Chocolate Peppermint Cake Roll
User Reviews
4.9
Chocolate Peppermint Cake Roll
Description
Chocolate Peppermint Cake Roll is a layered dessert featuring a delicate chocolate sponge cake rolled with a creamy peppermint filling. The sponge batter is carefully made by folding beaten egg whites into a cocoa-infused batter, creating a light yet moist cake. After baking and a brief cool-down, the cake is spread with a smooth cream cheese and butter-based peppermint filling accented with crushed mint candies for texture and flavor contrast.
The roll is then coated with a luscious ganache made from heated heavy cream and chocolate chips, which solidifies to provide a glossy, rich finish. The combination of chocolate, peppermint, and cream cheese delivers a balance of richness and refreshing mint flavor, highlighted by the mint candy crunchiness. This dessert pairs well with holiday gatherings or any time a festive, mint-themed cake is desired.
To prepare in advance, the cake roll can be assembled and stored refrigerated for a couple of days. For longer storage, freeze the cake roll without the ganache, then thaw overnight before adding the ganache and serving, preserving freshness and texture.
Ingredients
For the Cake:
- 4 large egg separated
- 1/2 cup + 1/3 cup granulated sugar , divided
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
For the filling:
- 8 ounces cream cheese
- 1/4 cup butter
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 20 starlight mint candies crushed
For the ganache:
- 1/2 cup heavy whipping cream
- 1 cup chocolate chips or 3 oz. semi-sweet baking chocolate, semi-sweet
- starlight mint candies , crushed for topping
Instructions
For the cake:
- Preheat oven to 375 degrees F. Grease a 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper.
- Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
- Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.
- Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
- Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
- Bake 14 to 16 minutes or until top springs back when touched lightly in center and a toothpick inserted comes out clean.
- Allow cake to cool in the pan for ONE minute.
- Lift the parchment paper and hot cake out of the pan and onto a flat (heat-safe) surface. Immediately, while the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up.
- Allow the rolled up cake to cool completely, on top of a wire cooling rack. (Setting it on a wire rack allows it to cool underneath the roll, and keeps the cake from sweating).
- Transfer to the fridge to cool for an additional 30 minutes.
- While the cake roll is cooling in the fridge, mix the cream cheese, butter, powdered sugar and peppermint extract together with an electric mixer until fluffy and smooth.
- Gently stir in desired amount of crushed peppermint candies, to taste. Save a handful for sprinkling on the ganache, at the end, if desired.
- Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
- Roll up the cake, without the parchment paper. (If you see it start to stick at all to the paper you can use a butter knife gently scrape along the bottom edge of the cake as you roll it up, to help release it.)
- Cover with plastic wrap and refrigerate for at least 1 hour.
For the Ganache:
- Heat heavy cream in a saucepan until hot. Pour over chocolate and stir continuously until the chocolate is melted and smooth.
- Allow the ganache to cool for several minutes to give it time to thicken up a little.
- Gently spoon/pour the chocolate ganache over the top of the peppermint roll. Sprinkle additional chopped peppermint candy on top, if desired.
- Refrigerate for at least 20 minutes before serving.
- Store in the fridge, covered, for up to three days.
Notes
- The cake roll can be fully assembled and refrigerated for 1-2 days before serving to enhance flavors.
- Alternatively, bake and roll the cake to cool, then refrigerate wrapped in parchment for up to one day before filling and glazing.
- For longer storage, freeze the filled cake roll without the ganache for 2-3 months; thaw overnight in the refrigerator before adding ganache and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 150mg | 50% |
| Sodium | 258mg | 11% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 905IU | 18% |
| Calcium | 84mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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