Mint Chip Cake Roll

If you’re looking for a delightful dessert that combines the refreshing taste of mint with the rich decadence of chocolate, then look no further than this Mint Chip Cake Roll. This cake roll is not only a feast for the eyes with its beautiful swirls of green and brown, but it also delivers a burst of flavor with every bite. Perfect for any occasion, from holiday gatherings to birthday celebrations, this dessert is sure to impress your friends and family.

This recipe features a light and airy chocolate sponge cake filled with a luscious mint-flavored whipped cream, all rolled up into a beautiful swirl. The addition of chocolate chips provides delightful bursts of flavor throughout. Trust me, once you try this Mint Chip Cake Roll, it will become a favorite in your dessert repertoire!

Why This Recipe Works

The Mint Chip Cake Roll is not just about looks; it’s about balance. The chocolate sponge cake is made with a mix of ingredients that come together to create a moist yet light texture. The whipped cream filling infused with mint extract adds a refreshing element that complements the deep chocolate flavor.

The key to a successful cake roll is the technique. By carefully rolling the cake while it’s still warm, you preserve its delicate structure. This allows for a beautiful swirl that will make your cake roll as impressive as it is delicious.

The Ingredient Lineup

To make this delectable Mint Chip Cake Roll, you will need the following ingredients:

• 2 cups milk chocolate chips
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish
• 3 eggs
• 1 cup granulated sugar
• 2 teaspoons brewed coffee or water
• 1 teaspoon vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup all-purpose flour
• Powdered sugar to aid in rolling
• 1 cup heavy whipping cream
• 4 tablespoons powdered sugar
• ½ to 1 teaspoon peppermint extract (taste after ½ teaspoon)
• 6 drops green food coloring
• ½ cup mini chocolate chips or Andes Creme de Menthe Baking Chips

Equipment at a Glance

• Baking Sheet: A jelly roll pan works best for this recipe.
• Parchment Paper: To prevent sticking and make rolling easier.
• Mixing Bowls: For combining your cake batter and filling.
• Electric Mixer: Essential for whipping the cream and eggs.
• Spatula: For spreading the batter and filling evenly.
• Cooling Rack: To cool your cake after baking.

Method: Mint Chip Cake Roll

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 15×10 inch baking sheet with parchment paper, ensuring it extends over the edges for easy removal. Lightly grease the parchment paper to prevent sticking.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk together the eggs and granulated sugar on high speed for about 5 minutes, or until the mixture is thick and pale. Stir in the brewed coffee or water and 1 teaspoon of vanilla extract.

In another bowl, sift together the cocoa powder, salt, baking powder, and flour. Gradually fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix; you want to preserve the airiness of the batter.

Step 3: Bake the Cake

Pour the batter into the prepared baking sheet, spreading it evenly to the edges. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

Once baked, remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the cake and gently roll it up, starting from the short end. Allow the cake to cool completely in this rolled position.

Step 5: Prepare the Filling

While the cake cools, whip together 1 cup of heavy whipping cream, 4 tablespoons of powdered sugar, and peppermint extract in a mixing bowl until stiff peaks form. Add the green food coloring and mini chocolate chips, folding gently to combine.

Step 6: Unroll and Fill the Cake

Once the cake is completely cool, gently unroll it and remove the parchment paper. Spread the mint cream filling evenly over the cake, leaving a small border on all sides.

Step 7: Roll it Up Again

Carefully roll the cake back up, this time without the towel. Wrap it in plastic wrap and refrigerate for at least an hour to set the filling.

Step 8: Serve

Once set, remove the plastic wrap and transfer the cake roll to a serving platter. If desired, dust with powdered sugar and garnish with additional mini chocolate chips or Andes chips. Slice into pieces and enjoy your Mint Chip Cake Roll!

In-Season Swaps

• Chocolate: Use dark chocolate chips for a richer flavor.
• Mint Extract: If fresh mint is available, you can infuse your cream with it for a fresher taste.
• Food Coloring: For a natural option, consider using spirulina powder for green coloring.
• Fillings: Substitute the mint cream with other flavors like vanilla or raspberry for a different twist.

What I Learned Testing

• The key to a light and fluffy cake is properly whipping the eggs and sugar until they are pale and thick.
• Using parchment paper makes rolling the cake much easier and prevents it from cracking.
• Chilling the rolled cake helps set the filling, ensuring it holds its shape when sliced.
• Experimenting with different types of mint chips can yield unique flavors and textures.

Meal Prep & Storage Notes

The Mint Chip Cake Roll can be made ahead of time, making it perfect for parties or family gatherings. After rolling, store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the rolled cake. Just wrap it tightly in plastic wrap and aluminum foil. It will stay fresh for up to a month. When ready to serve, thaw in the refrigerator overnight before slicing.

Reader Questions

Can I use gluten-free flour instead of all-purpose flour?

Yes! You can substitute an equal amount of gluten-free flour for the all-purpose flour in this recipe. Just be sure to check that your baking powder is also gluten-free.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can use peppermint oil, but use it sparingly as it is much stronger. Alternatively, you can skip the mint and use vanilla extract for a classic chocolate roll.

How do I prevent the cake from cracking while rolling?

Ensure that you roll the cake while it is still warm, and don’t force it. If you see any cracks forming, you can hide them with frosting or powdered sugar once the cake is filled and rolled up.

Can I make this cake roll in advance?

Absolutely! You can prepare the cake roll a day ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to serve.

What to Make After This

• Chocolate Cupcakes
• Vanilla Bean Cake
• Vegan Chocolate Cake
• Red Velvet Cake

The Last Word

Creating a Mint Chip Cake Roll is an enjoyable process that results in a stunning dessert perfect for any occasion. With its fluffy cake, refreshing mint cream, and decadent chocolate chips, this treat is bound to be a hit. It’s not just a dessert; it’s an experience that brings joy to both the maker and the eater. So, gather your ingredients, invite some friends over, and indulge in the delightful flavors of this Mint Chip Cake Roll. Your taste buds will thank you!