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up close inside of swiss roll with mint chocolate

Mint Chocolate Swiss Roll

Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 16 servings
Calories: 601kcal
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!
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For the Chocolate Cake Roll:

  • 6 large eggs
  • 1 box Super Moist Chocolate Fudge Swiss Chocolate, Devil’s Food cake mix
  • ½ cup water
  • ¼ cup vegetable oil
  • 2-4 tablespoons cocoa powder
  • 4-6 tablespoons Crème de Menthe optional
  • Garnish: Crème de Menthe baking chips optional

For the Crème de Menthe Filling:

  • 8 ounces Mascarpone cheese or cream cheese softened
  • 2 cups heavy cream
  • 4 tablespoons Crème de Menthe
  • ¼ teaspoon table salt
  • 1 cup powdered sugar

For the Chocolate Glaze:

  • 2 cups semi-sweet chocolate chips
  • cups heavy whipping cream


  • This makes 2 swiss rolls.

For the Chocolate Cake Roll:

  • Heat oven to 375°F and line bottoms of two 15x10x1-inch jelly roll pans with parchment paper. Spray the pan and parchment with baking spray with flour.
  • In the bowl of a mixer set with paddle attachment, place eggs and beat on high speed until thick and lemon colored, about 6 minutes. Add 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.
  • 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.
  • Remove cakes from 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:

  • With an electric mixer, whisk together the mascarpone and cream until light and smooth.
  • Add Crème de Menthe and salt. Whisk 1 minute.
  • Add powdered sugar and whisk until filling is smooth and creamy.
  • 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.
  • 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.

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.
  • Spread each cake to (1/2 –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.
  • Refrigerate the cakes 30-60 minutes or until chocolate is completely set.
  • Keep in the fridge, loosely covered, until ready to slice and serve.
  • Enjoy!


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.


Calories: 601kcal | Carbohydrates: 44g | Protein: 7g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 148mg | Sodium: 313mg | Potassium: 288mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg