Best 2 Chocolate Mint Cake Roll Recipes

Indulge in a delightful journey of flavors with our Chocolate Mint Cake Roll, a symphony of rich chocolate and refreshing mint. This delectable treat will tantalize your taste buds and leave you craving for more. Discover the secrets behind creating this irresistible dessert, from the moist chocolate sponge cake to the velvety mint filling. Let us guide you through each step, ensuring that your cake roll turns out perfect every time.

In our recipe collection, you'll find not only the classic Chocolate Mint Cake Roll but also a variety of tempting variations. Create a stunning Black Forest Cake Roll with layers of chocolate sponge cake, whipped cream, and juicy cherries. Delight your guests with a festive Christmas Cake Roll adorned with red and green frosting and sprinkles. And for a tropical twist, try our refreshing Pineapple Mint Cake Roll, where tangy pineapple filling meets the coolness of mint.

Each recipe is carefully crafted to provide you with a seamless baking experience. We offer detailed instructions, precise measurements, and helpful tips to ensure success. Whether you're a seasoned baker or a novice in the kitchen, you'll find the perfect recipe to suit your skill level.

Embark on this culinary adventure and treat yourself and your loved ones to the ultimate chocolate mint experience. With our comprehensive guide, you'll be able to create stunning cake rolls that are not only delicious but also visually captivating. Let's get baking!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MINT CAKE ROLL

Chocolate Mint Cake Roll image

Folks will "ooh" and "aah" when you set this fancy dessert on the table! It looks like an old-time yule log, has a minty whipped cream filling, and is slathered in fudgy frosting topped with chocolate curls. An awesome finale!

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22

Ingredients

3 large eggs, separated
1 cup sugar, divided
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 teaspoon peppermint extract
3 drops green food coloring
1/3 cup miniature semisweet chocolate chips
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons baking cocoa
3 tablespoons milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Chocolate curls

Steps:

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter., Line a greased 15x10x1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack., For filling, in a small bowl, beat the cream, confectioners' sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter., For frosting, in a small bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls.

Nutrition Facts : Calories 382 calories, Fat 18g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 151mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

MINT-CHOCOLATE CAKE ROLL

Mint-Chocolate Cake Roll image

Make your dessert table special with this minty cake roll that's made with chocolate.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 11

Ingredients

5 eggs, separated
1 cup granulated sugar
1/2 teaspoon instant coffee granules or crystals
1 tablespoon warm water
6 oz bittersweet baking chocolate, melted, cooled
2 tablespoons Gold Medal™ all-purpose flour
6 tablespoons unsweetened baking cocoa
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup white crème de menthe
Fresh mint sprigs, if desired

Steps:

Heat oven to 325°F (300°F for dark or nonstick pan). Grease 15x10x1-inch pan with butter. Line bottom of pan with waxed paper; grease paper with butter.
In large bowl, beat egg yolks with electric mixer on high speed until fluffy. Gradually add 1/2 cup of the granulated sugar, beating on high speed about 5 minutes or until thick and lemon colored. In small bowl, stir coffee granules in water until dissolved. Add cooled chocolate and coffee to egg yolk mixture; beat on low speed until blended, scraping bowl occasionally.
In another large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-fourth of the egg whites into chocolate batter to lighten. Fold in remaining egg whites. Sift flour over batter; fold in flour until blended. Pour batter into pan. With metal spatula, gently spread batter to edges of pan.
Bake 18 to 20 minutes or until cake springs back when lightly touched in center. Sprinkle top of cake with 3 tablespoons of the cocoa. Cover cake with a slightly damp kitchen towel; cool completely. Turn cake upside down onto kitchen towel; carefully remove waxed paper. Sprinkle cake with remaining 3 tablespoons cocoa.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until foamy. Add powdered sugar and crème de menthe; beat until stiff peaks form. Spread over cake. Beginning at one short side, roll up cake, using towel to help roll. Sprinkle with additional cocoa, if desired. Garnish with mint. Store covered in refrigerator.

Nutrition Facts : Calories 293, Carbohydrate 31 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 39 mg

Tips:

Use high-quality chocolate and mint for the best flavor.
Make sure the butter and cream cheese are at room temperature before you start baking to ensure a smooth batter.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake roll for the recommended time, as underbaking can result in a gooey center.
Allow the cake roll to cool completely before frosting it, as this will help to prevent the frosting from melting.
If you are having trouble rolling the cake, try using a piece of parchment paper to help you.
Store the cake roll in the refrigerator for up to 3 days.

Conclusion:

This chocolate mint cake roll is a delicious and refreshing dessert that is perfect for any occasion. With its moist chocolate cake, creamy mint filling, and rich chocolate ganache, this cake roll is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this chocolate mint cake roll a try.