This scrumptious Chocolate Peppermint Cake Roll has a cool peppermint cream cheese filling and can also be topped with a superb peppermint buttercream. Should you’re in search of a spectacular Christmas dessert, you discovered it!
I’m obsessive about cake rolls. They’re so enjoyable to make they usually freeze fantastically. You may make it proper now, pop it within the freezer, then thaw it Christmas morning.
Do you need to make the peppermint buttercream? Nope! Be happy to only mud powdered sugar on prime for those who choose like this cake roll however the buttercream is so fast and simple to make and provides a superb contact for those who’re feeling fancy. The buttercream makes simply sufficient to pipe a row on prime and on the perimeters.
You’ll want to additionally take a look at my Chocolate Cherry Cake Roll and my Darkish Chocolate Bûche de Noël!
Chocolate Peppermint Cake Roll
1/4 cup powdered sugar
4 eggs, separated
1/2 cup granulated sugar plus 1/3 cup , divided
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup darkish cocoa powder (I like Hershey’s particular darkish)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
Peppermint Crunch Cream Cheese Filling, recipe follows
Peppermint Buttercream, recipe follows
- Warmth oven to 375°F. Grease a 15.5×10.5×1-inch jelly-roll pan, line with parchment paper, and grease paper. Unfold a skinny towel on the counter and sprinkle with a handful of powdered sugar.
- Rigorously separate eggs. Beat egg whites in massive bowl till tender peaks type. Progressively add 1/2 cup of granulated sugar, beating till stiff peaks type. In a stand mixer, beat egg yolks and vanilla on medium pace about three minutes. Progressively add remaining 1/3 cup granulated sugar; proceed beating for 2 extra minutes.
- Whisk collectively flour, cocoa, baking powder, baking soda and salt in a small bowl. Add to egg yolk combination alternately with water, beating on low pace simply till batter is clean. Gently fold overwhelmed egg whites into combination with a spatula simply till the batter is uniform in coloration. Unfold batter evenly in ready pan.
- Bake 12 to fifteen minutes or till prime springs again when touched flippantly in heart. Instantly invert onto ready towel or parchment paper and peel off paper. Rigorously roll cake with towel away from you beginning at one of many slim ends. Switch to rack and funky utterly.
- Whereas cake is cooling, make the Peppermint Crunch Cream Cheese Filling.
- Unroll cake, rigorously unfold Peppermint Crunch Cream Cheese Filling within the heart, roll again up, and slice the ends off. (Cease right here and retailer within the fridge or wrap tightly and freeze for later if desired.)
- Make the Peppermint Buttercream and pipe on prime of cake, garnishing with extra crushed peppermint. Take pleasure in! Retailer leftovers within the fridge.
Peppermint Crunch Cream Cheese Filling
8 oz block cream cheese
6 Tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp peppermint extract
1/2 cup crushed peppermint candies
- Beat cream cheese, butter, powdered sugar, and peppermint extract till clean. Gently fold in crushed peppermint.
Peppermint Buttercream
4 Tbsp butter, softened
1 cup powdered sugar
1 Tbsp whipping cream
1/4 tsp peppermint extract
- Beat butter with a hand mixer, then combine in powdered sugar, whipping cream, and peppermint extract. Add a bit extra whipping cream to achieve desired consistency.
Blissful holidays,
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