Chocolate Mint Cake Roll

Name: Chocolate Mint Cake Roll
Ingredients: 3 large eggs,; 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

20 ingredients

4 steps

Ingredients

3 large eggs,
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

Directions

1

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.
2

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.
3

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.
4

For frosting, in a small bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls.