This scrumptious Chocolate Peppermint Cake Roll has a cool peppermint cream cheese filling and can also be topped with a wonderful peppermint buttercream. In the event you’re searching for a spectacular Christmas dessert, you discovered it!
I’m obsessive about cake rolls. They’re so enjoyable to make they usually freeze superbly. You might make it proper now, pop it within the freezer, then thaw it Christmas morning.
Do you must make the peppermint buttercream? Nope! Be happy to simply mud powdered sugar on prime if you happen to desire like this cake roll however the buttercream is so fast and simple to make and provides a wonderful contact if you happen to’re feeling fancy. The buttercream makes simply sufficient to pipe a row on prime and on the perimeters.
You should definitely 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.
- Fastidiously separate eggs. Beat egg whites in giant bowl till mushy peaks type. Regularly add 1/2 cup of granulated sugar, beating till stiff peaks type. In a stand mixer, beat egg yolks and vanilla on medium velocity about three minutes. Regularly add remaining 1/3 cup granulated sugar; proceed beating for 2 further 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 velocity simply till batter is clean. Gently fold overwhelmed egg whites into combination with a spatula simply till the batter is uniform in colour. Unfold batter evenly in ready pan.
- Bake 12 to fifteen minutes or till prime springs again when touched evenly in middle. Instantly invert onto ready towel or parchment paper and peel off paper. Fastidiously 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 middle, 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. Get pleasure from! 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 succeed in desired consistency.
Glad holidays,
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