Mint Chocolate Chip Cake Roll
Mint Chocolate Chip Cake Roll is a delightful treat that brings together the fresh, cool flavor of mint with the rich, sweet taste of chocolate chips all wrapped up in…
Tip: save now, cook later.Mint Chocolate Chip Cake Roll is a delightful treat that brings together the fresh, cool flavor of mint with the rich, sweet taste of chocolate chips all wrapped up in a soft, fluffy cake. The cake is light and tender, and when it’s rolled up with creamy mint frosting and sprinkled with chocolate chips, every bite feels like a little party for your taste buds.
I love making this cake roll when I want something special but not too fussy. The combination of mint and chocolate is a classic that almost everyone enjoys, and the cake roll format makes it fun to slice and share. A little tip I’ve picked up: chill the roll well before cutting so the slices come out neat and pretty every time.
Serving this cake feels like a celebration, whether it’s for a simple family dessert or a gathering with friends. I often like to pair it with a cup of coffee or a cold glass of milk, which complements the minty freshness perfectly. It’s one of those desserts that brings smiles and a few happy sighs around the table.
Key Ingredients & Substitutions
Cocoa powder: Unsweetened cocoa gives a rich chocolate taste without added sugar. If unavailable, you can use Dutch-processed cocoa for a milder flavor but reduce baking powder slightly.
Eggs: Separating yolks and whites helps bring air into the batter, making the cake light and fluffy. Fresh eggs perform best here for stable egg whites.
Heavy whipping cream: This is essential for the smooth and creamy filling. For a lighter option, try using mascarpone or a dairy-free cream alternative, but whipping stability might vary.
Peppermint extract: Use this sparingly as it’s quite strong. If you prefer a natural twist, finely chopped fresh mint leaves can be blended into the cream.
Chocolate chips: Mini chips mix well into the filling and look pretty on top. You can swap semi-sweet with dark or milk chocolate according to taste.
How Do You Roll the Cake Without Cracking It?
Rolling the cake while it’s warm is key to prevent cracks later. Follow these steps:
- After baking, immediately turn the cake onto a powdered-sugar-dusted towel. This keeps it from sticking.
- Peel off the parchment carefully to avoid tears.
- Roll the cake and towel together gently from the short side, not too tight, which shapes the cake and cools it evenly.
- Let it cool rolled up. This helps the cake remember this shape, so it won’t crack when you unroll to add filling.
Taking your time with this step makes a big difference in a smooth, crack-free roll!
Equipment You’ll Need
- 10×15 inch jelly roll pan – perfect size for baking a thin, even cake layer that’s easy to roll.
- Parchment paper – prevents the cake from sticking and helps with easy removal.
- Electric mixer or stand mixer – makes beating egg whites to stiff peaks simple and fast.
- Clean kitchen towel – dusted with powdered sugar, it helps roll the cake without sticking.
- Mixing bowls – use separate ones for dry ingredients, egg yolks, and egg whites for better control.
- Spatula – great for folding the batter and filling gently without deflating.
- Small saucepan – for warming cream to make the smooth chocolate glaze.
Flavor Variations & Add-Ins
- Try adding crushed Andes mints into the filling for an extra minty crunch that complements the chips well.
- Swap peppermint extract with orange extract for a refreshing twist that pairs nicely with chocolate.
- Mix in chopped toasted nuts like pecans or almonds for added texture inside the filling.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier bite.
Mint Chocolate Chip Cake Roll
Ingredients You’ll Need:
For the Chocolate Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
For the Mint Chocolate Chip Filling:
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1/2 tsp peppermint extract
- 1/2 cup mini chocolate chips (plus extra for garnish)
- Optional: a few drops of green food coloring
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Garnish:
- Fresh mint leaves
How Much Time Will You Need?
This recipe takes about 25 minutes for preparation and baking, plus 1 hour chilling time after assembling. Rolling the cake while warm and letting it cool helps prevent cracking, so plan for a bit of extra cooling time to make your cake roll perfect!
Step-by-Step Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper, lightly greasing it to prevent sticking. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the egg yolks with half the sugar (1/2 cup) until the mixture turns pale and creamy. Add the vegetable oil and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture and stir until just combined.
In a separate, clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/2 cup sugar while beating until stiff peaks form. Carefully fold the egg whites into the chocolate batter in three parts, being gentle to keep the mixture light and airy. Pour the batter evenly into your prepared pan and smooth the surface. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Remove from the oven and allow it to cool for a few minutes before handling.
2. Roll the Cake:
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at a short edge, roll the cake and towel together gently but firmly. Let the cake cool completely in this rolled shape — this helps it keep its curve when unrolled later.
3. Prepare the Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and peppermint extract until soft peaks form. If you like, add a few drops of green food coloring a little at a time until you reach the desired color. Fold in the mini chocolate chips gently, making sure to keep the cream fluffy.
4. Assemble the Cake Roll:
Unroll the cooled cake carefully, without forcing it. Spread the mint chocolate chip cream evenly over the surface. Then roll the cake back up gently, removing the towel as you go. Wrap the finished roll tightly in plastic wrap and chill it in the fridge for at least 1 hour to set the filling.
5. Prepare the Chocolate Glaze:
Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 1-2 minutes. Stir until the mixture is smooth and glossy.
6. Finish and Serve:
Remove the cake roll from the fridge and place it on a serving platter. Drizzle the chocolate glaze over the cake roll, then sprinkle extra mini chocolate chips on top. Garnish with fresh mint leaves. Slice and serve your Mint Chocolate Chip Cake Roll chilled or at room temperature for a refreshing treat. Enjoy!
Can I Use Frozen Egg Whites for the Cake?
Yes, you can use frozen egg whites, but make sure to thaw them completely in the fridge overnight and bring to room temperature before beating. This helps achieve the best volume for fluffy cake batter.
How Should I Store Leftover Cake Roll?
Wrap the cake roll tightly in plastic wrap and refrigerate. It will stay fresh for up to 3 days. For longer storage, you can freeze it for up to 1 month—just thaw in the fridge before serving.
Can I Substitute Peppermint Extract?
Absolutely! If you don’t have peppermint extract, try using a few drops of spearmint extract or finely chopped fresh mint leaves for a natural flavor alternative.
What’s the Best Way to Prevent the Cake from Cracking?
Rolling the cake while it’s still warm and rolling it with a towel inside helps set the shape and prevents cracks when adding the filling. Take it slow and gentle when unrolling and rolling back up.
