Mint-Chocolate Cake Roll

If you have roughly 2 hours to spend in the kitchen, Mint-Chocolate Cake Roll might be a great lacto ovo vegetarian recipe to try. For 63 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 264 calories, 5g of protein, and 17g of fat each. 109 people have made this recipe and would make it again. If you have baking chocolate, mint, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Betty Crocker. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so amazing. Try Chocolate Mint Cake Roll, Mint Chip Cake Roll, and Chocolate Pecan Mint Roll for similar recipes.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Heat oven to 325F (300F 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 crme 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.

 

Step by step:

1. 1

2. Heat oven to 325F (300F for dark or nonstick pan). Grease 15x10x1-inch pan with butter. Line bottom of pan with waxed paper; grease paper with butter.

3. 2

4. 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.

5. Add cooled chocolate and coffee to egg yolk mixture; beat on low speed until blended, scraping bowl occasionally.

6. 3

7. 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.

8. Pour batter into pan. With metal spatula, gently spread batter to edges of pan.

9. 4

10. 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.

11. 5

12. In chilled medium bowl, beat whipping cream with electric mixer on high speed until foamy.

13. Add powdered sugar and crme de menthe; beat until stiff peaks form.

14. Spread over cake. Beginning at one short side, roll up cake, using towel to help roll. Sprinkle with additional cocoa, if desired.

15. Garnish with mint. Store covered in refrigerator.

Nutrition Information:

covered percent of daily need