Chocolate Mint Cake Roll

  1. 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.
  2. Line a greased 15x10x1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375u0b0 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.
  3. 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.
  4. For frosting, in a small bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls.

eggs, sugar, water, vanilla, cake flour, baking cocoa, baking powder, salt, heavy whipping cream, sugar, peppermint, chocolate chips, butter, sugar, baking cocoa, milk, peppermint, vanilla, chocolate curls

Taken from www.tasteofhome.com/recipes/chocolate-mint-cake-roll/ (may not work)

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