Description
This Mint Chocolate Roll Cake is a creamy, fudgy, and perfectly minty dessert that features a light chocolate sponge rolled with a luscious peppermint cream cheese filling and topped with a rich chocolate ganache. Ideal for festive occasions or an indulgent treat, this cake combines vibrant mint flavor with decadent chocolate in a beautiful spiral presentation.
Ingredients
Cake
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting towel
Filling
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 4 ounces cream cheese, softened
Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the surface. In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and fluffy. Add the vanilla and peppermint extracts and mix until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of dry components.
- Combine Batter: Gently fold the dry ingredients into the egg mixture using a spatula, carefully combining to retain the airiness of the batter without overmixing. Spread the batter evenly into the prepared jelly roll pan to an even thickness.
- Bake the Cake: Place the pan in the preheated oven and bake for 10 to 12 minutes until the cake springs back lightly to the touch and is set but not dry.
- Roll Cake While Hot: Remove the cake from the oven and immediately dust a clean kitchen towel generously with powdered sugar. Invert the hot cake onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end. This shapes the cake and prevents cracking. Allow it to cool completely while rolled.
- Prepare the Filling: Beat the softened cream cheese in a bowl until smooth and creamy. Add the powdered sugar and peppermint extract and mix well. In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Assemble the Cake: Carefully unroll the cooled cake and spread the peppermint cream filling evenly over the entire surface. Roll the cake back up tightly without the towel, forming a neat spiral.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just reaches a simmer. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy.
- Finish and Chill: Pour the ganache evenly over the rolled cake, spreading it with a spatula for full coverage. Refrigerate the cake for at least 1 hour to set the ganache and allow flavors to meld before slicing and serving.
Notes
- For a stronger mint flavor, you can add a few extra drops of peppermint extract to the filling but use sparingly to avoid overpowering.
- The cake can be made a day ahead and stored covered in the refrigerator to enhance flavor and ease serving.
- Make sure the heavy cream is very cold before whipping for best volume and stability in the filling.
- Use high-quality semisweet chocolate chips for a rich, smooth ganache.
