Chocolate Mint Cake Roll
Country Woman Christmas
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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!
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. Bake: 10 min.
Ingredients:
- 3 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
Directions:
In a large mixing 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 mixing 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 15-in. x 10-in. x 1-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 mixing 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 mixing bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls. Yield: 12 servings.