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
Scale
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.
