Peppermint Chocolate Cake Roll

Chocolate sponge cake is rolled up with homemade peppermint whipped cream and topped with additional whipped cream and a dusting of cocoa powder. An impressive dessert perfect for your holiday table!

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Holiday party season is in FULL FORCE and I couldn't be happier!! Sure my liver and sleep schedule both hate me but hey, I'm having fun. And Christmas is just a week away! Hope you've bought all your presents but if not just remember that your presence is a present and you should remind your loved ones of this at every possible opportunity.

 Fun with friends!!

Fun with friends!!

My friend Steff threw a holiday party this past Saturday and, despite it being her birthday party, didn't tell anyone it was her birthday party. Ugh. I hate when people are humble.

Completely disregarding her wish to make the party all about the holiday season and the charity we were donating to, I baked her a birthday cake! As one does. And Steff is WAY too special for any old run of the mill birthday cake - homegirl deserves the best. ENTER: this peppermint chocolate cake roll! (As well as some chocolate chip cookie cups with Baileys mousse filling, YUM, I'll have the recipe for those beauties up on Wednesday!)

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Seriously, this cake roll is the BOMB dot com. It looks impressive and difficult, but with a little faith it's easy to accomplish! Making people think I'm better at baking than I actually am is in my top 3 hobbies (right behind laying in bed in a towel and refusing to get ready or face my responsibilities) so this is perfect. If you're into that.

Chocolate sponge cake is flavored with peppermint extract and wrapped up with fluffy homemade peppermint whipped cream, so this SCREAMS winter. (You can also have it at other times of the year though, to hell with social norms.) Top it with a layer of the same whipped cream and a dusting of cocoa powder, and be ready to be the MVP at every holiday event you attend this season!

Peppermint Chocolate Cake Roll

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To make this cake roll, you will need:
Cake
- 1/2 cup unbleached all purpose flour
- 1/4 cup cocoa powder
- 1 t baking powder
- Pinch salt
- 1/2 cup granulated sugar
- 4 eggs
- 2 T unsalted butter, melted
- 1 t peppermint extract
Filling
- 2 cups heavy whipping cream
- 1-2 cups powdered sugar
- 1-2 t peppermint extract

To start, preheat your oven to 350F and line a baking sheet with a piece of parchment paper, leaving a small lip on each side to lift your cake out of the pan. Set aside.

In a small bowl, whisk together your flour, cocoa powder, baking powder and salt. Set aside.

In a medium bowl, beat your eggs until they form ribbons when you lift the whisk (or beater) - about 2 minutes. Whisk in sugar, melted butter and peppermint oil. Fold in the flour mixture until just combined.

Spread this mixture into your pan, using a rubber spatula to spread the batter evenly over the surface of the parchment paper. Bake for 10-11 minutes until just set. Remove from the oven and use the edges of the parchment paper to lift the finished cake out of the pan.

Beginning from one end, roll the cake tightly, keeping the parchment paper in the roll. This will prevent the cake from cracking when you roll it with the filling. Set aside and let cool completely while you get on with your life (aka swipe obsessively through dating apps because it's all I know how to do).

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Once the cake has cooled, we'll make our whipped cream filling! This is super simple, y'all. Pour your (cold) heavy cream into a large bowl and grab a hand/stand mixer. Blend on low while you add the powdered sugar and peppermint oil, then turn up to high to beat a few minutes, until thickened. Be careful not to over-mix! Taste and add powdered sugar and peppermint oil until you achieve your desired flavor.

Now comes the fun part! Unroll your cooled cake and spread the whipped cream in a thick layer over the cake. Roll back up, removing from the parchment paper as you go. Be careful not to squeeze out the whipped cream filling as you go! Once the cake is rolled up, frost with a generous layer of the whipped cream, then sift cocoa powder over the top. Voila!

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Now, cutting this guy can be a little tricky. I recommend getting it nice and cold in the fridge, then running a serrated knife under hot water before slicing. Wipe the knife off between slices to make sure they're clean!

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I recommend this before, during, and after drinking. I'm not saying this is why I had a great time, but it certainly couldn't have hurt :)

XOXO,
Jesse