If you’ve been dreaming of a dessert that pairs the refreshing zing of mint with the rich decadence of chocolate, you are absolutely going to love this Mint Chocolate Swiss Roll Recipe. Picture a tender, chocolate sponge cake rolled up with a creamy, mint-infused filling that is both airy and luscious. This recipe captures the classic charm of a Swiss roll while elevating it with the coolness of crème de menthe and the smoothness of mascarpone cheese. Whether it’s for a festive occasion or just a sweet craving on an ordinary day, this Mint Chocolate Swiss Roll Recipe is a guaranteed crowd-pleaser that’s surprisingly simple to make and impossible to resist.
Ingredients You’ll Need
Each ingredient in this Mint Chocolate Swiss Roll Recipe plays a vital role in achieving that perfect harmony of flavor and texture. From the rich chocolate cake base to the silky mint cream, every element is carefully chosen to enhance your dessert experience.
- 6 large eggs: Acts as the structure for the sponge, creating a light and airy base.
- 15.25 ounces Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix: Brings deep chocolate flavor effortlessly, saving time without compromising taste.
- ½ cup water: Helps to keep the cake moist and tender.
- ¼ cup vegetable oil: Adds richness and keeps the cake soft.
- 2-4 tablespoons unsweetened cocoa powder: Intensifies the chocolate profile with natural cocoa richness.
- 8 ounces mascarpone cheese or cream cheese: Provides a creamy, smooth texture that’s essential for the filling’s decadence.
- 2 cups heavy cream: Whipped to fluffy perfection, creating a luscious filling that melts in your mouth.
- 4 tablespoons Crème de Menthe liqueur: Infuses that unmistakable cool mint flavor, tying everything together beautifully.
- ½ teaspoon kosher salt: Enhances all the other flavors by balancing the sweetness.
- 1 cup powdered sugar: Sweetens the filling delicately without overpowering the mint.
- 1½ cups heavy whipping cream: Used to make a mousse-like chocolate cream for the outer layer.
- 2 cups semisweet chocolate chips: Melts into the whipped cream to add rich chocolaty bursts.
- 4-6 tablespoons Crème de Menthe liqueur (optional): For an extra kick in the chocolate cream coat.
- Crème de Menthe baking chips (optional, for garnish): Adds a pretty, minty sparkle when you finish decorating your roll.
How to Make Mint Chocolate Swiss Roll Recipe
Step 1: Prepare the Chocolate Sponge Cake
Begin by preheating your oven and preparing two Swiss roll pans by lining them with parchment paper. In a large mixing bowl, whisk together the eggs, water, vegetable oil, and chocolate cake mix, incorporating the unsweetened cocoa powder to deepen the chocolate tones. Pour the batter evenly into the pans and bake for about 10 minutes, or until a toothpick inserted in the center comes out clean. The cake should be springy to the touch but still pliable enough to roll without cracking, which is absolutely key for a flawless Swiss roll.
Step 2: Make the Mint Cream Filling
While the sponge cools, whip the mascarpone cheese with powdered sugar, kosher salt, and the first portion of heavy cream until creamy and smooth. Next, gently fold in the Crème de Menthe liqueur, giving the filling that invigorating minty flair that makes this Mint Chocolate Swiss Roll Recipe stand out. Whip the remaining heavy cream to soft peaks and combine carefully to maintain a fluffy, airy texture perfect for spreading inside the roll.
Step 3: Assemble the Rolls
Remove the cooled cakes from their pans and carefully peel off the parchment paper. Spread an even layer of your fresh mint cream filling over each cake, making sure to leave a little border to avoid spillage when rolling. Starting at one end, roll the cakes up tightly but gently, using the parchment to help you guide the roll into shape. Wrap each Swiss roll in plastic wrap and refrigerate for at least one hour to set the shape and flavors, which also helps when you later slice your masterpiece.
Step 4: Prepare and Apply the Chocolate Mint Coating
In a saucepan or microwave, melt the semisweet chocolate chips with the remaining heavy whipping cream and optional extra Crème de Menthe liqueur until smooth and shiny. Allow the ganache to cool slightly before spreading it over the chilled rolls. This silky chocolate coating sandwiches the mint cream inside with a decadent chocolate hug, completing our Mint Chocolate Swiss Roll Recipe with a memorable finishing touch. If you like, sprinkle the tops with Crème de Menthe baking chips for a festive and decorative flair.
How to Serve Mint Chocolate Swiss Roll Recipe
Garnishes
To elevate your presentation, add a few fresh mint leaves or dust the rolls lightly with cocoa powder. The contrast enhances the colors and hints at the flavor inside, making each slice as inviting to the eyes as it is to the palate.
Side Dishes
Serve slices alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the rich and refreshing flavors. A drizzle of raspberry sauce also pairs wonderfully, adding a tart brightness that balances the deep chocolate and mint notes.
Creative Ways to Present
Try slicing the Swiss roll into pinwheels for a charming finger food at parties or arrange the slices on a platter with alternating fresh berries and mint sprigs for a festive dessert display. You can also cut individual portions and pipe extra mint cream on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Your Mint Chocolate Swiss Roll Recipe stays fresh and delicious when stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the texture of the filling and prevents the chocolate coating from sweating.
Freezing
For longer storage, wrap the Swiss roll tightly in plastic wrap, then in aluminum foil, and freeze it for up to one month. Thaw overnight in the refrigerator before serving to maintain its delicate texture and flavor.
Reheating
This dessert is best enjoyed chilled, so no reheating is needed. However, removing it from the fridge about 15 minutes before serving can soften the chocolate coating slightly, making each bite wonderfully smooth.
FAQs
Can I make the mint cream filling without alcohol?
Absolutely! Substitute the Crème de Menthe liqueur with a few drops of peppermint extract to keep that minty flavor without any alcohol content. Just be sure to add it gradually to avoid overpowering the filling.
Is it necessary to use a store-bought cake mix?
No, you can certainly make a homemade chocolate sponge cake from scratch if you prefer. The cake mix, however, simplifies the process and ensures a consistently moist texture for the Swiss roll.
Can I use regular cream cheese instead of mascarpone?
Yes, regular cream cheese works just fine. It provides the same creamy consistency, although mascarpone gives a bit richer and silkier mouthfeel that’s absolutely divine in this recipe.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still slightly warm and flexible. Rolling it with parchment paper right after baking helps train the cake to hold its shape, and allow it to cool in the rolled position before unrolling and adding the filling.
Can I make individual portions instead of one big roll?
Definitely! You can bake the batter in smaller pans or even use a sheet pan, then cut the cake into smaller pieces and spread the filling before rolling each one up individually. This is great for parties or bite-sized treats.
Final Thoughts
This Mint Chocolate Swiss Roll Recipe is an absolute joy to make and even more delightful to eat. The balance of mint and chocolate wrapped in a soft, fluffy cake will win over any dessert lover’s heart. So, gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this wonderfully refreshing and rich dessert experience. I promise, each slice feels like a special celebration. Enjoy every bite!
Print
Mint Chocolate Swiss Roll Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 16 servings (2 Swiss rolls)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mint Chocolate Swiss Roll recipe combines a rich chocolate sponge cake with a creamy mint-infused filling, creating a decadent dessert perfect for chocolate and mint lovers. Featuring a moist and tender cake rolled around a luscious mascarpone and whipped cream filling with creme de menthe liqueur, it’s a delightful treat ideal for special occasions or gatherings.
Ingredients
Cake
- 6 large eggs (300 grams)
- 15.25 ounces Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix (432 grams, 1 box)
- ½ cup water (114 grams)
- ¼ cup vegetable oil (50 grams)
- 2–4 tablespoons unsweetened cocoa powder (11–21 grams)
- ½ teaspoon kosher salt
Filling
- 8 ounces Mascarpone cheese or cream cheese (227 grams, room temperature)
- 2 cups heavy cream (454 grams)
- 4 tablespoons Créme de Menthe liqueur (57 grams)
- 1 cup powdered sugar (113 grams)
Topping and Garnish
- 1½ cups heavy whipping cream (341 grams)
- 2 cups semisweet chocolate chips (340 grams)
- 4–6 tablespoons Crème de Menthe liqueur (57–85 grams, optional)
- Crème de Menthe baking chips (optional, for garnish)
Instructions
- Prepare the Cake Batter: Preheat your oven according to the cake mix package instructions, typically around 350°F (175°C). In a large mixing bowl, combine the cake mix, eggs, water, vegetable oil, and cocoa powder. Mix thoroughly until smooth and well combined, ensuring the cocoa powder is evenly incorporated.
- Bake the Cake: Pour the batter evenly onto a prepared jelly roll pan lined with parchment paper. Bake for approximately 10 minutes or until a toothpick inserted in the center comes out clean. Once baked, immediately loosen the edges and invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel to let it cool and form its shape.
- Prepare the Mint Filling: In a mixing bowl, combine the mascarpone cheese, powdered sugar, and 4 tablespoons of Crème de Menthe liqueur. Whip in the heavy cream until stiff peaks form, creating a light and fluffy mint cream filling.
- Assemble the Swiss Roll: Once the cake is completely cooled, carefully unroll it and spread the mint filling evenly across the surface. Re-roll the cake tightly without the towel and place it seam-side down on a serving platter.
- Prepare the Whipped Cream Topping: Whip the remaining 1½ cups heavy whipping cream with the optional 4-6 tablespoons Crème de Menthe liqueur until soft peaks form. Spread this whipped cream over the top of the rolled cake.
- Decorate with Chocolate: Sprinkle the top with semisweet chocolate chips and, if desired, garnish with Crème de Menthe baking chips for extra flavor and decoration.
- Chill and Serve: Refrigerate the Swiss rolls for at least 1-2 hours before slicing to allow the flavors to meld and the filling to firm up. Slice into 16 servings and enjoy your refreshing mint chocolate dessert.
Notes
- If you prefer a less boozy flavor, reduce or omit the Crème de Menthe liqueur in the filling and topping.
- Use cream cheese as a substitute for mascarpone if it’s unavailable; this may slightly alter the texture.
- Ensure the cake is rolled while still warm to prevent cracking.
- Chilling the Swiss roll before slicing helps maintain clean, neat slices.
- Cocoa powder quantity can be adjusted according to your desired chocolate intensity.
