MINT CHIP CAKE ROLL

A chocolate cake roll filled with mint whipped cream and mini chocolate chips, topped with a milk chocolate ganache. Perfect for the mint chocolate lovers in your life!

INGREDIENTS

FOR THE FROSTING:

  •  2 cups milk chocolate chips
  •  1 1/4 cups heavy cream
  •  1/2 teaspoon vanilla extract
  •  1/4 teaspoon peppermint extract
  •  1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish

FOR THE CAKE:

  •  3 eggs
  •  3/4 cup granulated sugar
  •  2 teaspoons brewed coffee — or water
  •  1 teaspoon vanilla extract
  •  1/4 cup usweetened cocoa powder
  •  1/4 teaspoon salt
  •  1 teaspoon baking powder
  •  3/4 cup all purpose flour
  •  Powdered sugar — to aid in rolling

FOR THE FILLING:

  •  1 cup heavy whipping cream
  •  4 tablespoons powdered sugar
  •  1/2-3/4 teaspoons peppermint extract — taste after 1/2 teaspoon
  •  6 drops green food coloring
  •  1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips
MINT CHIP CAKE ROLL #cakerecipes


INSTRUCTIONS

  1. Make the Frosting: Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before.
  2. Make the Cake: Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  3. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
  4. Full instructions visit @crazyforcrust

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