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Mint Chocolate Swiss Roll

Categories Cakes/Cookies/Candy, Dessert

This mint chocolate Swiss roll recipe is for all of my fellow mint and chocolate lovers out there! It is decadent and so delicious!

I love mint and chocolate together and this Swiss roll is perfectly moist with a rich chocolate cake that rolls up great and a perfectly minty whipped cream filling! The top has melted chocolate ganache and bits of mint chocolate baking chips or you can chop up Andes mints and put them on top too.

To roll or not to roll, that is the question. If you are familiar with Swiss rolls then you are familiar with the method of rolling a towel up in your cake while it cools so the cake cools in the shape of the roll, then all you have to do is add the filling and re-roll. I have done this method a lot and I’m not totally sold on it, yes it does help the cake stay rolled nicely but it also puts a little extra stress on the cake when the time comes to unroll and add the filling and then re-roll. So my advice is, if you have mastered that technique then do it but if you haven’t then just wait for the cake to cool before adding the filling and rolling. One trick that you should do is cut a little slice about 3/4 the way deep through the cake at about 1 inch from the edge of the cake that will become the center of your Swiss roll, this will help you get a nice swirl in the center and help with rolling.

What you need to make this mint chocolate swiss roll:

makes 1 swiss roll

  • 1/2 cup salted butter – melted
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 egg yolks
  • 3 egg whites – whipped to stiff peaks
  • 1/3 cup cocoa powder
  • 1 tablespoon espresso powder or pero- coffee replacer – optional
  • 1 1/4 cup flour
  • 3/4 teaspoon salt
  • 1 teaspoons baking powder

Filling:

  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1/4 teaspoon peppermint extract – taste and add more to your liking
  • 6 drops green food coloring – optional

Topping:

  • 1 cup milk chocolate
  • 3 tablespoons cream
  • Andes mint candies or mint and chocolate baking chips for on top

Instructions

  1. Preheat oven to 350 F.
  2. In a mixing bowl, Whip egg whites to stiff peaks and set aside.
  3. In another bowl, add melted butter and sugar and blend.
  4. Add eggs and egg yolks to butter and blend.
  5. In another bowl, add cocoa powder, espresso or pero, flour, salt and baking powder and stir together well.
  6. Add flour mixture to butter and egg mixture and blend well.
  7. Add egg whites and fold them into your batter until they are well incorporated and you can’t see any egg whites.
  8. Lay parchment paper over a cookie sheet and spray with non-stick spray.
  9. Pour batter over the cookie sheet, it is ok if it doesn’t cover the whole pan, just try your best to spread it out over most of the pan in a large square.
  10. Bake for 10 minutes or until cake is risen and feels cooked when pressed gently with finger.
  11. Remove from oven and allow to cool.
  12. If you are familiar with the towel method for rolling up the warm cake and letting it cool with the towel in place of the filling while it cools, you can do that. However, I don’t always love this method because it think it causes issues when you unroll to fill it but if you are comfortable with this method then do it. Otherwise, let the cake cool before adding filling.
  13. While cake is cooling, whip the cream, powdered sugar, peppermint oil and optional food coloring together until whipping cream can form stiff peaks, careful not to over whip or break cream.
  14. Make a small slice on the end of your roll that will become the center for your roll, cut about 1 inch in from the edge and 3/4th the way through the depth of the cake. It will help you get a tighter swirl and roll.
  15. Add the whipped cream to the top of the cake and then gently roll the cake into a roll.
  16. Place seam side down so it doesn’t unroll.
  17. Heat cream in microwave for about 45 seconds or until it’s steaming.
  18. Pour over chocolate and cover bowl for 2 minutes.
  19. Stir chocolate, if chocolate chips still need more melting, microwave for 20 second internals then stir until chocolate is melted and shiny.
  20. Pour and spread chocolate ganache over swiss roll and sprinkle with mint chocolate candy pieces.
  21. Let ganache cool and set slightly, slice and enjoy.

Here are a few other recipes you may love:

Print Recipe
5 from 2 votes

Mint Chocolate Swiss Roll

This mint chocolate Swiss roll recipe is for all of my fellow mint and chocolate lovers out there! It is decadent and so delicious!
Prep Time20 minutes
Cook Time10 minutes
cool time30 minutes
Course: cake, Dessert, treat
Cuisine: cake, Dessert, treat
Keyword: Cake, Chocolate, Dessert, treat
Servings: 1 Swiss roll

Ingredients

  • 1/2 cup salted butter – melted
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 egg yolks
  • 3 egg whites – whipped to stiff peaks
  • 1/3 cup cocoa powder
  • 1 tablespoon espresso powder or pero- coffee replacer – optional
  • 1 1/4 cup flour
  • 3/4 teaspoon salt
  • 1 teaspoons baking powder
  • Filling:
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1/4 teaspoon peppermint extract – taste and add more to your liking
  • 6 drops green food coloring – optional
  • Topping:
  • 1 cup milk chocolate
  • 3 tablespoons cream
  • Andes mint candies or mint and chocolate baking chips for on top

Instructions

  • Preheat oven to 350 F.
  • In a mixing bowl, Whip egg whites to stiff peaks and set aside.
  • In another bowl, add melted butter and sugar and blend.
  • Add eggs and egg yolks to butter and blend.
  • In another bowl, add cocoa powder, espresso or pero, flour, salt and baking powder and stir together well.
  • Add flour mixture to butter and egg mixture and blend well.
  • Add egg whites and fold them into your batter until they are well incorporated and you can’t see any egg whites.
  • Lay parchment paper over a cookie sheet and spray with non-stick spray.
  • Pour batter over the cookie sheet, it is ok if it doesn’t cover the whole pan, just try your best to spread it out over most of the pan in a large square.
  • Bake for 10 minutes or until cake is risen and feels cooked when pressed gently with finger.
  • Remove from oven and allow to cool.
  • If you are familiar with the towel method for rolling up the warm cake and letting it cool with the towel in place of the filling while it cools, you can do that. However, I don’t always love this method because it think it causes issues when you unroll to fill it but if you are comfortable with this method then do it. Otherwise, let the cake cool before adding filling.
  • While cake is cooling, whip the cream, powdered sugar, peppermint oil and optional food coloring together until whipping cream can form stiff peaks, careful not to over whip or break cream.
  • Make a small slice on the end of your roll that will become the center for your roll, cut about 1 inch in from the edge and 3/4th the way through the depth of the cake. It will help you get a tighter swirl and roll.
  • Add the whipped cream to the top of the cake and then gently roll the cake into a roll.
  • Place seam side down so it doesn’t unroll.
  • Heat cream in microwave for about 45 seconds or until it’s steaming.
  • Pour over chocolate and cover bowl for 2 minutes.
  • Stir chocolate, if chocolate chips still need more melting, microwave for 20 second internals then stir until chocolate is melted and shiny.
  • Pour and spread chocolate ganache over swiss roll and sprinkle with mint chocolate candy pieces.
  • Let ganache cool and set slightly, slice and enjoy.