooled cake, spread the mint whipped cream evenly over the surface, then roll the cake tightly again without the towel.
- Make the chocolate ganache: Heat the remaining 1/2 cup heavy cream until just simmering, then pour it over the chopped semisweet chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Allow the ganache to cool slightly.
- Finish the cake: Spread the ganache evenly over the rolled cake. Chill the cake in the refrigerator for at least 30 minutes to set before slicing and serving.
Notes
- Rolling the cake while it is still warm helps prevent cracks.
- Use peppermint extract sparingly as it has a strong flavor—adjust to taste.
- This cake can be made a day ahead and stored in the refrigerator; flavors improve with time.
