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Chocolate Peppermint Cake Roll

Submitted by: | Source: Adapted from several sources

Chocolate Peppermint Cake Roll

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2011-12-19 Other
3 7

This beautiful and festive dessert for the holidays is a classic chocolate jelly roll, but with a cream cheese-mascarpone filling with peppermint candy.

  • Servings: 8 - 10
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours

Ingredients:

For Cake:
1 cup Granulated Sugar, divided use
½ Cup All-purpose Flour
Cup Unsweetened Cocoa Powder
1 tsp Baking Powder
¼ tsp Salt
4 Large Eggs, separated
2 Tbsp Water
½ tsp Peppermint Extract
Filling:
4 oz Cream Cheese, softened
4 oz Mascarpone Cheese, softened
Cup Granulated Sugar
1½ cups Heavy Whipping Cream, whipped to stiff peaks
3 Regular Candy Canes, unwrapped and crushed
3 Drops Pink Food Coloring

Directions:

Preheat oven to 325° F. Spray a 11 X 15-inch jelly roll pan with nonstick cooking spray. Line pan with parchment paper or waxed paper. Spray paper with cooking spray.

Lay a clean, dry kitchen towel on a smooth, dry surface. Sprinkle towel with 1/4 cup granulated sugar.

In a small bowl combine flour, cocoa, baking powder, and salt. Whisk to blend and set aside.

In a small bowl beat the egg whites with 1/4 cup granulated sugar until they hold stiff peaks. Set aside.

In a large bowl beat the egg yolks with 1/2 cup granulated sugar until thick and pale. Beat in the water and peppermint extract. Gradually beat in the flour mixture until just combined. Gently fold in the egg whites until no streaks remain. Pour batter into the prepared pan and smooth the top. Bake just until the cake springs back when lightly touched, about 9 - 11 minutes. DO NOT OVERBAKE.

Run a sharp knife around the edges of pan to release cake. Invert the cake onto the sugared towel and remove paper. Starting at a short end, slowly roll cake and the towel. Place the rolled cake on a wire rack to cool completely — at least 1 hour.

For filling: In a large bowl beat cream cheese, mascarpone cheese, and the 1/3 cup granulated sugar until well combined. Gently fold in the whipped cream, peppermint candy, and food coloring.

Gently unroll the cake, leaving it on the towel. Spread the peppermint filling over the cake. Starting at a short end re-roll the cake WITHOUT THE TOWEL. Transfer cake to a plate and cover with plastic wrap. Refrigerate until serving time.

Helpful Tips:

This cake is appropriate for Christmas, Valentine's Day or any time you feel like peppermint. Just change the garnish to reflect the occassion. The cake is quite easy with a lot of unattended time.