Description
This Mint Chip Cake Roll is a delightful dessert featuring a light chocolate sponge cake and creamy mint frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and granulated sugar until thick. Stir in the vanilla and peppermint extract.
- Fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 12-15 minutes, until the cake springs back when lightly pressed.
- Once baked, immediately roll the cake with the parchment paper and set aside to cool.
- For the filling, whip the cream with powdered sugar until stiff peaks form. Fold in the chocolate chips.
- Unroll the cake and spread the filling over it. Re-roll the cake without the parchment paper.
- Chill for at least 1 hour before slicing and serving.
Notes
- Make sure to store leftovers in an airtight container in the refrigerator.
- This recipe can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg