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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!
  • Total Time
    Prep: 45 min. Bake: 10 min.
  • Makes
    12 servings


  • 3 large 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
  • 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 vanilla extract
  • Chocolate curls


  • 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 15x10x1-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.
Nutrition Facts
1 piece: 382 calories, 18g fat (11g saturated fat), 105mg cholesterol, 151mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.

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Average Rating:
  • DawnMM.
    Dec 23, 2015

    Great recipe! It was straightforward - very easy to follow. I will make this again next Christmas. Be careful not to overcook the cake. Next year I will try setting the oven just under 375 and taking it out right at 10 minutes.

  • hbtinab
    Dec 21, 2013

    wondering how far in advance I can make this??? ;)

  • best of home cooks
    Jan 8, 2013

    Was a huge hit at my house for Christmas. I used a devils food duncan hines cake mix instead of the 1 provided. Was very good and request that i make this 1 again.

  • WhovianGirl
    Nov 3, 2012

    I haven't tasted it yet, (except for the frosting) but it came out beautifully! Can't wait to make it again for our church's Christmas tea!

  • mum-of-4-boys
    Mar 15, 2012

    easy to make and tastes as delicious as it looks!

  • mesha125
    Aug 31, 2009

    This turned out so good! I was so proud of myself since it was the first 'difficult' cake Ive ever made