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
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)
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.
