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Get ready to fall for this Mint Chocolate Chip Cake Roll with its cool mint flavor and rich chocolate combo. I've made this eye-catching dessert my signature party piece – that bright green filling wrapped in chocolate cake topped with glossy ganache never fails to impress. Don't worry about the fancy swirls – I'll walk you through how easy it actually is to make this cool treat.
Delightful and Fresh
Everything comes together when that soft chocolate sponge hugs the minty cream filling. The way these flavors work together is just perfect – not overly sweet but totally satisfying. Whenever I bring this unique dessert out, everyone wants to know how I made something that tastes even better than it looks.
Ingredients List
- For the Cake:
- Sugar, oil and vanilla
- Fresh eggs at room temperature
- Salt, baking powder, cocoa powder, flour
- For the Filling:
- Green food coloring (optional)
- Peppermint extract
- Powdered sugar
- Heavy cream (refrigerated)
- For the Top:
- Mint leaves and extra chips for garnish
- Chocolate chips and cream for ganache
Baking Instructions
- Final Touch:
- Let it firm up in the fridge before you cut and serve.
- Make it Shine:
- Drizzle warm ganache over the top and add chocolate chips and mint leaves.
- Fill and Roll:
- Unwrap the cake, spread the filling, then roll it up again without the towel and chill for an hour.
- Make the Filling:
- Beat cream with sugar, mint extract and food coloring until stiff peaks show up.
- Roll While Hot:
- After baking, roll it up in a towel dusted with cocoa and let it cool all the way.
- Start with Cake:
- Warm your oven to 350°F, get your pan ready, and gently combine your wet and dry mixtures.
Helpful Tricks
- Color Right: Gel food coloring makes the prettiest shade of green.
- Cold Cream: Your cream will whip better when it's straight from the fridge.
- Quick Roll: Roll the cake while it's hot to stop it from breaking.
- Warm Eggs Work: Let your eggs reach room temp for a lighter cake texture.
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Storage Ideas
- Serve Special: Tastes amazing with hot chocolate, and you can add smashed candy canes during the holidays.
- Freeze Option: Can be wrapped tight and frozen for up to a month.
- Store Smart: Will stay good in your fridge for 3 days if kept covered.
Recipe FAQs
- → How can I avoid cracks in my cake?
Wrap it in a towel dusted with cocoa while warm. Don’t overbake, and handle gently when unrolling.
- → Is food coloring a must?
No, it’s just for looks. The flavor stays the same even without it.
- → Why did my whipped cream turn liquidy?
Chill the cream and bowl first. Don’t whip too much, and keep it cold until served.
- → Can this be prepared ahead of time?
Sure thing! Prep it 1–2 days before and add the topping just before serving for best style.
- → How minty is the flavor?
Start with a little peppermint extract, then taste and add more if needed. It’s better to add gradually.