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Chocolate Mint Cake Roll

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Total Time
Prep: 45 min. Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Ron Poole

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

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!

Test Kitchen Approved

Chocolate Mint Cake Roll

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Yield: 12 servings
Prep: 45 min
Cook: 10 min
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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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

1 piece: 382 calories, 18g fat (11g saturated fat), 105mg cholesterol, 151mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.
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