This mint chocolate jellyroll is crammed with a creme de menthe filling and finished with an upscale chocolate glaze for a delicious baked dessert that the entire family will love!
Why you’ll love this Mint Chocolate jellyroll Recipe:
Great for a crowd: This recipe makes two Swiss rolls, so it’s an excellent option if you’re entertaining.
Make ahead: For a simple dessert which will be made before time, this is often an excellent option!
For the cake roll
- Beat together the eggs until thick.
- Add ready-mix , water and oil and blend .
- Spread the batter evenly in two prepared cake pans.
- Bake.
- Remove from the oven coat with cocoa.
- Roll up the cakes and let cool on a rack
For the Creme de Menthe Filling
- Mix together the mascarpone.
- Mix within the Creme de Menthe and salt.
- Add the granulated sugar and whisk.
- Refrigerate.
For the chocolate glaze
- Heat the cream.
- Stir within the chocolate chips
- Fill and glaze the cakes
- Brush the cakes with Creme de Menthe.
- Spread the Creme de Menthe filling over the highest evenly.
- Roll the cakes, cover with wrapping and refrigerate.
- Once set, pour the chocolate glaze over the cakes.
- Refrigerate until set.
How does one roll a jellyroll without the cake cracking?
The best thanks to roll your cake is to try to to it as soon as you’ll when it’s faraway from the oven. When the cake is warm it’s more pliable, making it less likely to crack.
Can you freeze it?
This recipe makes two Swiss rolls, but luckily it’s freezer friendly so you’ll enjoy it at a later date. Once the chocolate has set, wrap the cake tightly in wrapping and foil and place during a freezer bag or air tight container.
It will keep well for up to three months and may be thawed at temperature or within the fridge overnight.
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