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Chocolate Mint Cake Roll

 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!
12 ServingsPrep: 45 min. Bake: 10 min.


  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2 tablespoons water
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 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
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 3 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls

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Chocolate Mint Cake Roll (continued)


  • 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 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 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. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 382 calories, 18 g fat (11 g saturated fat), 105 mg cholesterol, 151 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.