Chocolate Mint Roll

A delicious dessert cake with just a hint of peppermint in the fluffy white frosting. Truly a treat for all to enjoy!


  • 3/4 cup flour
  • 5 Tablespoons cocoa
  • 1 Tablespoon instant coffee granules or powder
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 1/2 cup granulated sugar/caster sugar
  • 1/4 cup water
  • 2 teaspoons vanilla
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar/caster sugar


  1. In a bowl, put the flour, cocoa, coffee and salt and stir until mixed.
  2. In a mixer bowl, beat the egg yolks, 1/2 cup sugar, water and vanilla.
  3. In a mixer bowl, beat the egg whites until frothy, then add the cream of tartar and continue to beat.
  4. Gradually add the remaining 1/2 cup of sugar, beating well after each addition.
  5. Beat until you reach the soft peak stage. Fold the egg whites into the egg yolk mixture.
  6. Prepare a 15 1/2″ x 10 1/2″ x 1″ jelly roll pan with waxed paper or parchment paper or a Silpat and spread the batter into the pan. Spread evenly to the edges.
  7. Bake 350°F/180°C/Gas Mark 4 oven for 20 or 25 minutes – until the cake tests done by putting a toothpick into the center and it comes out clean.
  8. Loosen edges with a sharp knife and turn immediately into a towel sprinkled with powdered sugar. If there are any crisp edges, cut them off.
  9. Roll the cake from the small part using the towel as a guide, and continue to roll until the cake is completely rolled up. Cover and wrap with the towel to cool.
  10. When cooled and ready to fill the cake, carefully unroll and spread with 7 Minute Frosting that has 1/2 cup crushed peppermints into it and/or 1 teaspoon peppermint extract while beating.
  11. Reroll and sift the top of the cake roll with powdered sugar.

Serves 8

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