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Mint-Chocolate Cake Roll
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Prep Time:
40 minutes
Total Time:
2 hours
Elevate your dessert table with a decadent chocolate mint cake roll.
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
Instructions:
  • Preheat your oven to 325°F (or 300°F for a dark or nonstick pan). Grease a 15x10x1-inch pan with butter and line the bottom with waxed paper, then grease the paper with butter.
  • In a large bowl, whisk egg yolks with an electric mixer on high speed until fluffy. Slowly add 1/2 cup of granulated sugar, beating on high speed for about 5 minutes until thick and lemon-colored. In a small bowl, dissolve coffee granules in water. Add cooled chocolate and coffee to the egg yolk mixture, beating on low speed until well combined, scraping the bowl occasionally.
  • In a separate large bowl, use an electric mixer to beat egg whites on high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form. Gently fold one-fourth of the egg whites into the chocolate batter to lighten it. Then fold in the rest of the egg whites. Sift flour over the batter and fold it in until well combined. Pour the batter into the pan and spread it evenly to the edges with a metal spatula.
  • Bake the cake for 18 to 20 minutes until the center springs back when lightly touched. Sprinkle 3 tablespoons of cocoa on top of the cake. Cover with a damp kitchen towel to cool. Flip the cake onto a kitchen towel, remove the waxed paper, and dust with the remaining 3 tablespoons of cocoa.
  • In a cool mixing bowl, whip the cream with an electric mixer until fluffy. Add powdered sugar and crème de menthe; continue whipping until peaks form. Spread the mixture over the cake, then carefully roll up the cake from one end with the help of a towel. Add a sprinkle of cocoa, and garnish with mint. Store covered in the fridge.

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