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Mint Chip Cake Roll with Mint Whipped Cream and Milk Chocolate Ganache Recipe

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3.9 from 11 reviews

This Mint Chip Cake Roll is a delightful dessert featuring a thin chocolate sponge cake rolled with a refreshing mint whipped cream filling studded with mini chocolate chips. The cake is topped with a smooth milk chocolate ganache glaze and garnished with mint chocolate chips, making it perfect for mint chocolate lovers. It offers a beautiful combination of rich chocolate and cool peppermint flavors in an elegant rolled presentation.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Frosting:

  • 2 cups milk chocolate chips
  • 1 ¼ cups heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • ¼ cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish

For the Cake:

  • 3 eggs
  • ¾ cup granulated sugar
  • 2 teaspoons brewed coffee or water
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup all-purpose flour
  • Powdered sugar (about ¼ cup) to aid in rolling

For the Filling:

  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • ½-¾ teaspoons peppermint extract (start with ½ teaspoon, adjust to taste)
  • 6 drops green food coloring
  • ⅓ cup mini chocolate chips or Andes Creme de Menthe Baking Chips

Instructions

  1. Make the Frosting: Place the milk chocolate chips in a medium-sized bowl. Heat the heavy cream over low heat in a small saucepan until it just begins to bubble around the edges. Pour the warm cream over the chocolate chips and let it sit for 30 seconds to melt. Whisk the mixture until smooth and shiny, then stir in vanilla extract and peppermint extract. Cover and refrigerate the frosting until thickened, which will take several hours. Stir occasionally during chilling. The frosting serves as a glaze and will not harden like a traditional ganache. It can be made a day ahead.
  2. Make the Cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil and spray it with a non-stick cooking spray that contains flour. In a mixing bowl, beat the eggs at high speed for 3 minutes until frothy and a dark yellow color forms. Gradually beat in the granulated sugar, brewed coffee or water, and vanilla extract. In a separate bowl, whisk together the cocoa powder, salt, baking powder, and flour. Gently fold the dry ingredients into the wet ingredients just until combined. Spread the thin batter evenly in the prepared pan, using a wooden spoon or spatula to reach all corners. Bake for 9-11 minutes until set (about 10 minutes). Meanwhile, spread a clean kitchen towel on a large surface and sprinkle liberally with about ¼ cup powdered sugar. When the cake comes out of the oven, immediately invert it onto the sugared towel, peel off the foil, and starting from the short edge, roll the cake tightly in the towel. Let cool completely while rolled, at least one hour.
  3. Make the Filling: Using an electric mixer fitted with the whisk attachment, beat the heavy whipping cream until it begins to thicken. Gradually add powdered sugar one tablespoon at a time while continuing to beat. Add ½ teaspoon peppermint extract and continue whipping until stiff peaks form. Adjust peppermint extract with up to ¼ teaspoon more to taste. Stir in green food coloring and then fold in the mini chocolate chips gently.
  4. Assemble Cake: Carefully unroll the cooled cake and spread the mint whipped cream filling evenly across the surface, keeping about a 1-inch gap at each short end. Sprinkle mini chocolate chips or Andes Creme de Menthe Baking Chips over the filling. Re-roll the cake without the towel and cover it with plastic wrap. Chill for at least one hour to set. Place the cake roll on a wire rack set over a cookie sheet. Pour the chilled chocolate ganache glaze evenly over the cake, covering the top, sides, and ends. Transfer the cake to a serving plate and garnish with more mini chocolate chips or mint baking chips. Chill the cake for at least one hour before serving. Store leftovers loosely covered in the refrigerator.

Notes

  • You will likely have leftover frosting; it can be enjoyed as a dip or melted into hot chocolate for a delicious treat.
  • Keep the cake chilled until just before serving to prevent the whipped cream filling from warming and becoming difficult to slice.
  • Using brewed coffee in the batter enhances the chocolate flavor but can be substituted with water.
  • The peppermint extract amount can be adjusted to taste, but be cautious as too much can overpower the dessert.

Find it online: https://zaracooking.com/mint-chip-cake-roll-with-mint-whipped-cream-and-milk-chocolate-ganache-recipe/