It seems like I really have a thing for chocolate mint lately. Can you blame me though? Because yum. Whoever invented that combination was a genius.
Anyways. Life has been really nuts. There’ve been tons of changes at work and with my schedule, which throws off the balance with my non-work life and causes all kinds of stress, so baking had to be put on the back burner (that’s almost a pun!…but not quite…) while I figured out some of the craziness.
But now I’m back and I have a recipe to share!
For some reason, cake rolls were always super intimidating to me. Sponge cake, towel rolling, cracking cake, oozing filling…AHHH! But you know, it’s really not all that bad. Each step does seem kind of iffy as you’re doing it, but when it all comes together at the end you’re left with a cute (and delicious) spiral of cake-y goodness. And it really is alright if the cake cracks when you roll or unroll it; you can tell from the pictures that mine cracked! Just do your best to keep the cake as intact as possible, spread on the filling as if it hadn’t cracked, be extra careful when re-rolling it all up, and cover up the blemishes with the chocolate ganache. I assure you that it will taste the same as an un-cracked cake!
If you need extra help with perfecting the cake roll (even I admit that I’m still not to the perfect stage yet!), then check out these helpful tips and these helpful tips from Crazy For Crust. She’s a fabulous baker/blogger and you can see numerous cake roll recipes on her blog, so she must be a pro! In fact, one of her cake roll recipes was the inspiration for this one.
I’m actually really excited to be sharing this cake roll recipe. It’s a far cry from my first cake roll attempt. Any of you ever see this photo from WAY back when on my Instagram? Berney’s exact words were, “The cake tastes spongy.” I guess that could’ve been a compliment since the cake is a sponge cake… However, he was right; it did taste TOO spongy. At least it looked pretty. The next time I ventured into the realm of cake roll baking, half of my cake stayed on the rolling-up towel. I got so frustrated that I just threw away the entire thing – towel and all. But I’ve finally figured it out! Third time’s a charm, right? Just because a recipe doesn’t work out the first (or 5th…) time, that doesn’t mean you should give up altogether! Keep at it!
Alright, I think that’s enough baking motivational speaking.
- 3 eggs
- ¾ cup granulated sugar
- 2 teaspoons almond milk
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup all purpose flour
- Powdered sugar (for rolling)
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoons peppermint extract
- 12 drops green food coloring
- ¼ cup coconut cream (or full-fat coconut milk)
- ⅔ cup semi-sweet chocolate chips
- Chocolate chips for garnish on top (as pictured)
- Preheat oven to 350°F. Line a jelly roll pan (mine was 11” x 15”, but size can vary slightly; try not to use one too much larger) with foil and coat with cooking spray and a light dusting of flour.
- Using an electric mixer fitted with the paddle attachment, beat the eggs on high speed for 3 minutes until frothy. Mix in the sugar, milk and vanilla extract.
- In a separate bowl, whisk together the cocoa, salt, baking powder and flour. Add to wet ingredients and stir by hand until just combined.
- Using a spatula or large spoon, spread batter evenly into the prepared pan; it will be a very thin layer of batter. Bake for 9-11 minutes.
- While the cake is baking, lay out a clean kitchen towel on a large work surface and sprinkle generously with powdered sugar (I used ⅓ cup, but you can use even more if needed). Immediately after the cake comes out of the oven, turn it over onto the prepared kitchen towel. Carefully remove the foil.
- Working from one of the short ends, fold the edge of the towel over the end of the cake and tightly roll up the cake into the towel. Place roll on a wire rack and let cool completely, at least 1 hour.
- While the cake cools, make the filling. Using an electric mixer fitted with the whisk attachment, begin to whip the heavy cream. With the mixer running, add the powdered sugar 1 Tablespoon at a time; scrape down the sides as needed. Add the peppermint extract and food coloring. Beat until whipped cream consistency is achieved.
- Next, assemble the cake. Once the cake has cooled, carefully unroll it. Spread the filling onto the cake, leaving about 1 inch without filling on both short ends. Gently re-roll the cake (without the towel!). Cover with plastic wrap and chill in refrigerator for at least 1 hour before adding on the ganache.
- While the cake chills, make the ganache. In a small microwave safe bowl, melt the coconut cream in the microwave until hot enough to melt the chocolate chips (this shouldn’t take more than about 90 seconds total). It should be bubbling slightly and resemble coconut milk. Add the chocolate chips and let sit for 1 minute. Gently stir the ganache mixture until fully combined; this may take a couple minutes, but it will come to together. Once fully incorporated, use a whisk to make sure there are no remaining lumps of chocolate.
- Place the cake roll on a wire rack set over a plastic wrap or parchment paper (or anything to catch the chocolate drips). Slowly pour the ganache evenly over the cake, making sure it covers the ends and sides. Transfer cake roll to serving plate and garnish with chocolate chips (if desired). Chill for at least 30 minutes before cutting and serving.
- Leftovers can be loosely covered and stored in the refrigerator.
- 1 cake roll
- (Serving size = 1/8 cake roll)
- Calories: 345
- Fat: 17g
- Sodium: 432mg
- Carbohydrates: 46g
- Fiber: 1g
- Sugar: 33g
- Protein: 5g