Mint Chip Chocolate Cake Roll

Source: Found on Pinterest

No better combination than chocolate and mint

Ingredients

  • 3 eggs
  • ¾ c. white sugar
  • 2 t. brewed coffee
  • 1 t. vanilla
  • ¼ c. unsweetened cocoa powder, sifted
  • ¾ c. unbleached all-purpose white flour
  • ¼ t. salt
  • 1 t. baking powder
  • powdered sugar to aid in rolling
  • 2 c. chocolate chips
  • 1-1/4 c. heavy cream
  • ½ t. vanilla extract
  • ¼ t. peppermint extract
  • ¼ c. mini chocolate chips or Andes mint baking chips

Mint Filling

  • 1 c. heavy whipping cream
  • 4 Tbls. powdered sugar
  • ½ - ¾ t. peppermint extract (taste after ½ t.)
  • 6 drops green food coloring
  • 1/3 c. mini chocolate chips or Andes mint baking chips

Instructions

Preheat oven to 350 degrees.

Lightly coat a 15x10x1-inch baking pan with cooking spray and line with waxed paper; lightly coat wax paper with nonstick cooking spray. Dust with a little cocoa powder and set aside.

Cake: Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee and vanilla extract. Whisk together cocoa, salt, baking powder and flour. Stir into wet ingredients just until blended. Spoon into prepared pan. Batter will be thin, use back of a spoon or spatula to spread it to all corners of the pan. Bake for 9-11 minutes (mine took 10).

While cake is baking, set a clean flour sack towel out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Carefully remove wax paper. Working at the short end, fold the edges of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled (about 45 minutes to an hour).

Mint Filling: Beat 1 cup heavy cream with a hand mixer on high speed. Slowly add in 4 tablespoons powdered sugar during beating, one tablespoon at a time. Add ½ t. peppermint extract. Beat until whipped cream forms. Add up to ¼ t. additional peppermint extract to taste (if you like). Stir in food coloring.

Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1-inch without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least 1 hour before frosting.

Place cake on a wire rack set over a cookie sheet (with sides).

Ganache Frosting: In a medium saucepan, heat 1-1/4 c. heavy cream on med-low heat until it gets hot (simmer). Add 2 cups chocolate chips and stir with a whisk until chocolate is melted and consistency is smooth. Remove from heat and whisk in vanilla and peppermint extracts.

Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of cake. Transfer to serving plate and top with min chocolate chips or mint baking chips for garnish.

Chill at least 1 hour before serving. Store leftovers in refrigerator, loosely covered.

NOTE: You can also use this chocolate cake and fill with any flavor ice cream instead of a filling and frosting.