TIPS

I used a stand mixer to combine the cake batter. you’ll also use a hand mixer or roll in the hay by hand, but it’ll take a touch longer.
The cake should be fully cooled before adding the Creme de Menthe filling, or it’ll slide out once you roll it.
Chill Swiss roll before glazing it with the chocolate.

Ingredients

For the cake Roll:

▢6 large eggs
▢1 box Super Moist fudge Swiss Chocolate, Devil’s Food ready-mix
▢½ cup water
▢¼ cup oil
▢2-4 tablespoons chocolate
▢4-6 tablespoons Crème de Menthe optional
▢Garnish: Crème de Menthe baking chips optional
For the Crème de Menthe Filling:
▢8 ounces Mascarpone cheese or cheese softened
▢2 cups cream
▢4 tablespoons Crème de Menthe
▢¼ teaspoon salt
▢1 cup granulated sugar
For the Chocolate Glaze:
▢2 cups bittersweet chocolate chips
▢1½ cups heavy light whipping cream

Instructions

This makes 2 swiss rolls.

For the cake Roll:

1. Heat oven to 375°F and line bottoms of two 15x10x1-inch jelly roll pans with parchment paper. Spray the pan and parchment with baking spray with flour.
2. In the bowl of a mixer set with paddle attachment, place eggs and beat on high speed until thick and lemon colored, about 6 minutes. Add ready-mix , water and oil. Beat on low speed until incorporated, about 30 seconds, scrape down the edges of the bowl. Set speed to medium and beat a further 1 minute. Spread half the batter (about 2¼ cups) evenly into each pan.
3. Bake until cake springs back when lightly touched within the middle, about 10-12 minutes.
4. While the cake bakes, sprinkle two clean kitchen towels with cocoa.
5. Remove cakes from oven and loosen cakes round the edges of the pans with a knife. Handling one cake at a time, carefully, and quickly, turn the cake upside-down onto the cocoa-covered towel. Remove the parchment paper and immediately roll up the cake and therefore the towel together from one among the narrow ends. Place the cake, seam side down, on a wire rack to chill for half-hour . Immediately repeat the method with the opposite cake.

For the Crème de Menthe Filling:

1. With an electrical mixer, whisk together the mascarpone and cream until light and smooth.
2. Add Crème de Menthe and salt. Whisk 1 minute.
3. Add granulated sugar and whisk until filling is smooth and creamy.
4. Cover and refrigerate the filling until the cake is cooled and prepared to fill.

For the Chocolate Glaze:

1. Make the chocolate glaze while the filled cakes set within the fridge.
2. In a medium, microwave-safe bowl, heat the cream, at 50% power, just until small bubbles pop at the sting of the bowl; stir.
3. Add the chocolate chips and stir briefly. Let the chocolate and cream sit, stirring periodically, until the chocolate melts. Let the glaze sit 5-10 minutes or until slightly thickened and still pourable.
4. To Fill and Glaze Swiss Roll Cakes:
5. Cut 2 pieces of waxed paper or aluminium foil just a tad smaller than each rolled cake. Place the cut pieces on a wire rack. Set the cut pieces far enough apart therefore the cakes, when glazed, don’t touch.
6. Slowly and punctiliously unroll cakes. take care to not press the tighest, narrow end flat.
7. Brush each cake lightly with 2-3 tablespoons Crème de Menthe.
8. Spread each cake to (1/2 –inch of the edges) evenly with 1 cup of the Crème de Menthe Filling.
9. Reroll the filled cakes and wrap in wrapping . Being sure the seam is centered on rock bottom , place the cakes, seam side down, on a cooking utensil and refrigerate 30-60 minutes.
10. When the cakes are set, remove from the fridge and set each cake, seam-side-down over one cut piece of the prepared waxed paper or foil. Set the wire rack with the cakes on the cooking utensil .
11. Stir the chocolate glaze and, if it’s too firm, warm it within the microwave at 20% power just until the chocolate is pourable. Pour half the glaze over each cake to hide evenly. Garnish with Crème de Menthe baking chips, if desired.
12. Refrigerate the cakes 30-60 minutes or until chocolate is totally set.
13. Keep in the fridge, loosely covered, until able to slice and serve.
14. Enjoy!