Mint Chocolate Roll (Print Version)

# Ingredients:

01 - 1/2 teaspoon peppermint extract.
02 - 1 1/2 cups heavy cream, chilled.
03 - 1 cup semisweet chocolate chips.
04 - 1 teaspoon vanilla extract.
05 - 3/4 cup all-purpose flour.
06 - Extra chocolate chips.
07 - 1 cup granulated sugar.
08 - 1/4 teaspoon salt.
09 - 1/2 cup powdered sugar.
10 - Green food coloring (if you want).
11 - 1/4 cup unsweetened cocoa powder.
12 - 3 large eggs at room temperature.
13 - Fresh mint leaves for garnish.
14 - 1 teaspoon baking powder.
15 - 2 tablespoons vegetable oil.
16 - 1/2 cup heavy cream.

# Instructions:

01 - Set your oven to 350°F (175°C) and let it heat up.
02 - Cover a jelly roll pan with parchment paper and set it aside.
03 - Mix together the flour, cocoa powder, salt, and baking powder by sifting them all.
04 - Beat the eggs and sugar until they’re nice and airy. Then, stir in the vanilla and oil.
05 - Blend the prepared wet mixture and dry ingredients carefully using a folding motion.
06 - Evenly spread the batter onto the pan and bake it for about 12 minutes.
07 - While the cake is warm, roll it up with a kitchen towel dusted with cocoa and let it cool down.
08 - Whip together the chilled cream, powdered sugar, peppermint extract, and food coloring until it’s fluffy.
09 - Once the cake is unrolled, spread the cream filling evenly over it. Then, roll it back up (without the towel).
10 - Put the rolled cake in the fridge for about an hour to let it firm up.
11 - Pour hot cream over the chocolate chips, let it rest for five minutes, and then stir until smooth.
12 - Cover the cold cake in the silky ganache, letting it coat evenly.
13 - Sprinkle some extra chocolate chips and top with fresh mint leaves.

# Notes:

01 - A fancy dessert that’s great for celebrations.
02 - Rolling the cake while it’s still hot keeps it from breaking.

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