For St. Patrick's Day or anytime something chocolate and mint is needed!
Top of the morning to ya!
I am actually very Irish… well, my grandma is VERY Irish. Me? More like less than 25%, but hey, that doesn’t mean I don’t love talking about all things Irish and St. Patrick’s Day.
Since it's finally March, I'm excited to share this chocolate mint roll cake with everyone.
I know the Irish love their corn beef, potatoes and cabbage, but everyone loves a really good chocolate cake. Especially when it's a combo like this. Moist chocolate cake all rolled up with minty vanilla frosting and then topped with melted white chocolate and sprinkles!
How do sprinkles make everything so much more fun? I wanted to find those cute four-leaf clover sprinkles you can sometimes find around St. Patrick’s Day, but unfortunately I live in ski town where fun sprinkles do not exist. Luckily, good old green sprinkles did the trick.
I hope you'll all be making this easy cake for your next St. Patrick’s Day celebration – or whenever the mood strikes for chocolate and mint!
First, grab your cake mix.
Preheat the oven and line the bottom only of 15x10x1-inch jellyroll pan with cooking parchment paper. Spray the parchment paper with baking spray.
Then place paper baking cups in 6 regular-size muffin cups. You'll make cupcakes with the leftover batter that you can eat or save for later.
In a large bowl, beat the eggs with an electric mixer on high speed about 6 minutes or until the eggs are thick and lemon colored. Add the cake mix, water and oil
Beat batter on low speed 30 seconds, then on medium speed for 1 minute.
Pour 3-1/2 cups of the batter into your prepared pan. Divide the remaining batter among 6 muffin cups.
Bake 14 to 16 minutes or until cake springs back when lightly touched in center. Cupcakes will be done when a toothpick inserted in the center comes out clean.
Immediately turn the cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Peel away the parchment paper. While the cake is still hot, carefully roll it up in the towel, starting at the narrow end.
Cool the rolled-up cake 10 minutes at room temperature, and then about 1 hour in the refrigerator. Cool cupcakes for 10 minutes. Remove from pan; cool completely, about 30 minutes, and reserve the cupcakes for another use.
While the cake cools, place the frosting in a bowl and mix with the peppermint extract and food coloring. Mix until well blended.
Unroll the cake carefully and remove the towel. Allow the end of the cake to remain slightly curled. Spread the frosting evenly over the cake's surface. Re-roll the filled cake, wrap in plastic wrap and refrigerate 30 minutes.
Remove cake from refrigerator, remove the plastic wrap and spread the melted white chocolate over the top of the cake roll. Then transfer the cake roll to a serving platter.
Decorate with colorful sprinkles and fresh mint. Store loosely covered in the refrigerator. Let stand at room temperature 30 minutes before serving it up!