By Becky Hardin
Published Dec 22, 2022
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
You can jump to the recipe card 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.
More Chocolatey Recipes We Love
- M&M Brownies Cookies
- Mocha Cookies
- S’mores Brownie Cookies
- Homemade Magic Shell Chocolate
- Chocolate Fudge Frosting
More Cake Recipes
- Classic Swiss Roll
- Brownie Cupcakes
- Pumpkin Roll
- White Layer Cake
- German Chocolate Cake
- Black Magic Chocolate Cake
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Chocolate Cake Roll
- ▢ 6 large eggs 300 grams
- ▢ 15.25 ounces Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix 432 grams (1 box)
- ▢ ½ cup water 114 grams
- ▢ ¼ cup vegetable oil 50 grams
- ▢ 2-4 tablespoons unsweetened cocoa powder 11-21 grams
For the Crème de Menthe Filling
- ▢ 8 ounces Mascarpone cheese or cream cheese 227 grams, room temperature
- ▢ 2 cups heavy cream 454 grams
- ▢ 4 tablespoons Créme de Menthe liqueur 57 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1 cup powdered sugar 113 grams
For the Chocolate Glaze
- ▢ 1½ cups heavy whipping cream 341 grams
- ▢ 2 cups semisweet chocolate chips 340 grams
For Topping
- ▢ 4-6 tablespoons Crème de Menthe liqueur 57-85 grams, optional
- ▢ Crème de Menthe baking chips optional, for garnish
Video
Instructions
For the Chocolate Cake Roll
- Preheat oven to 375°F and line the bottoms of two 15x10x1-inch jelly roll pans with parchment paper. Spray the pans and parchment with nonstick spray with flour. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, beat the eggs on high speed until thick and lemon-colored, about 6 minutes. Add the 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. 6 large eggs, 15.25 ounces Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix, ½ cup water, ¼ cup vegetable oil
- 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. 2-4 tablespoons unsweetened cocoa powder
- Remove the cakes from the 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
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the mascarpone and cream until light and smooth. 8 ounces Mascarpone cheese or cream cheese, 2 cups heavy cream
- Add Crème de Menthe and salt. Whisk 1 minute. 4 tablespoons Créme de Menthe liqueur, ½ teaspoon kosher salt
- Add powdered sugar and whisk until filling is smooth and creamy. 1 cup powdered sugar
- 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. 1½ cups heavy whipping cream
- 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. 2 cups semisweet chocolate chips
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. 4-6 tablespoons Crème de Menthe liqueur
- Spread each cake to (½–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. Crème de Menthe baking chips
- Refrigerate the cakes 30-60 minutes or until chocolate is completely set.
- Keep in the fridge, loosely covered, until ready to slice and serve.
Equipment
- Kitchen Scale (optional)
- 2 Jelly Roll Pan
- Stand Mixer
Becky’s Tips
- Makes TWO 15x10x1-inch cake rolls.
- 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 is automatically calculated, so should only be used as an approximation.
Mint Chocolate Swiss Roll
Equipment
- Kitchen Scale (optional)
- 2 Jelly Roll Pan
- Stand Mixer
Ingredients
For the Chocolate Cake Roll
- 6 large eggs 300 grams
- 15.25 ounces Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix 432 grams (1 box)
- ½ cup water 114 grams
- ¼ cup vegetable oil 50 grams
- 2-4 tablespoons unsweetened cocoa powder 11-21 grams
For the Crème de Menthe Filling
- 8 ounces Mascarpone cheese or cream cheese 227 grams, room temperature
- 2 cups heavy cream 454 grams
- 4 tablespoons Créme de Menthe liqueur 57 grams
- ½ teaspoon kosher salt
- 1 cup powdered sugar 113 grams
For the Chocolate Glaze
- 1½ cups heavy whipping cream 341 grams
- 2 cups semisweet chocolate chips 340 grams
For Topping
- 4-6 tablespoons Crème de Menthe liqueur 57-85 grams, optional
- Crème de Menthe baking chips optional, for garnish
Instructions
For the Chocolate Cake Roll
- Preheat oven to 375°F and line the bottoms of two 15x10x1-inch jelly roll pans with parchment paper. Spray the pans and parchment with nonstick spray with flour. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, beat the eggs on high speed until thick and lemon-colored, about 6 minutes. Add the 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. 6 large eggs, 15.25 ounces Betty Crocker Super Moist Chocolate Fudge Devil’s Food Cake mix, ½ cup water, ¼ cup vegetable oil
- 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. 2-4 tablespoons unsweetened cocoa powder
- Remove the cakes from the 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
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the mascarpone and cream until light and smooth. 8 ounces Mascarpone cheese or cream cheese, 2 cups heavy cream
- Add Crème de Menthe and salt. Whisk 1 minute. 4 tablespoons Créme de Menthe liqueur, ½ teaspoon kosher salt
- Add powdered sugar and whisk until filling is smooth and creamy. 1 cup powdered sugar
- 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. 1½ cups heavy whipping cream
- 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. 2 cups semisweet chocolate chips
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. 4-6 tablespoons Crème de Menthe liqueur
- Spread each cake to (½–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. Crème de Menthe baking chips
- Refrigerate the cakes 30-60 minutes or until chocolate is completely set.
- Keep in the fridge, loosely covered, until ready to slice and serve.
Video
Notes
- Makes TWO 15x10x1-inch cake rolls.
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
