Mint Chocolate Cake Roll Recipes
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
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
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MINT CHOCOLATE CHIP CAKE ROLL - GOOD THINGS BAKING CO
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- 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.
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- 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.
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