Go Back

Mint Chocolate Chip Cake Roll

A delightful dessert that combines the rich flavors of chocolate with refreshing mint in a visually stunning rolled cake.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour Provides structure and a soft crumb.
  • 1/4 cup unsweetened cocoa powder Infuses the cake with deep chocolate flavor.
  • 1 tablespoon baking powder Essential for a light and airy texture.
  • 1 teaspoon salt Enhances overall flavor.
  • 3 large eggs, at room temperature Helps create a fluffy batter.
  • 1 cup granulated sugar Sweetens and aids in browning.
  • 2 tablespoons vegetable oil Keeps the cake moist.
  • 1 teaspoon pure vanilla extract Adds aromatic depth.
For the Mint Whipped Cream Filling
  • 1 1/2 cups heavy cream, chilled Creates a rich whipped filling.
  • 1 cup powdered sugar Stabilizes the whipped cream.
  • 1/2 teaspoon peppermint extract Provides signature mint flavor.
  • green food coloring to taste optional For a festive touch.
For the Chocolate Ganache
  • 1 cup heavy cream Base for the ganache.
  • 1 cup semisweet chocolate chips Melts beautifully for a rich texture.
For Garnishing
  • chocolate chips to taste for garnish For extra chocolate.
  • fresh mint leaves to taste for garnish Adds refreshing visual appeal.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add vegetable oil and vanilla extract to the egg-sugar mixture and mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  6. Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 10-12 minutes, until it springs back when touched.
Filling and Assembly
  1. While the cake is baking, whip heavy cream with powdered sugar until soft peaks form. Add peppermint extract and food coloring, and whip until stiff peaks.
  2. Cool the cake for a few minutes, then turn it onto a sugared towel, rolling it up with the towel to cool completely.
  3. Make the chocolate ganache by heating heavy cream until simmering, then pouring over chocolate chips. Stir until smooth and let cool.
  4. Unroll the cooled cake, spread a layer of mint whipped cream over it, and roll it back up.
  5. Drizzle the cooled ganache over the top and garnish with chocolate chips and mint leaves.
  6. Chill in the refrigerator for at least one hour before serving.

Notes

Make sure your eggs are at room temperature for better emulsion. Chill mixing bowl for whipped cream. Adjust peppermint extract to taste, and don’t skip the powdered sugar on the towel to prevent sticking.