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Mint-Chocolate Cake Roll

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Mint-Chocolate Cake Roll
  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 12
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Make your dessert table special with this minty cake roll that’s made with chocolate.
By Betty Crocker Kitchens
Updated Dec 22, 2011

Ingredients

  • 5 eggs, separated
  • 1 cup granulated sugar
  • 1/2 teaspoon instant coffee granules or crystals
  • 1 tablespoon warm water
  • 6 oz bittersweet baking chocolate, melted, cooled
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 6 tablespoons unsweetened baking cocoa
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 cup white crème de menthe
  • Fresh mint sprigs, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F (300°F for dark or nonstick pan). Grease 15x10x1-inch pan with butter. Line bottom of pan with waxed paper; grease paper with butter.
  • 2
    In large bowl, beat egg yolks with electric mixer on high speed until fluffy. Gradually add 1/2 cup of the granulated sugar, beating on high speed about 5 minutes or until thick and lemon colored. In small bowl, stir coffee granules in water until dissolved. Add cooled chocolate and coffee to egg yolk mixture; beat on low speed until blended, scraping bowl occasionally.
  • 3
    In another large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-fourth of the egg whites into chocolate batter to lighten. Fold in remaining egg whites. Sift flour over batter; fold in flour until blended. Pour batter into pan. With metal spatula, gently spread batter to edges of pan.
  • 4
    Bake 18 to 20 minutes or until cake springs back when lightly touched in center. Sprinkle top of cake with 3 tablespoons of the cocoa. Cover cake with a slightly damp kitchen towel; cool completely. Turn cake upside down onto kitchen towel; carefully remove waxed paper. Sprinkle cake with remaining 3 tablespoons cocoa.
  • 5
    In chilled medium bowl, beat whipping cream with electric mixer on high speed until foamy. Add powdered sugar and crème de menthe; beat until stiff peaks form. Spread over cake. Beginning at one short side, roll up cake, using towel to help roll. Sprinkle with additional cocoa, if desired. Garnish with mint. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    This is a delicate cake roll that is melt-in-your-mouth good. Roll up gently after spreading on the mint cream and have your platter ready.

Nutrition

293 Calories, 16g Total Fat, 4g Protein, 31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
293
Total Fat
16g
0%
Saturated Fat
9g
0%
Sodium
39mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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