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
Scale
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.
