It’s no secret that here at Old Time Pottery we love the combination of mint and chocolate. In our opinion, it’s unbeatable! And it’s about that time of year again for girl scout cookies (Thin Mints? Yes, please.) so that go us thinking: Why not bake something similar. So we started looking for recipes to try when we came across this one and it was a no brainer! This recipe can seem daunting, but really it’s not as complicated as it looks and if you follow the directions carefully, you should be good to go. Enjoy!
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 eggs
- 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 (10×15”) 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.