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Chocolate Mini Rolls

These Chocolate peppermint mini rolls are rich and total irresistible. These rolls are perfect for chocolate lovers and non-chocolate lovers alike.
Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

Chocolate Mini Roll Cakes
  • 4 Large Eggs
  • ⅔ Cups Granulated Sugar
  • ¼ Cup Unsalted Butter melted
  • 1 Tsp Vanilla Extract
  • ½ Cup All-Purpose Flour
  • ¼ Cup Cocoa Powder plus 3 Tbsp for rolling
  • 1 Tsp Baking Powder
  • ¼ Tsp Salt
Chocolate Topping
  • 1 ½ Cup Dark Chocolate
  • 1 ½ Cup Milk Chocolate
  • ¾ Cup White Chocolate

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with silicone or parchment paper – grease thoroughly.
  2. Beat eggs until airy and bubbly (about two minutes)
  3. Add in sugar and vanilla extract and beat until well combined (about two to three minutes)
  4. In a separate bowl – combine flour, cocoa powder, baking powder, and salt.
  5. Add flour mixture and melted butter into the egg mixture. Gently mix until just combine.
  6. Spread batter evenly across baking sheet. Bake for approximately 10 minutes.
  7. Sprinkle cocoa powder across a kitchen towel or parchment paper.
  8. Turn out cake immediately on prepared surface and roll both short ends toward the center of the cake. Allow the cake to cool completely.
  9. Unroll cake, apply desired frosting in a thin layer across the surface (see Peppermint Frosting for the full GBBO experience). Roll cakes back to desired shape and cut into pieces.
  10. In a double broiler, melt dark and milk chocolate together. Use melted chocolate mixture to cover each roll. The chocolate should cover both the top and sides.
  11. In a double broiler, melt white chocolate. Put melted chocolate into a piping back and gently draw lines across the surface of each roll.
  12. Enjoy!!

Notes

Checkout the recipe for Peppermint Buttercream Frosting.