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Chocolate Swiss Roll with Mint Chocolate Chip Filling

Mint Chocolate Chip Cake Roll

  • Author: Rebecca Neidhart
  • Total Time: 1 hours
  • Yield: 1 11" cake roll 1x


A classic chocolate Swiss roll gets a fresh, peppermint upgrade with a mint chocolate chip filling and rich chocolate glaze.


  • 4 eggs at room temperature
  • 1/2 cup (100 g) white sugar
  • 1/2 cup (65 g) all purpose flour
  • 1/3 cup (30g) cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. (28 g) unsalted butter, melted


  • 4 Tbsp. unsalted butter, softened
  • 2 1/2 cups (312 g) powder sugar
  • 56 Tbsp. heavy whipping cream
  • 3/41 tsp. peppermint extract
  • 1 bar Chocolove Extra Strong Chocolate, chopped very finely

Chocolate Topping:

  • 1 bar Chocolove Extra Strong Chocolate
  • 1/3 cup heavy whipping cream
  • 1/2 cup (62 g) powdered sugar
  • 1/2 tsp. peppermint extract


For the Cake: Preheat the oven to 350° and line the bottom of an 11”x15” baking pan with parchment paper. Grease the pan and paper well and set aside.

In the bowl of stand mixer, combine the four eggs with the sugar and beat with the whisk attachment for 5-6 minutes, or until the mixture has become thick and pale. When you pull out the whisk, any egg that runs off should leave a ribbon across the top of the mixture that stays visible for about 3-5 seconds.

While the eggs are beating, sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Melt the butter in a microwave safe bowl and set it aside to cool. After the eggs have finished beating, use a rubber spatula to gently fold in the dry ingredients. Adding the flour mixture a little bit at a time helps to incorporate it without lumps or pockets of flour staying unmixed. At the end, fold in the melted butter (make sure it has cooled, but not hardened).

Pour the mixture into the prepared baking sheet and spread it out into an even layer. Bake for 15-20 minutes. It will be ready when the edges are beginning to look dry, and a toothpick inserted in the center comes out clean or with a few moist crumbs. The center may not look completely cooked, but it is ready. Remove it from the oven, run a sharp knife around the edges, and allow it to sit for 5 minutes.

Using a sieve, sprinkle the top of the cake with cocoa powder. Then, lay another sheet of parchment over the top and flip the cake out onto it. Beginning on a short end, roll the cake tightly but gently— you don’t want to smash it! Allow it to cool completely before filling.

For the Filling: In a stand mixer bowl, beat together all of the ingredients except the chopped chocolate until the mixture is completely smooth. You will want to start with the smaller amount of cream, and keep adding it a bit at a time until the consistency is soft and very spreadable (the cake is fairly delicate and you don’t want to rip it), but not runny.

Fold in the finely chopped Chocolove Extra Strong Chocolate— you don’t want any large chunks that will get in your way when you’re slicing your beautiful cake roll.

Take the completely cooled cake roll and carefully unroll it. It won’t flatten out completely, but don’t force it or you might break the cake. Remove the parchment paper that is inside the roll, then place spoonfuls of filling all around the surface of the cake. Use a table knife or cake decorating spatula to spread the filling gently until the entire cake is covered. Carefully roll it back up and place it on a baking sheet and trim the ends of.

For the Chocolate Glaze: Break up the bar of chocolate and melt it in the microwave in short increments, stirring every 15-30 seconds to avoid burning it. In a small mixing bowl, combine all of the ingredients until a smooth, somewhat thick but still runny glaze is formed. Pour it over your cake roll and spread it out until smooth with a spoon, making sure to cover the roll where it curves around underneath. The bottom can be left uncovered.

Carefully move the cake roll with a metal spatula to the plate you wish to serve it on, then place it in the refrigerator until the glaze has become firm. Trim any unevenness off of the ends, then slice and serve.

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: cakes
  • Method: cake roll
  • Cuisine: dessert

Keywords: chocolate cake, mint chocolate chip