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Mint Chip Cake Roll

This Mint Chip Cake Roll is a refreshing and decadent dessert featuring chocolate sponge cake and mint-infused whipped cream with chocolate chips. A showstopper for any occasion!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cake Roll, Chocolate, Easy, Mint, No Frosting, Quick
Servings: 8 servings

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
  • 0.75 cup unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 0.5 cup all-purpose flour
  • Powdered sugar to aid in rolling
  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • 0.5 to 1 teaspoon peppermint extract taste after ½ teaspoon
  • 6 drops green food coloring
  • 0.5 cup mini chocolate chips or Andes Creme de Menthe Baking Chips

Instructions

  • Preheat your oven to 350°F (175°C). Line a 15x10 inch baking sheet with parchment paper, extending over edges and lightly grease it.
  • In a large mixing bowl, whisk eggs and granulated sugar on high speed for about 5 minutes until thick and pale. Stir in brewed coffee or water and 1 teaspoon vanilla extract.
  • Sift together cocoa powder, salt, baking powder, and flour in another bowl. Gradually fold dry ingredients into egg mixture until just combined, preserving airiness.
  • Pour batter into prepared baking sheet, spreading evenly. Bake for 12-15 minutes until cake springs back when lightly touched.
  • Remove cake from oven and immediately dust top with powdered sugar. Place a clean kitchen towel over cake and gently roll it up from the short end. Let cool completely in rolled position.
  • While cake cools, whip 1 cup heavy whipping cream, 4 tablespoons powdered sugar, and peppermint extract until stiff peaks form. Add green food coloring and mini chocolate chips, folding gently.
  • Once cake is cool, gently unroll and remove parchment paper. Spread mint cream filling evenly over cake, leaving a small border on all sides.
  • Carefully roll cake back up without towel. Wrap in plastic wrap and refrigerate for at least 1 hour to set filling.
  • Remove plastic wrap and transfer cake roll to serving platter. Optionally dust with powdered sugar and garnish with additional mini chocolate chips. Slice and serve.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Cooling Rack

Notes

  • Roll the cake while warm to prevent cracking and create a beautiful swirl.
  • Store the cake roll in the refrigerator up to 3 days or freeze tightly wrapped for up to a month.
  • Use parchment paper to prevent sticking and make rolling easier.
  • Adjust peppermint extract to taste; start with less as it is strong.
  • Substitute dark chocolate chips or fresh mint for flavor variations.