Mint Chocolate Roulade
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This elegant mint chocolate roulade is one of my favorite showstoppers because it looks absolutely impressive yet comes together in less than an hour. The beauty of this dessert is its simplicity: you don't need fancy equipment or advanced baking skills to pull it off. Fresh mint is the star here, and beyond adding that lovely refreshing flavor, it's packed with antioxidants and aids digestion, making this indulgence feel just a bit lighter. The combination of rich chocolate with cool peppermint is pure magic, and I promise your guests will be amazed when you slice into that gorgeous spiral swirl.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 1½ mLpeppermint extract
- 50 gunsweetened cocoa powder
- 250 gsemi-sweet chocolate chips
- 100 mLheavy cream
- 100 gunsalted chocolate shavings
- 20 gconfectioners' sugar
- ½ gsalt
- 10 gfresh mint leaves(for garnish)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 30cm x 30cm baking sheet. Line the baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, and cocoa powder.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition. Beat in the peppermint extract.
Tip: Make sure to beat the mixture until it's smooth and creamy.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream, beginning and ending with the dry ingredients. Beat just until combined.
- 5
Pour the batter into the prepared baking sheet and smooth the top. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as the cake will continue to cook a bit after it's removed from the oven.
- 6
Remove the cake from the oven and let it cool in the baking sheet for 5 minutes. Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before assembling the roulade.
- 7
Once the cake is cool, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and glossy.
- 8
Spread a thin layer of melted chocolate over the cooled cake, leaving a 2.5cm border around the edges. Sprinkle with confectioners' sugar and chocolate shavings.
Tip: This will be the first layer of the roulade.
- 9
Roll the cake into a tight log, starting from the long side. Wrap the cake in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will help the cake set and make it easier to roll.
- 10
Unwrap the cake and slice it into 1cm thick slices. Serve immediately, garnished with fresh mint leaves.
Tip: You can also serve the roulade chilled, if desired.
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