Go Back Email Link
–+ servings
Chocolate Rolled Cake Recipe

Luck of the Irish Mint Chocolate Rolled Cake Recipe

This chocolate swiss roll is minty, chocolatey, and decorated with clovers. Perfect for Saint Patrick's Day!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 14 minutes
Cool Time 2 hours
Course Dessert
Cuisine American
Servings 8

Equipment

  • quarter baking sheet or jelly roll pan
  • parchment paper
  • offset spatula

Ingredients
  

Ingredients for the Chocolate Rolled Cake

Pattern Batter

  • 1 egg white
  • 1/4 cup powdered sugar
  • 1/3 cup all purpose flour
  • pinch of salt
  • 1/4 tsp vanilla extract
  • gel food coloring
  • 1/2 tbsp water

Chocolate Chiffon Cake

  • 1/4 cup milk
  • 5 tbsp cocoa powder
  • 1/4 cup sugar
  • 1/3 cup cake flour
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 3 egg yolks
  • 3 tbsp vegetable oil
  • 4 egg whites
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Cream Cheese Mint Stracciatella Filling:

  • 1 package cream cheese (8 oz) at room temperature
  • 1/4 cup unsalted butter at room temperature
  • 1 1/2 cups powdered sugar
  • 2-3 tbps heavy cream
  • 1/2 tsp mint extract
  • 1 tsp vanilla extract
  • 1/2 cup chopped dark chocolate

Instructions
 

For the Shamrock Pattern

  • Prepare the shamrock patterned parchment paper (either draw the pattern directly on the paper and flip it over, or print out a pattern and slide it under the paper) and put it on a quarter sheet (9 1/2 x 13 inch) baking sheet or jelly roll (10 1/2 x 15 inch) pan.
  • Beat the egg white with a pinch of salt in a clean bowl until foamy in a medium bowl. Then gradually add the powdered sugar (1/4 cup). Beat in the vanilla extract (1/4 tsp). Add a few drops of green gel coloring. Then, sift in the flour and fold it into egg mixture. If needed, thin the batter with water. It be easy to pipe but hold its shape - like royal icing.
  • Pour the shamrock batter into a piping bag with a small tip. Pipe the shamrocks into the pattern.Carefully slide the piped shamrocks into the freezer and let chill for 20-30 minutes. While the shamrocks chill, make the chocolate chiffon cake.

For the Chocolate Chiffon Cake

  • Preheat oven to 325 F.
  • In a small saucepan, heat the milk and cocoa powder on medium heat until the powder is fully dissolved. Do not let the milk come to a boil. Stir continuously, while breaking up the clumps of powder. Once dissolved, set aside to cool.
  • In a large mixing bowl, sift together sugar, baking soda, the first portion of cream of tartar, salt, and flour.
  • Create a well in the center of the dry ingredients. Inside it, add yolks, oil, vanilla extract, and chocolate milk mixture. Stir to combine until fully incorporated, do not overmix. Set the chocolate-flour mixture aside.
  • In the bowl of a stand mixer, using the whisk attachment, whisk egg whites on low speed until frothy, then add the second portion of cream of tartar.
  • Increase speed to medium, once whites have become opaque and bubble size has tightened up, add sugar in a slow stream.
  • Increase high speed, whip until stiff peaks form. Now you have a meringue on your hands!
  • Gently stir 1/3 of the meringue into the chocolate mixture to loosen it up.
  • Gently fold the rest of the meringue into the chocolate-flour mixture.
  • Remove the prepared shamrock pan from the freezer and pour the chocolate cake batter into the pan, starting at the center of the pan. Spread the batter out in an even layer throughout the pan, using an angled spatula.
  • Tap the pan on the counter to release large air pockets. Bake for 14-16 minutes until the top of the cake springs back when gently prodded in the center.
  • Let cool 5 minutes in the pan before removing. Invert cake onto a fresh piece of parchment on a wire rack and gently remove the original parchment paper covering the shamrocks. Put a fresh piece of parchment paper on the top, then flip again so that the top (shamrock) side is facing down.
  • Roll the cake gently, starting at the short end, layering the parchment paper between the rolls to prevent any sticking. It's important to do this while the cake is still warm, to avoid cracking.While the cake cools, make the filling.

For the Cream Cheese Mint Straciatella Filling:

  • Beat the cream cheese and butter together at medium speed until smooth and creamy using the paddle attachment in the bowl of the stand mixer.
  • Gradually beat in the powdered sugar, alternating with the whipping cream. Beat well, 2-3 minutes. Then beat in the vanilla and mint extracts. Lastly, fold in the dark chocolate shards.

Assemble the Cake

  • Unroll the cooled cake roll and fill it with the cream filling, spreading the filling out with an offset spatula. Chill for 2-3 hours in the refrigerator. Let come to room temperature before serving.
Keyword chocolate, Mint, Saint Patrick's Day
Tried this recipe?Let us know how it was!