If you’re a fan of rich, decadent desserts with a refreshing twist, this Mint Chocolate Swiss Roll Recipe is going to become your new obsession. Imagine a light yet moist chocolate sponge that wraps around a creamy, luscious mint-infused filling, creating the perfect balance between chocolatey indulgence and invigorating minty freshness. It’s the kind of dessert that feels both elegant and cozy, ideal for impressing guests or simply treating yourself on a special day. Once you master this Mint Chocolate Swiss Roll Recipe, you’ll want to make it again and again.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward a stunning dessert. Each one plays a crucial role in delivering the delightful taste, texture, and appearance that define this Mint Chocolate Swiss Roll Recipe.
- 6 large eggs (300 grams): Eggs provide structure and a fluffy texture to the sponge cake.
- 15.25 ounces Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix (432 grams): This ready-to-use cake mix simplifies the process while ensuring deep chocolate flavor.
- ½ cup water (114 grams): Provides needed moisture to the batter for a tender crumb.
- ¼ cup vegetable oil (50 grams): Keeps the cake moist and soft without weighing it down.
- 2-4 tablespoons unsweetened cocoa powder (11-21 grams): Enhances the chocolate intensity and deepens the color.
- 8 ounces Mascarpone cheese or cream cheese (227 grams, room temperature): Gives the creamy filling its rich, smooth texture with a subtle tang.
- 2 cups heavy cream (454 grams): Whipped to add airiness and volume to the filling.
- 4 tablespoons Créme de Menthe liqueur (57 grams): Infuses the filling with that unmistakable cool mint flavor.
- ½ teaspoon kosher salt: Balances sweetness and enhances overall flavors of the dessert.
- 1 cup powdered sugar (113 grams): Sweetens the filling and helps stabilize whipped cream.
- 1½ cups heavy whipping cream (341 grams): Used for chocolate ganache, providing shine and richness.
- 2 cups semisweet chocolate chips (340 grams): Melts into the ganache for a smooth chocolate coating.
- 4-6 tablespoons Crème de Menthe liqueur (57-85 grams, optional): Adds an extra peppermint kick to the ganache if desired.
- Crème de Menthe baking chips (optional, for garnish): Adds a festive touch and extra texture on top of the roll.
How to Make Mint Chocolate Swiss Roll Recipe
Step 1: Prepare the Chocolate Sponge
Start by preheating your oven and preparing your baking sheet with parchment paper. In a large bowl, combine the cake mix, cocoa powder, water, vegetable oil, and eggs. Beat the mixture until everything is well incorporated and smooth. Pour the batter evenly into the prepared pan and bake it just until a toothpick inserted in the center comes out clean. This creates a delicate but sturdy base that will hold the filling and roll beautifully.
Step 2: Make the Minty Mascarpone Filling
While the sponge is cooling, whip the mascarpone cheese with powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream and kosher salt until stiff peaks form, then gently fold the whipped cream into the mascarpone mixture. Add the Crème de Menthe liqueur carefully, tasting as you go to achieve the perfect mint flavor that complements the chocolate without overpowering it.
Step 3: Roll the Cake with the Filling
Once the cake is cool, carefully flip it onto a fresh sheet of parchment paper and gently peel off the original paper. Spread the creamy mint filling evenly over the cake. Starting from one edge, roll the cake tightly but gently, using the parchment to guide you. This rolling technique ensures the perfect spiral and avoids cracking. Wrap the roll in plastic wrap and chill to set the shape and flavors.
Step 4: Prepare the Chocolate Ganache and Assemble
To make the ganache, heat the heavy whipping cream just until simmering and pour over the semisweet chocolate chips. Let it sit for a few minutes, then stir until smooth and glossy. Add optional Crème de Menthe for an extra minty touch. Allow the ganache to cool slightly before spreading it evenly over the chilled Swiss roll. Garnish with Crème de Menthe baking chips if you like, then chill again until the ganache is firm and ready to slice.
How to Serve Mint Chocolate Swiss Roll Recipe
Garnishes
For a festive and flavorful finish, sprinkle the top of your Mint Chocolate Swiss Roll with Crème de Menthe baking chips or a light dusting of cocoa powder. A few fresh mint leaves can add a burst of color and enhance the theme without overpowering the dessert’s delicate balance. These simple touches make your presentation pop and invite everyone to dig in happily.
Side Dishes
This Swiss roll pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to complement the richness of the cake and filling. A hot cup of mint tea or a smooth coffee enhances the mint-chocolate combination, making it a perfect dessert course for any occasion, from casual gatherings to elegant dinners.
Creative Ways to Present
Slice your Mint Chocolate Swiss Roll into generous pieces and arrange them on a decorative platter. You can drizzle some additional chocolate ganache or a mint syrup over the slices for an extra splash of indulgence. For a party, serve individual slices with a small mint sprig and chocolate shavings. Turning each slice into a carefully crafted delicacy makes the experience even more special.
Make Ahead and Storage
Storing Leftovers
Once assembled, you can store leftover Mint Chocolate Swiss Roll in an airtight container in the refrigerator for up to three days. Keeping it chilled preserves the creamy texture of the filling and prevents the chocolate ganache from melting or becoming sticky, so every bite stays as delicious as the first.
Freezing
If you want to enjoy this Mint Chocolate Swiss Roll Recipe another time, it freezes beautifully. Wrap the entire roll tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to two months. When ready to enjoy, thaw it in the refrigerator overnight for the best texture and flavor retention.
Reheating
This dessert is best enjoyed cold or at room temperature. If you prefer to take the chill off, allow the roll to sit at room temperature for about 20 minutes before serving. Avoid microwaving as this melts the ganache and softens the filling too much, losing that perfect roll structure.
FAQs
Can I make this Swiss roll without alcohol?
Absolutely! You can omit the Crème de Menthe liqueur or replace it with peppermint extract for a non-alcoholic version that still delivers the fresh mint flavor.
What can I substitute for mascarpone cheese?
Cream cheese is a great substitute for mascarpone in this recipe and will provide a similar creamy texture with a slightly tangier flavor.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm, or alternatively, roll it immediately with parchment paper and let it cool that way. This “memory roll” helps the cake stay flexible and prevents cracks when you add the filling later.
Can I make these rolls ahead of time for a party?
Yes, this Mint Chocolate Swiss Roll Recipe can be made a day or two in advance. Just keep it well wrapped and refrigerated until serving to maintain freshness and moisture.
What is the best way to slice the Swiss roll?
Use a sharp serrated knife and slice gently with a sawing motion. Chill the roll well beforehand to firm it up, which makes cleaner and prettier slices.
Final Thoughts
Trust me when I say this Mint Chocolate Swiss Roll Recipe brings pure joy to any dessert table. The combination of tender chocolate sponge with that velvety, mint-infused cream filling creates a memorable flavor experience that’s surprisingly easy to achieve at home. Whether you’re baking for a celebration or just because you deserve something special, give this recipe a try—you won’t regret it.
Print
Mint Chocolate Swiss Roll Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 16 servings (2 Swiss rolls)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mint Chocolate Swiss Roll recipe combines a rich chocolate fudge cake with a creamy, mint-infused filling for an indulgent dessert that yields two elegant Swiss rolls. The cake is moist and soft with a subtle cocoa depth, complemented by mascarpone and rich heavy cream whipped with crème de menthe liqueur for a refreshing minty twist. Finished with a luscious semisweet chocolate ganache and optional crème de menthe baking chips garnish, it is perfect for celebrations or a sophisticated treat.
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)
Filling
- 8 ounces Mascarpone cheese or cream cheese (227 grams, room temperature)
- 2 cups heavy cream (454 grams)
- 4 tablespoons Crème de Menthe liqueur (57 grams)
- ½ teaspoon kosher salt
- 1 cup powdered sugar (113 grams)
Ganache
- 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)
Garnish (Optional)
- Crème de Menthe baking chips (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven according to the cake mix package instructions. In a large bowl, beat together 6 large eggs, water, vegetable oil, and the Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix. Add 2 to 4 tablespoons of unsweetened cocoa powder for extra chocolate intensity, stirring until smooth and well combined.
- Bake the Cake: Pour the batter into prepared jelly roll pans lined with parchment paper. Bake for about 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, roll the cake gently with the towel from the short edge to form the Swiss roll shape. Let it cool completely rolled up.
- Make the Filling: In a mixing bowl, beat the mascarpone cheese or cream cheese until smooth. In a separate chilled bowl, whip the 2 cups of heavy cream with the powdered sugar, kosher salt, and 4 tablespoons of Crème de Menthe liqueur until soft peaks form. Fold the whipped cream gently into the mascarpone mixture until combined. Refrigerate until ready to use.
- Assemble the Swiss Roll: Unroll the cooled cake carefully. Spread the mint cream filling evenly over the surface. Roll the cake back up without the towel, ensuring the filling stays inside. Wrap tightly in plastic wrap and chill in the refrigerator for several hours or overnight for best results.
- Prepare the Ganache: Heat the 1½ cups heavy whipping cream in a saucepan just until it starts to simmer. Remove from heat and pour over the semisweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Stir in 4 to 6 tablespoons of Crème de Menthe liqueur for mint flavor if desired. Allow ganache to cool slightly until it thickens but is still pourable.
- Finish and Garnish: Remove the rolled cakes from the fridge. Pour the ganache evenly over the surface, letting it drip down the sides. Decorate with optional Crème de Menthe baking chips for a festive touch. Slice and serve chilled for a refreshing and rich mint chocolate dessert experience.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- You can adjust the amount of cocoa powder according to your chocolate preference.
- The Crème de Menthe liqueur adds a distinct minty flavor; omit or reduce for less alcohol or flavor.
- Mascarpone cheese gives a creamier texture than cream cheese if available.
- The Swiss rolls can be made a day in advance and refrigerated for flavors to meld.
- For a non-alcoholic version, substitute Crème de Menthe liqueur with peppermint extract and additional milk in the ganache.
