Chocolate Peppermint Roll

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The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

Do you want some Sewing Inspiration for Holiday Gift Ideas? Skip To My Lou has those!

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Need ideas for Homemade Food Gift ideas for the Holidays? I’ll have those here!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Today’s lovely guest foodie makes me want to burst into song every time I see her blog name.  I bet she brings out the inner Maria in most of y’all, too.  Welcome, Kierste!

Hello everyone!  I’m Kierste, the girl from {brown paper packages}, and I am delighted to be a part of this fabulous series!  One of my favorite combinations is chocolate and peppermint, and this recipe is an absolutely delicious way to enjoy it.  The presentation is absolutely beautiful, and it’s perfect for any holiday party–and showing off your baking skills!The richness of the chocolate cake is perfectly paired with the light creaminess of the peppermint filling, and who can resist a delicious chocolate glaze?  If you’re short on time, consider serving them as brownies instead–frost the cake with the filling, then spread the glaze on top.  (You might want to double the glaze.)

Chocolate Peppermint Roll
 
Chocolate Peppermint Roll Cake Guest Post Recipe by Brown Paper Packages
Serves: 1 cake
Ingredients
Cake
  • 4 eggs, separated
  • ½ cup sugar plus ⅓ cup sugar, divided
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup HERSHEY’S Cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup water
Peppermint Filling
  • 1 C cold whipping cream
  • ¼ C powdered sugar
  • ¼ C finely crushed peppermint candy or ½ tsp peppermint extract, and a few drops red extract, if desired
Chocolate Glaze
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY’S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
Instructions
Cake
  1. Heat oven to 375°F.
  2. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.
  3. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add ½ cup sugar, beating until stiff peaks form.
  4. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining ⅓ cup sugar; continue beating 2 additional minutes.
  5. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth.
  6. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
  7. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
Prepare PEPPERMINT FILLING.
  1. Beat cold whipping cream in medium bowl until slightly thickened.
  2. Add ¼ cup powdered sugar and ¼ cup finely crushed hard peppermint candy or ½ teaspoon mint extract and a few drops red food color, if desired; beat until stiff.
  3. Carefully unroll cake; remove towel. Spread cake with filling; re-roll cake.
CHOCOLATE GLAZE.
  1. Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
  2. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping)
  3. Gradually add powdered sugar and vanilla, beating until smooth. Makes about ¾ cup glaze.
  4. Glaze Cake and refrigerate until just before serving. Cover; refrigerate leftover dessert.
Nutrition Information
Serving size: 10 - 12

 

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Comments

  1. elz says

    This recipe is similar to one my family has been making for years at Christmas, the Buche de Noel or Yule Log. We use liquer and heavy whipping cream in the middle. Instead of a glaze, we use chocolate frosting, with a fork through and nuts to make it look like a log. It’s delicious.

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