Mint Chocolate Cake Roll Recipes

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CHOCOLATE MINT CAKE ROLL

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!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22



Chocolate Mint Cake Roll image

Steps:

  • 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., 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., 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., 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 : Calories 382 calories, Fat 18g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 151mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

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

MINT-CHOCOLATE CAKE ROLL

Make your dessert table special with this minty cake roll that's made with chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11



Mint-Chocolate Cake Roll image

Steps:

  • Heat oven to 325°F (300°F for dark or nonstick pan). Grease 15x10x1-inch pan with butter. Line bottom of pan with waxed paper; grease paper with butter.
  • In large bowl, beat egg yolks with electric mixer on high speed until fluffy. Gradually add 1/2 cup of the granulated sugar, beating on high speed about 5 minutes or until thick and lemon colored. In small bowl, stir coffee granules in water until dissolved. Add cooled chocolate and coffee to egg yolk mixture; beat on low speed until blended, scraping bowl occasionally.
  • In another large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-fourth of the egg whites into chocolate batter to lighten. Fold in remaining egg whites. Sift flour over batter; fold in flour until blended. Pour batter into pan. With metal spatula, gently spread batter to edges of pan.
  • Bake 18 to 20 minutes or until cake springs back when lightly touched in center. Sprinkle top of cake with 3 tablespoons of the cocoa. Cover cake with a slightly damp kitchen towel; cool completely. Turn cake upside down onto kitchen towel; carefully remove waxed paper. Sprinkle cake with remaining 3 tablespoons cocoa.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until foamy. Add powdered sugar and crème de menthe; beat until stiff peaks form. Spread over cake. Beginning at one short side, roll up cake, using towel to help roll. Sprinkle with additional cocoa, if desired. Garnish with mint. Store covered in refrigerator.

Nutrition Facts : Calories 293, Carbohydrate 31 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 39 mg

5 eggs, separated
1 cup granulated sugar
1/2 teaspoon instant coffee granules or crystals
1 tablespoon warm water
6 oz bittersweet baking chocolate, melted, cooled
2 tablespoons Gold Medal™ all-purpose flour
6 tablespoons unsweetened baking cocoa
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup white crème de menthe
Fresh mint sprigs, if desired

MINT CHOCOLATE LAYER CAKE

This cake features a delicate minty buttercream slathered between four moist layers of dark chocolate cake. It's then covered in chocolate buttercream and topped with minty green-chocolate curls.

Provided by Amanda Rettke

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 26



Mint Chocolate Layer Cake image

Steps:

  • For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula.
  • Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely.
  • When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble.
  • For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy.
  • Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake.
  • For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
  • Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake.
  • For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated.
  • Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.)
  • Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft.
  • Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake.
  • To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake.
  • Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip.
  • Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve.

Unsalted butter, for the pans
1 3/4 cups all-purpose flour, plus more, for the pans
2 cups granulated sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
1 cup freshly brewed hot coffee
4 cups confectioners' sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 teaspoon pure peppermint extract
1/8 teaspoon fine salt
4 tablespoons milk
6 ounces good semisweet chocolate, such as Callebaut
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 extra-large egg yolk, at room temperature
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
2 cups light-green melting wafers (or 1 cup green melting wafers and 1 cup white melting wafers)
1 tablespoon shortening
Scant 1/4 teaspoon peppermint oil

CHOCOLATE MINT LOAF CAKE

Bring some contemporary glamour to your table with this layered sponge flavoured with After Eight icing and peppermint

Provided by Sarah Cook

Categories     Dessert

Time 2h10m

Number Of Ingredients 13



Chocolate mint loaf cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
  • Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.
  • Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.
  • To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.
  • Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.
  • Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.
  • Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.

Nutrition Facts : Calories 656 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

2 x 85g salted butter , plus extra for greasing
2 x 50g dark chocolate , broken into pieces
2 x 120g plain flour
2 x 140 golden caster sugar
6 tbsp cocoa
1 tsp bicarbonate of soda
2 large eggs
284ml carton buttermilk
300g box After Eights , broken
50ml double cream
turquoise food colouring
300g Regal-Ice Ready to Roll icing
1 tsp peppermint extract

MINT CHOCOLATE CAKE

My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 11



Mint Chocolate Cake image

Steps:

  • Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

1 package chocolate cake mix (regular size)
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract

CHOCOLATE-PEPPERMINT ROLL

This is a wonderful chocolate cake with peppermint ice cream rolled in it. This is a great addition to the holiday tradition!

Provided by Debbie Lynne Nearing Roth

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8



Chocolate-Peppermint Roll image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.
  • Beat egg whites using an electric mixer in a mixing bowl until light and fluffy. Gradually add 1/2 cup white sugar and beat until combined.
  • Beat egg yolks and salt together using an electric mixer in a separate bowl until light and fluffy. Gradually add remaining 1/2 cup sugar and beat until combined. Fold in egg white mixture. Fold in flour and cocoa powder. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
  • Remove from the oven and turn cake onto a towel sprinkled heavily with powdered sugar. Remove waxed paper from cake and form into a roll. Let stand for about 4 minutes.
  • Unroll cake and spread evenly with peppermint ice cream. Re-roll and freeze until ready to serve.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 33 g, Cholesterol 99.9 mg, Fat 5.8 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 101.8 mg, Sugar 25.1 g

5 egg whites
1 cup white sugar, divided
5 egg yolks
¼ teaspoon salt
¾ cup all-purpose flour
¼ cup cocoa powder
⅛ cup powdered sugar, or as needed
1 ½ pints peppermint ice cream

CHOCOLATE CAKE WITH MINT FROSTING

Make and share this Chocolate Cake With Mint Frosting recipe from Food.com.

Provided by Atomic Girl Cooks

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 18



Chocolate Cake With Mint Frosting image

Steps:

  • Stir cocoa and hot water over heat until blended. Remove from heat and beat until smooth. Let cool.
  • Sift together flour, baking powder, baking soda, salt, 2/3 cup sugar, and instant coffee. Make a well in the centre and add oil, cooled cocoa mixture, and egg yolks. Beat until batter is smooth.
  • Add cream of tartar to egg whites and beat until foamy. Gradually add the 1/3 cup sugar and beat until whites are very stiff. Fold into batter evenly.
  • Bake in 8 x 8 square pan at 325 for 30 minutes.
  • For the frosting, combine butter, icing sugar, cream, peppermint extract, and a couple of drops of green food colouring until smooth. Frost cooled cake and decorate with chocolate sprinkles.

Nutrition Facts : Calories 368.7, Fat 11.7, SaturatedFat 3.5, Cholesterol 80, Sodium 329.4, Carbohydrate 62.8, Fiber 1.3, Sugar 48.5, Protein 4.6

1/2 cup cocoa
3/4 cup hot water
1 cup flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon instant coffee
1/4 cup vegetable oil
3 eggs, yolks and whites separated
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons butter, very soft
2 cups icing sugar
2 1/2 tablespoons table cream
1/4 teaspoon peppermint extract
green food coloring
chocolate sprinkles

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From dinnerthendessert.com


MINI MINT CHOCOLATE ROLL CAKES | CANNABIS WIKI
Medium mixing bowl. Handheld mixer. Silicone spatula. Small mixing bowl. Tablespoon. Instructions. Preheat the oven to 375°F and line a Swiss roll tin with parchment paper and a small amount of butter. Whisk the caster sugar and eggs together until the mixture thickens and turns a pale colour.
From cannabis.wiki


CHOCOLATE MINT ROLL - HOME BAKED BLISS
Start off by mixing together the flour, baking powder, and cocoa powder. In a seperate bowl whip up the egg whites, sugar and a pinch of salt. In the third bowl beat the egg yolks, and sugar together. Add the egg whites to the yolk mixture and fold under. It’s super important that you fold the egg whites into the yolks as opposed to mixing.
From homebakedbliss.com


CHOCOLATE MINT CAKE ROLL | RECIPE | CAKE ROLL, MINT CAKE, MINT …
Dec 13, 2011 - 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!
From pinterest.co.uk


MINT CHIP CAKE ROLL - CRAZY FOR CRUST
Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour). Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
From crazyforcrust.com


MINT CHOCOLATE CHIP CAKE: RECIPE AND TUTORIAL - CHELSWEETS
Smooth using a bench scraper, and chill in the fridge for about 10 minutes (or until the ganache is firm to the touch) Next, cover the cake in a thick layer of the mint chip buttercream. It’s important that you use enough buttercream, so that the chocolate ganache doesn’t show through the frosting. Smooth using an offset spatula and bench ...
From chelsweets.com


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