Chocolate Peppermint Cake Roll – The Rose Desk

This scrumptious Chocolate Peppermint Cake Roll has a cool peppermint cream cheese filling and can be topped with a superb peppermint buttercream. In case you’re on the lookout for a spectacular Christmas dessert, you discovered it!

I’m obsessive about cake rolls. They’re so enjoyable to make and so they 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 at liberty to only mud powdered sugar on high for those who desire like this cake roll however the buttercream is so fast and straightforward to make and provides a superb contact for those who’re feeling fancy. The buttercream makes simply sufficient to pipe a row on high 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 really 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

1. 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.
2. Fastidiously separate eggs. Beat egg whites in giant bowl till delicate peaks kind. Regularly add 1/2 cup of granulated sugar, beating till stiff peaks kind. 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 extra minutes.
3. 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 easy. Gently fold crushed egg whites into combination with a spatula simply till the batter is uniform in coloration. Unfold batter evenly in ready pan.
4. Bake 12 to fifteen minutes or till high 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 slender ends. Switch to rack and funky utterly.
5. Whereas cake is cooling, make the Peppermint Crunch Cream Cheese Filling.
6. Unroll cake, fastidiously 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.)
7. Make the Peppermint Buttercream and pipe on high of cake, garnishing with extra crushed peppermint. Get pleasure from! Retailer leftovers within the fridge.

Blissful holidays,

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