Image of Chocolate Peppermint Cake Roll

Chocolate Peppermint Cake Roll

Servings: 10

Author: Kierste Wade | Old Salt Farm

Prep Time:
1 hour

Cook Time:
15 minutes

Course:

Dessert Cake Christmas Recipes

Keywords:

christmas recipes holiday desserts chocolate cake Holiday recipes chocolate dessert’

Instructions

1 1. Heat oven to 375°F. Line 15x10x1 jelly roll pan with foil; generously grease
foil.

2. Beat egg whites in large bowl on high speed of mixer until soft peaks form;
gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and
vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3
cup sugar; continue beating 2 additional minutes.

3. 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. Using rubber spatula, gradually fold chocolate mixture into beaten
egg whites until well blended. Spread batter evenly in prepared pan.

4. 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 the foil. Immediately roll
cake in towel, starting from narrow end; place on wire rack to cool completely.

5. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake
with filling; re-roll cake.

6. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving.

7. Cover; refrigerate leftover dessert. 10 to 12 servings.

PEPPERMINT FILLING: Beat cold whipping cream in medium bowl until slightly
thickened. Add powdered sugar and finely crushed hard peppermint candy or 1/2
teaspoon mint extract and a few drops red food color, if desired; beat until
stiff.