This year you’re in love with dance. Theatre. All things Zendaya.
You’re obsessed with mustaches. You’ll forever be known by the aides and teachers at school as “the sunglass girl”.
You’ve recently come to love reading. You’ve devoured 4 biography books in the past week alone.
You’re one of the funniest people I know. The other one is your dad, so you get it from him.
You’re one of my favorite people. And I hope you have a fabulous 9th birthday!
One thing I’ve realized over the past nine years of being your mom is that so many elements that made up your birth story became your personality.
For example, you were born on National Chocolate Mint Day. And mint and chocolate is your favorite food combination.
So you get lots of Mint Chip for your birthday today…like some Mint Chip Cake Roll!
Jordan is getting several mint chip flavored treats for her birthday, and this little gem was from her family party last weekend. It’s a chocolate cake roll filled with mint whipped cream and mini chocolate chips (or Andes Mint Baking Chips) and covered in milk chocolate ganache.
The chocolate cake is the same one I made for the Truffle Cake Roll, but I added 2 teaspoons of coffee to the batter to up the chocolate flavor. I know, sounds weird, right? But coffee brings out the natural chocolate flavor. If you don’t do coffee, you can use water.
The filling is whipped cream that’s filled with mint extract and dyed a light green. The food coloring is optional if you don’t do dyes. I have a range on the peppermint extract so you can add it according to taste. I added 3/4 teaspoon because I wanted it minty (but not so minty it’s toothpaste). If you don’t want it to scream mint, go with 1/2 teaspoon.
The cake is also filled with Andes Mint Baking Chips, which you can find year round in the baking aisle at most grocery stores. You can also substitute chopped Andes Mints (from the candy aisle) or just use mini chocolate chips.
A milk chocolate ganache is poured over the top. It doesn’t harden, but gives a rich sheen and flavor to the cake. I used milk chocolate chips instead of semi-sweet chips or baking squares because Jordan doesn’t like darker chocolates. You can use what you like!
Even though it looks hard, making a cake roll is really not. I know that cracking can be an issue, and even I have problems with that. I can make the same recipe twice and one will crack but one won’t. It depends on a multitude of issues (weather being one) but luckily frosting and garnish cover most cracks. When in doubt…add more frosting!
A chocolate cake roll filled with mint whipped cream and mini chocolate chips, topped with a milk chocolate ganache. Perfect for the mint chocolate lovers in your life!
For the Frosting:
2 cups milk chocolate chips
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish
For the Cake
3/4 cup granulated sugar
2 teaspoons brewed coffee (or water)
1 teaspoon vanilla extract
1/4 cup usweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling
For the Filling:
1 cup heavy whipping cream
4 tablespoons powdered sugar
1/2-3/4 teaspoons peppermint extract (taste after 1/2 teaspoon)
6 drops green food coloring
1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips
Make the Frosting
Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before.
Make the Cake
Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
Make the Filling:
Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring.
Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting.
Place cake roll on a wire rack set over a cookie sheet. Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered.
Note: You'll have leftover frosting. Eat it with a spoon, or make it into hot chocolate!
Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
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