Ingredients:

  • 3 large eggs (150 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1/4 cup unsweetened cocoa powder (30 g)
  • 1/2 tsp baking powder (2 g)
  • 1/4 tsp salt (1 g)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup powdered sugar (30 g)
  • 1 tsp peppermint extract (5 ml)
  • A few drops of green food coloring (optional)
  • 1 cup semi-sweet chocolate chips (170 g)
  • 1/2 cup heavy cream (120 ml)

Instructions:

  1. Preheat the Oven: Preheat to 350°F (175°C).
  2. Prepare the Pan: Line the jelly roll pan with parchment paper and lightly grease it.
  3. Make the Cake Batter: Whisk eggs and sugar until thick and pale. Sift together flour, cocoa powder, baking powder, and salt; fold into the egg mixture.
  4. Bake the Cake: Spread the batter evenly in the pan. Bake for 10-15 minutes until the cake springs back when touched.
  5. Cool the Cake: Invert onto a clean kitchen towel dusted with powdered sugar; peel off parchment. Roll the cake in the towel gently and let it cool completely.
  6. Prepare the Filling: Whip heavy cream, powdered sugar, peppermint extract, and food coloring until stiff peaks form.
  7. Assemble the Cake: Unroll the cooled cake carefully and spread the mint filling evenly. Re-roll the cake tightly without the towel.
  8. Make the Ganache: Heat cream until just simmering; pour over chocolate chips and let sit for a few minutes. Stir until smooth and glossy.
  9. Finish the Cake: Place the rolled cake seam-side down on a serving platter. Pour ganache over the cake, letting it drip down the sides. Chill until set, then slice and serve.