Why Make This Recipe
The Peppermint Chocolate Roll Cake is a delightful dessert that combines the rich flavors of chocolate and refreshing peppermint. Perfect for holiday gatherings or special occasions, this cake not only looks impressive but is also easy to make. The combination of soft cake, creamy peppermint filling, and luscious chocolate ganache creates a dessert that everyone will love.
How to Make Peppermint Chocolate Roll Cake
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1 cup powdered sugar
- Chocolate ganache (for drizzle)
Directions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until fluffy. Add vanilla and milk, and mix.
- Gradually fold in the dry ingredients until combined.
- Spread the batter evenly in the pan and bake for about 15 minutes.
- While the cake is baking, prepare the peppermint filling by whipping the heavy cream until soft peaks form, then adding peppermint extract and powdered sugar.
- Once the cake is done, let it cool for a few minutes then roll it with the parchment paper and cool completely.
- Unroll the cake, spread the peppermint filling, and then roll it back up.
- Cover the roll with chocolate ganache.
- Slice and serve, garnished as desired.
How to Serve Peppermint Chocolate Roll Cake
Serve this cake chilled or at room temperature. You can slice it into beautiful rounds and place them on dessert plates. It also looks great with a drizzle of extra chocolate ganache on top and a sprinkle of crushed peppermint candies for added festive flair.
How to Store Peppermint Chocolate Roll Cake
You can store the Peppermint Chocolate Roll Cake in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap to keep it fresh. If you want to keep it longer, consider freezing the roll. Wrap it well in plastic wrap and then in aluminum foil, and it will last for up to 2 months in the freezer.
Tips to Make Peppermint Chocolate Roll Cake
- Make sure your eggs are at room temperature for a fluffier cake.
- Sift your dry ingredients well to avoid lumps in the batter.
- When rolling the cake, do it gently to avoid cracking. Using a clean kitchen towel with sugar dusted on it can help during the rolling process.
Variation
For a twist, you can replace the peppermint extract with other flavors like orange or almond for a different taste. You can also add chocolate chips to the filling for an extra burst of chocolate.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day in advance. Just keep it covered in the refrigerator until ready to serve.
Q: What can I use instead of heavy cream for the filling?
A: You can use whipped topping or a non-dairy whipped cream as an alternative.
Q: How do I know when the cake is done baking?
A: The cake should spring back when lightly pressed and a toothpick inserted into the center should come out clean.
Peppermint Chocolate Roll Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until fluffy. Add vanilla and milk, and mix.
- Gradually fold in the dry ingredients until combined.
- Spread the batter evenly in the pan and bake for about 15 minutes.
- While the cake is baking, prepare the peppermint filling by whipping the heavy cream until soft peaks form, then adding peppermint extract and powdered sugar.
- Once the cake is done, let it cool for a few minutes then roll it with the parchment paper and cool completely.
- Unroll the cake, spread the peppermint filling, and then roll it back up.
- Cover the roll with chocolate ganache.
- Slice and serve, garnished as desired.