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
- 5–6 Tbsp. heavy whipping cream
- 3/4–1 tsp. peppermint extract
- 1 bar Chocolove Extra Strong Chocolate, chopped very finely
- 1 bar Chocolove Extra Strong Chocolate
- 1/3 cup heavy whipping cream
- 1/2 cup (62 g) powdered sugar
- 1/2 tsp. peppermint extract
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.
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.
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