“I live in my own little world. But its OK, they know me here.”
~ Lauren Myracle ~
Wonderful Wednesday Morning, my sweet friends!
Isn’t it glorious to be alive?
Sun is shining ….. my hubby is finally home …. boys are excited …. everything is good in the world again.
Yesterday morning Little Peanut & I got up early & drove to the airport in Kelowna to pick up my handsome hubby.
Since it was 9am when hubby arrived breakfast was in order before the drive back home ….
We usually have few regular places we visit when in Kelowna, but this time we decided to go for Dutch Breakfast & stop at De Dutch Pannekoek House.
Over the years I heard many conflicting reviews so I never really had the need to see for myself, but Little Peanut wanted PANCAKES.
Long story short ….. the pancake arrived …. the whole 12 inches of it …. Little Peanut got so excited …. & yes, he ate it all ….. that’s my child.
By the time we came home hubby was exhausted & he spent most of the day dozing off on the sofa which gave me time to make him delicious home cooked meal & of course a dessert …..CHOCOLATE MINT CAKE ROLL .
I made this CHOCOLATE MINT CAKE ROLL few weeks ago for St.Patrick’s Day & since my hubby loves CHOCOLATE & MINT I knew this would be a real treat for him.
This CHOCOLATE MINT CAKE ROLL was inspired & adapted from Mint Chip Cake Roll from Dorothy at Crazy For Crust.
CHOCOLATE MINT CAKE ROLL
Yield: 12 Slices
For the Cake:
- 3 eggs
- 2 tsp brewed coffee (or water)
- 1 tsp Mint extract
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup AP flour
For the Filling:
- 1 cup heavy whipping cream
- 4 Tbsp powdered sugar
- 1/2 tsp Mint extract
- 6 drops green food coloring
- 4 oz white chocolate
STEP 1: Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil or wax paper and spray with cooking spray.
STEP 2: In a bowl beat eggs at high speed for 3 minutes. Beat in sugar, coffee and mint extract.
STEP 3: In another bowl whisk together cocoa powder, flour, baking soda and salt. Stir into wet ingredients just until blended.
STEP 4: Spread evenly into prepared pan.
STEP 5: Bake for 9-11 minute.
STEP 6: While the cake is baking set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven turn it onto kitchen towel. Remove foil or wax paper.
STEP 7: Working from the short end roll the cake into the towel tightly. Let it cool completely.
STEP 1: In a small microwavable bowl slowly melt white chocolate. Set it aside to cool.
STEP 2: In a large bowl beat whipping cream with electric mixer while slowly adding powdered sugar until you have almost perfect form. Beat in melted chocolate, mint extract and green coloring.
STEP 1: Unroll the cake. Spread the filling leaving 1″ from each end. Leave some filling to frost the cake. Re-roll the cake.
STEP 2: Frost the cake with think layer of leftover filling. Cover with chocolate sprinkles. Allow it to cool for at least an hour in the fridge before serving.
Don’t forget …. Keep Smiling …. Keep Cooking!
Bibi's Culinary Journey