<a href=”http://www.bloglovin.com/blog/14648159/?claim=zuvp9kuehn5″>Follow my blog with Bloglovin</a>
In a quest to hone my baking skills, I decided to attempt a cake roll. I have also been searching for different ways to use fresh herbs from my herb garden. One of the herbs that my husband bought for me was chocolate mint. I have a couple of ideas in mind for using my chocolate mint, one of those being chocolate mint sugar. I made a chocolate mint sugar by combining sugar and chocolate mint leaves in my food processor until my chocolate mint was finely ground and blended with the sugar. Chocolate mint sugar opens up a number of possibilities for baking.
I substituted about half of the sugar in this recipe for chocolate mint sugar. The semisweet chocolate and whipped cream made a nice fudgy frosting that the mint complimented nicely. This was my first time making a cake roll, and I have made two now. Both cakes were slightly different but both tasty. The cake roll was easier than expected but it does involve multiple steps. Make sure you plan ahead if you are making it for a special occasion. The basic recipe I used came from Kraft recipes. The recipe calls for 1 cup of granulated sugar which I added 1/2 granulated sugar and 1/2 cup of chocolate mint sugar. I also added 5 or 6 drops of green food coloring to the filling.
I like this recipe because it is open to interpretation. I think I can experiment more using this recipe as a base while making a few substitutions. Also, there has to be a science to rolling the cake tightly without the cake busting. I still have a lot to work on but overall a delicious, indulgent dessert. Another dish that doesn’t last long in my house. Definitely try this at home