Peppermint Chocolate Roll Cake
I have another remake recipe for you guys today. I made this peppermint chocolate roll cake three years ago and the pictures needed to be updated and recipe revisited. I am so glad I did because I forgot how good it was. Classic chocolate roll cake with cool peppermint frosting on the inside. Sooooo goood!!
Can you tell that I have already embraced the flavors of the season? It’s been a peppermint overload this past week and I am NOT sorry. Not at all. I mean just look at these Peppermint Red Velvet Cupcakes and this Peppermint White Chocolate Cheesecake. I say let’s do all the peppermint right now when we can! Although, I think we need more cookies but more on that next week.
Back to this cake. When I first made it in 2013, my sister was visiting from Africa and spending Christmas with us. It was her first experience with snow and we baked a lot to stay warm up and cozied up on the couch with this peppermint chocolate cake roll and coffee on afternoon. Fast forward to today, my sister is again on her way to visit for the holidays. However, this time with her husband and brand new baby!! I am super excited to have her with us and can’t wait for some baby cuddles. I’ll be making this roll cake for her again.
Ok, what makes this roll cake sooooo goood? I think it’s the decadent, yet soft chocolate genoise cake that is filled with a peppermint buttercream frosting. You can use peppermint liquid Coffeemate creamer to make the filling (like I originally did) but you don’t have to. Oh we can’t forget about the glorious chocolate ganache topping!! It seals the deal on this roll cake if you ask me.
If you are looking for a classic holiday dessert, this peppermint chocolate roll cake is for you. Delicious (check), stunning (check) and easy to make!! I hope you give it a try this holiday season and share it with some loved ones.
- ⅔ cup sifted cake flour (not self-rising)
- ⅓ cup sifted cocoa powder
- Pinch of baking soda
- 5 tablespoons unsalted butter
- 6 large eggs
- ¾ cup sugar
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- confectioner’s sugar for dusting
- 12 tablespoons of unsalted butter
- 4-5 tablespoons heavy cream or peppermint coffee creamer
- 2 cups confectioner sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ⅔ cups dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
- Crushed peppermint candies (optional)
- Preheat oven to 350 degrees F. Grease a 10½-by-15½-by-1-inch jellyroll pan and line with parchment; grease paper.
- In a medium bowl sift together flour, cocoa, and baking soda twice. Set aside. In a small saucepan over low heat, melt butter. Remove the white foam on top of the butter, and pour clear yellow butter into a bowl, making sure to discard the white liquid at the bottom.
- In a medium heat-proof bowl, whisk together eggs and sugar. I used my Kitchen Aid mixer bowl. Set the bowl over a pot of simmering water and whisk mixture until sugar has dissolved, about 3 to 4 minutes. Remove from heat. Using the whisk attachment of your mixer, beat the egg mixture on high speed until the mixture is thick, pale and tripled in size. Reduce the speed to medium and beat in the vanilla and peppermint extracts for an additional 2 to 3 minutes.
- Using a spatula, gently fold in the sifted flour mixture in three additions. During the last addition, drizzle the melted butter over the batter and fold in. The batter will be thin. Spread evenly in prepared pan. Tap the pan on the counter to remove any air bubbles. Bake the cake until it springs back when touched in center, about 15-20 minutes. Try not to over-bake, or cake will crack. While cake is baking, generously dust a tea/dish towel with powdered sugar.
- Dust cake with powdered sugar. Invert cake onto tea towel and peel off parchment. Dust with powdered sugar. Starting at the longest end, carefully roll up cake in towel. Allow cake to cool on cooling rack seam side down.
- Beat butter on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the rest of the ingredients and beat until smooth.
- In a medium heat-proof bowl, place chocolate and heavy cream over simmering water. Let them sit for 2-3 minutes without stirring. Mix slowly until smooth. Add the powdered sugar and stir to combine. Add the warm water 1 tablespoon at time, mixing after each addition until pouring consistency is reached. Let cool for a few minutes.
- Unroll the cake and spread the buttercream frosting to a ¼ inch in thickness. Roll up the filled cake carefully from end to end. Trim off the edges for a cleaner finish.
- Place the cake on a cooling rack and pour the chocolate ganache on top. Sprinkle with crushed peppermint candy canes.