This mint chocolate Swiss roll is filled with a creme de menthe filling and finished with a rich chocolate glaze for a delicious baked dessert that the whole family will love!
Christmas Swiss Roll Recipe
Chocolate and mint are such a great combination, and this mint chocolate Swiss roll is all kinds of wonderful!
This makes for a great centerpiece dessert and is great choice to serve up to friends and family this Christmas.
Rich, chocolatey and easier to make than you think!
For more chocolate mint recipes, be sure to check out my Chocolate Peppermint Cookies and Peppermint Hot Chocolate!
Why you’ll love this Mint Chocolate Swiss Roll Recipe:
- Great for a crowd: This recipe makes two Swiss rolls, so it’s a great option if you are entertaining.
- Make ahead: For an easy dessert that can be made ahead of time, this is a great option!
How to make mint chocolate Swiss roll
Be sure to see the recipe card below for full ingredients & instructions!
For the chocolate cake roll
- Beat together the eggs until thick.
- Add cake mix, water and oil and mix.
- Spread the batter evenly in two prepared cake pans.
- Bake.
- Remove from the oven coat with cocoa.
- Roll up the cakes and let cool on a rack
For the Creme de Menthe Filling
- Mix together the mascarpone.
- Mix in the Creme de Menthe and salt.
- Add the powdered sugar and whisk.
- Refrigerate.
For the chocolate glaze
- Heat the cream.
- Stir in the chocolate chips
Fill and glaze the cakes
- Brush the cakes with Creme de Menthe.
- Spread the Creme de Menthe filling over the top evenly.
- Roll the cakes, cover with plastic wrap and refrigerate.
- Once set, pour the chocolate glaze over the cakes.
- Refrigerate until set.
How long does it keep?
This mint chocolate Swiss roll is a great make ahead dessert and will keep well, covered in the fridge for up to 3 days. Keep it covered, loosely with plastic wrap. It can be sliced and served straight from chilled.
How do you roll a Swiss roll without the cake cracking?
The best way to roll your cake is to do it as soon as you can when it’s removed from the oven. When the cake is warm it is more pliable, making it less likely to crack.
Can you freeze it?
This recipe makes two Swiss rolls, but luckily it’s freezer friendly so you can enjoy it at a later date. Once the chocolate has set, wrap the cake tightly in plastic wrap and foil and place in a freezer bag or air tight container.
It will keep well for up to 3 months and can be thawed at room temperature or in the fridge overnight.
Tips!
- I used a stand mixer to mix the cake batter. You can also use a hand mixer or do it by hand, but it will take a little longer.
- The cake should be fully cooled before adding the Creme de Menthe filling, or it will slide out when you roll it.
- Chill the Swiss roll before glazing it with the chocolate.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Mint Chocolate Swiss Roll
Prep: 40 minutes
Cook: 10 minutes
Total: 50 minutes
This mint chocolate Swiss roll is filled with a creme de menthe filling and finished with a rich chocolate glaze for a delicious baked dessert that the whole family will love!
Ingredients
For the Chocolate Cake Roll:
For the Crème de Menthe Filling:
Instructions
For the Chocolate Cake Roll:
Heat oven to 375°F and line bottoms of two 15x10x1-inch jelly roll pans with parchment paper. Spray the pan and parchment with baking spray with flour.
In the bowl of a mixer set with paddle attachment, place eggs and beat on high speed until thick and lemon colored, about 6 minutes. Add cake mix, water and oil. Beat on low speed until incorporated, about 30 seconds, scrape down the sides of the bowl. Set speed to medium and beat an additional 1 minute. Spread half the batter (about 2¼ cups) evenly into each pan.
Bake until cake springs back when lightly touched in the middle, about 10-12 minutes.
While the cake bakes, sprinkle two clean kitchen towels with cocoa.
Remove cakes from oven and loosen cakes around the edges of the pans with a knife. Handling one cake at a time, carefully, and quickly, turn the cake upside-down onto the cocoa-covered towel. Remove the parchment paper and immediately roll up the cake and the towel together from one of the narrow ends. Place the cake, seam side down, on a wire rack to cool for 30 minutes. Immediately repeat the process with the other cake.
For the Crème de Menthe Filling:
With an electric mixer, whisk together the mascarpone and cream until light and smooth.
Add Crème de Menthe and salt. Whisk 1 minute.
Add powdered sugar and whisk until filling is smooth and creamy.
Cover and refrigerate the filling until the cake is cooled and ready to fill.
For the Chocolate Glaze:
Make the chocolate glaze while the filled cakes set in the fridge.
In a medium, microwave-safe bowl, heat the cream, at 50% power, just until small bubbles pop at the edge of the bowl; stir.
Add the chocolate chips and stir briefly. Let the chocolate and cream sit, stirring periodically, until the chocolate melts. Let the glaze sit 5-10 minutes or until slightly thickened and still pourable.
To Fill and Glaze the Swiss Roll Cakes:
Cut 2 pieces of waxed paper or aluminum foil just a tad smaller than each rolled cake. Place the cut pieces on a wire rack. Set the cut pieces far enough apart so the cakes, when glazed, don’t touch.
Slowly and carefully unroll cakes. Be careful not to press the tighest, narrow end flat.
Brush each cake lightly with 2-3 tablespoons Crème de Menthe.
Spread each cake to (1/2 –inch of the edges) evenly with 1 cup of the Crème de Menthe Filling.
Reroll the filled cakes and wrap in plastic wrap. Being sure the seam is centered on the bottom, place the cakes, seam side down, on a cookie sheet and refrigerate 30-60 minutes.
When the cakes are set, remove from the fridge and set each cake, seam-side-down over one cut piece of the prepared waxed paper or foil. Set the wire rack with the cakes on the cookie sheet.
Stir the chocolate glaze and, if it is too firm, warm it in the microwave at 20% power just until the chocolate is pourable. Pour half the glaze over each cake to cover evenly. Garnish with Crème de Menthe baking chips, if desired.
Refrigerate the cakes 30-60 minutes or until chocolate is completely set.
Keep in the fridge, loosely covered, until ready to slice and serve.
Enjoy!
Becky’s tips
- I used a stand mixer to mix the cake batter. You can also use a hand mixer or do it by hand, but it will take a little longer.
- The cake should be fully cooled before adding the Creme de Menthe filling, or it will slide out when you roll it.
- Chill the Swiss roll before glazing it with the chocolate.
Nutrition Information
Calories: 601kcal (30%) Carbohydrates: 44g (15%) Protein: 7g (14%) Fat: 44g (68%) Saturated Fat: 25g (156%) Cholesterol: 148mg (49%) Sodium: 313mg (14%) Potassium: 288mg (8%) Fiber: 3g (13%) Sugar: 29g (32%) Vitamin A: 1064IU (21%) Vitamin C: 1mg (1%) Calcium: 118mg (12%) Iron: 3mg (17%)
